Over the years I've experimented with various recipes from different historical periods like ancient Rome eg apicius and Greece e. g the Deipnosophistae or medieval French and British cooking e. g Translations are easily found online usual in pdf form but are often very vague and good luck sourcing the ingredients. Most written recipes from here in Wales don't date back far as it's mostly simple farmhouse cooking and they were rarely recorded.
I like how you can often find the beginnings of more familiar recipes or interesting spice combinations.
I can't say I have. I think modern versions of recipes are the corrected versions of older recipes. Even Delia Smith updated her coffee and walnut cake recipe to use mascarpone.
Apart from anything else, modern ingredients aren't the same as they were even a few decades ago. Brussels sprouts are no longer bitter, chickens are no longer the low-fat meat they were, and so on.
It's a bit like medicine. Homeopathy was vastly more effective than other "cures" because placebo, and the other cures were poison. Now cures actually work, a self-prescribable placebo is not that great.
We did some random stuff in school, what you would eat in an Iron Age fort, it boiled down to (no pun), we have sheep what stew can we make, we have boar, what stew can we make. Barley bread with Beer was pretty good, mead is a fairly stable drink across Europe. Nettles seem to appear in everything, also pastry over some bird or other.
I have cooked a few from Tasting History with Max Miller. Highly recommend his YT if you're interested in this stuff. Particularly his King Alfreds oat cakes were really good.
Yes, a lot of ancient Roman, French, English, and Aztec food too. I am from India, and so a lot of Indians too. I probably know more about Indian cooking than any Indian alive. A lot of Indian food has changed through European and Middle Eastern experiences. Most Indians now don't know much about many lost recipes
