Thanksgiving Special: Get Stuffed


ImageI’ve heard some argue that when stuffing (also known as dressing, although that is a hotly debated topic) is done right it can be the highlight of a Thanksgiving meal. With so many delicious food options, this may be a somewhat controversial viewpoint. What can’t be denied though is that humans have thought that stuffing was a damn good idea long before the first Thanksgiving or the discovery of the New World.

The exact origin of stuffing can’t be exactly pinpointed. However, I would imagine that the practice has occurred ever since people have been ripping the entrails out of carcasses. Many seem to have forgotten that stuffing is supposed to be on the inside of an animal, not in a baking dish next to it.

The first written record of stuffing fares from the Roman Empire in a cookbook titled De Re Coquinaria. It contained recipes for a variety of stuffed animals; including hares, pigs and chickens. For the most part the stuffing consisted of a variety of vegetables, spices, nuts and herbs, as well as spelt and organ meat. It of course wasn’t called ‘stuffing’ at the time, in fact that word didn’t appear in print until about 1538. Prior to this, it was mostly referred to as farce which came from the Latin farcire which meant ‘to stuff.’ By the Victorian era, the word ‘stuffing’ became a little too crass for 19th century sensibilities and was thusly referred to as dressing instead, which we of course know is still used today interchangeably.

It can’t be known exactly when stuffing became popular in America, however, written evidence shows that it was a Thanksgiving staple by at least 1836. It’s more than likely that it has been utilised far earlier though, after all, there was already a long historical tradition of the practice. Also, you gotta stuff a bird with something. What we do know for sure is that different parts of the nation adapted the dish early on in order to incorporate local flavours. For example, in the Boston area oyster based stuffings are incredibly popular. One of the earliest printed recipes is from the 1832 Cook’s Own Book which instructed “Fill your chickens with young oysters cut small, truffles, parsley and spices, and roast them.” Comparatively, New England stuffing at the time tended to incorporate chestnuts, and often continues to today. In the South, cornbread based stuffing is the way to go, although they tend to refer to it as the aforementioned dressing.

There’s no evidence to show exactly when stuffing left the animal cavities and became a side dish onto itself. However, it could be argued that it at least became widespread during the early 1970s. This was due to the the release of Ruth Siems’ Stovetop Stuffing in 1972 by General Foods, which is now known as Kraft Foods. It was quick, convenient and tasty, and therefore was an instant hit. Today, over sixty millions boxes are sold every year at Thanksgiving time. As an Australian, I still don’t quite understand the idea of a roasting pan full of stuffing. As a historian, I think I’m obliged to examine the matter by making a huge batch for this years Friendsgiving I’m attending. All in the name of research, of course.

Thanksgiving Special: A Shortcrust History of Pumpkin Pie


Pumpkin-Pie-ImageIf you’re in the USA you’re undoubtedly getting ready for one of the biggest feast days of the year – Thanksgiving. Perhaps your thoughts are already being filled by the delicious delicacies that you’ll be treating yourself to. Turkey, stuffing, mac n’ cheese, green bean casserole and of course – pumpkin pie. It may surprise you discover that this Fall dessert, whilst delectable, wasn’t found on the tables at the first Thanksgiving. Nor did it originate in the New World. In fact, it’s far more of a modern day staple for Turkey Day.

Evidence suggests that pumpkins originated in South America over seven thousand years ago and overtime also became native to New England. It’s believed that Native Americans traditionally prepared pumpkins by cooking them in slices over the hot coals of their fires. The vegetables began being exported to England and France during the Tudor period and the versatility of them were quickly recognised, including using them as a filler.

Pumpkin pies as we know them today were developed in the mid seventeenth century in France. Renowned chef Francois Pierre la Varenne created a recipe for a pompion torte – a pastry crust with a sweet pumpkin filling. Similar recipes began appearing in English cook books by 1675, one of the most notable being Hannah Woolley’s The Gentlewoman’s Companion.Meanwhile, it took 150 years for Varenne’s creation to begin appearing in American cookbooks, and it was only then that the pies began become a common item at the Thanksgiving table.

However, despite this beloved pie not being present at the first Thanksgiving in 1621, the vegetable itself certainly was. Pilgrims had brought pumpkin recipes with them on the Mayflower that were sweeter than that of the the Native Americans. In fact, they served a kind of pudding at the iconic dinner which involve hollowing out a pumpkin and filling it with milk, honey and spices. It was then baked in hot ashes.

Regardless of the pie’s origin, it continues to be a staple at American Thanksgiving dinner tables today, as well as a symbol of the Fall season in general. With that it mind, you should probably go and have a slice.

The Origin of Chopsticks


Although it may seem odd, chopsticks are designed to be convenient for eating rice. Unlike the fluffy long grain rice that most Westerners are accustomed to, traditional Asian rice is a short or medium grain. The starch levels in these varieties create a more sticky and clumpy texture that’s easier to pick up with chopsticks.

Welcome to the second Delicious History Prize Post. Today’s topic was chosen by the lovely Aaron Podmore as a reward for donating to the podcast project.

Aaron was interested in the history behind a wide array of eating utensils, but after some initial research I discovered so many interesting facts that I couldn’t possibly fit them all into one blog post. As a result, I’ve decided to start an entire series on the subject  in order to satiate both my and Aaron’s interest. Today we’re going to kick it off with a look into the origin of the chopstick.

Created roughly 5,000 years ago in China, the earliest versions of chopsticks were used for cooking (they’re perfect for reaching into deep pots full of hot water or oil) and were most likely made from twigs. It wasn’t until 400 AD that they began being used as utensils, which was due to a population boom across the country. Consequently, resources became incredibly scarce and cooks began to cut their food into smaller pieces. The bite sized morsels rendered knives obsolete, as there was very little left to cut. However, they were now perfect for eating with chopsticks. Thus, a trend was born.

The knife’s decline in popularity can also be attributed to the teachings of Confucius, who was a vegetarian. He believed that that they weren’t appropriate to eat with because they would remind eaters of warfare, violence and slaughterhouses. As he himself said, ”The honorable and upright man keeps well away from both the slaughterhouse and the kitchen.  And he allows no knives on his table.”

Within a mere 100 years, chopsticks had migrated to other Asian countries, such as Japan, Korea and Vietnam. One distinct difference between Japanese and Chinese chopsticks was that the former were made from a single piece of bamboo that were joined at the base. In addition, Japanese chopsticks were originally used solely for religious ceremonies. Regardless of their differences, chopsticks remained popular in both countries and are still the primary utensil of choice.

Can’t get enough historical chopstick trivia? Check out some of these awesome bonus facts:

– Silver chopsticks were sometimes used during Chinese dynastic times in order to prevent food poisoning. It was believed that they utensils would turn black if they came into contact with any life threatening toxins. Unfortunately for those engaging in this practise, silver doesn’t turn black when it touches the likes of cyanide and or arsenic. However, it most definitely can change colour if touched by garlic, onion or rotten eggs – all of which release hydrogen sulfide which reacts to silver. This would have undoubtedly led to some awkward situations and/or accidental executions. Whoops.

– Chopsticks are not commonly used in Thailand, which is a common Western misconception.

– The ruins of Yin provide both the earliest examples of Chinese writing as well as the first known chopsticks. They were a bronze set that were found in one of the tombs at the site.

– Korean superstition states that the closer to the tip that you hold your chopsticks, the longer you will remain unwed.

– In traditional Chinese culture,it’s poor etiquette to:

  • Spear your food with your chopstick.
  • Dig around in your food for a particular item. This is referred to as “digging your grave” and is considered extremely rude.
  • Tap your chopsticks on the edge of your bowl. This is what beggars do to attract attention.

Can you use chopsticks? Do you love them? Hate them? Do you feel superior to other white folk when you utilise them in an Asian restaurant? Tell me all about your chopstick adventures in the coments!

From Tudors to Turducken: An Engastration Tale


Greetings, food history lovers.

I’d like to start this post by thanking Sally Evans for choosing this topic and for her donation to the Delicious History Podcast Project! Part of her prize was getting to choose something for me to write about, and she definitely chose wisely. Now let’s explore the world of monster-roasts!

Engastration is the proper term that is used to describe the act of stuffing an animal into the insides of another animal, and then cooking it. A charming description, I know.

Arguably the most famous engastration creation is the Turducken – A de-boned chicken stuffed inside a de-boned duck, stuffed inside a de-boned turkey. The exact origin of the Turducken is debated, however, Louisiana chef Paul Prudhomme claims to have invented it and managed to secure a patent on the recipe in 1987.  It was then further popularised by American football commentator John Madden during the NFL. He also promoted it on Fox Sports by feeding it to the Thanksgiving Bowl winners.

Despite the three-bird feast being in the public eye for a relatively short period of time, the tradition of multi-bird and multi-animal roasts have a long history. This is unsurprising if one considers humanities love for playing God. Some historians claim that these roasts emerged during the middle ages, while others believe they can be traced back to ancient times.

Although there are literally hundreds of variations, today we’re going to be looking at some of the more notable edible monstrosities from history.

Tudor Christmas Pie – It actually looks quite palatable…from the outside

Tudor Christmas Pie

The Tudors are known for their overly gluttonous feasts, and their Christmas Pie certainly fits the mold. It consisted of a coffin shape pie crust that enveloped a turkey stuffed with a goose, stuffed with a chicken, stuffed with a partridge stuffed with a pigeon. The tradition of this extravagant pie lived on, and a similar recipe can be found in The Art of Cookery, which was published in 1747. It also became fashionable to serve these pies cold during the 19th century, which is something I think I would find rather hard to stomach.

Cooking these multi bird roasts inside a pie was a common practice at the time due to the use of fire for cooking, as opposed to ovens. If cooked on their own, the outer layers of meat would become tough and dry.

Cockentrice

Not satisfied with merely stuffing creatures into one another, the Tudors can also be attributed with combining animals for their feasts. The most famous is the cockentrice – a pig and a capon that are sewed together to create a new mythical beast. It was born out of Henry VIII’s uncontrollable desire to impress the King of France by throwing a £5 million on a literal meat feast. In addition to the cockentrice, the celebration also consisted of 2000 sheep, 1000 chickens and a dolphin. Because, y’now, that’s necessary.

A similar creation to this is the Helmeted Cock, which first appeared in medieval French cookbook Le Viandier de Tailleven. As opposed to sewing the two animals together, the capon rides the pig and is outfitted in the coat of arms of the honoured Lords who are present.

Rôti Sans Pareil

Translated to ‘Roast Without Equal’, this was created by 19th century French gastronomist Grimod de la Reynière. This testament to human will consisted of seventeen birds that were stuffed in the following order:

  • The Helmeted Cock
  • Giant Bustard
  • Turkey
  • Goose
  • Pheasant
  • Chicken
  • Duck
  • Guinea Fowl
  • Teal
  • Woodcock
  • Partridge
  • Plover
  • Lapwing
  • Quail
  • Thrush (not the disease)
  • Lark
  • Bunting
  • Warbler

Reynière even published the recipe for his creation in a volume of L’Almanach des Gourmands. Because obviously this is something that people would want to make on a regular basis, and clearly gives Jamie’s 15-Minutes Meals a run for its money.

 

Kiviak

This one isn’t for the faint hearted, nor the weak stomached.

Kiviak is a traditional winter food of Greenlandic Inuits that involves obtaining roughly 400 auks (a type of sea bird) and stuffing them into a seal carcass. In case you were wondering, this includes their feathers, beaks and feet too. Seal grease is applied in order to prevent spoilage and then the entire thing is covered by a large rock pie and fermented for 3 – 18 months. Once the carcass is unburied everything is consumed…raw.

Thanks for joining me on this exploration into the realm of culinary monstrosities! To finish, I’d like yo know if any of you out there have tried a Turducken or any other multi-animal roast. If not, would you be game?

Podcast and Other Fun News


Hi all,

I’m very excited to announce that the first episode of the Delicious History Podcast has landed! It’s about cookies! You can find it here on iTunes.

I’m also in the process of moving the blog over to a new home http://www.delicioushistory.org

All future blog posts will be available at the new site, but I will still be putting up links here during the transition period.

Thanks for joining me on this grand new adventure and don’t forget to subscribe to the new website and the podcast!

Passover Special – Matzo


Square matzo

Shalom, Food History Lovers.

This week you can look forward to a couple of articles thanks to it being the Easter season. We’re kicking it off with a Passover-centric post.

Matzo (also known as matzoh, matza, and matzah) is an unleavened bread that is traditionally eaten by Jewish people during the week-long Passover holiday. The Torah states that ordinary leavened breads, known as chametz, are forbidden during Passover. In fact, an entire household must be cleansed of any kind of bread or food that contain these kinds of grains. The punishment for eating chametz during Passover is called Kareth, also known as spiritual excision. This is one of the most severe punishments in Judaism and essentially means that one is cut off from their Jewiwsh brethren.

Matzo is important to Passover because of its symbolism. Passover itself is a commemoration of the Israelites escape from Egypt. In the book of Exodus, it says that the Israelites had to leave in such haste that they couldn’t wait for their bread dough to rise, therefore, when it was baked it became matzo. As such, the bread symbolises that haste. There are numerous explanations behind the symbolism of matzo.

The other symbolic reason for eating matzo is called lechem oni, “poor man’s bread.” It serves as a reminder to be humble, and to not forget what life was like in servitude. Also, leaven symbolises corruption and pride as it ‘puffs up’ the bread.

I hope you’ve enjoyed today’s little Passover Special snapshot. Stay tuned for an Easter special later this week.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project.Only $500 is needed make this dream a reality, and all donations over $10 receive a reward! 

The Delicious History Podcast Project


Greetings, Food History Lovers!

It was a year ago that I first started this blog. It’s been an amazing journey so far, and I’ve be fortunate enough to find that there are quite a few people out there who are interested in the tasty world of Food History. I now want to take the next step in sharing my food related historical tidbits with the world by creating a companion podcast to go with the website. I think it will be an fantastic way to build a larger following, as well as prove how fun and delicious history can be. Who doesn’t love a little food and humour with their education

Now here’s the tricky part. Thanks to a recent redundancy, I need your help you make this dream a reality. Podcasts need equipment, software, media hosting, artwork, and music – all of which need to be paid for. Because I can’t rely on the kindness of retailers to simply give me the resources I need, I’m hoping that some of my beloved readers can help me to get Delicious History onto the internet airwaves.The best part about pledging to the Delicious History Podcast Project is that every donation entitles you to a reward. That’s right, if we hit our target you not only get Delicious History in your earbuds, you also get a BONUS PRIZE. What’s not to love?

So if you love food, history or my good self, please help get Delicious History into an iTunes store near you! If you also wouldn’t mind reblogging or sharing the project with your friends and other fellow history lovers, I’d be eternally grateful.

Simply follow the link below for more info or to make a pledge –

Delicious History Podcast Project

Thank you in advance for supporting Delicious History and for making this first year in the blogosphere truly amazing.

St Patrick’s Day Special – The Origin of Guinness


A vintage Guinness Advertisement used in the 1950s – 1970s

Happy St. Patrick’s Day, Food History Lovers!

To celebrate this amazingly booze sodden day, we’re going to be incredibly stereotypical and borderline offensive by looking at the origin of Guinness.

What if I were to tell you that someone wanted to make beer in order to improve the health of the unwashed masses? It’s okay if you’re laughing at this notion. In fact, I’ll even give you a moment.

Finished? Great.

As laughable as this idea is, it’s actually quite true. Furthermore, in the 18th Century, it made perfect sense. This was a time when no one understood micro-organisms or how disease is spread. People routinely drank from the same water in which they dumped their garbage and sewage. As a result people died, and this made nearly everyone avoid water entirely. Instead, they drank alcoholic beverages. And no, you should not take this as a sign to start polluting your own water in order to justify drinking alcohol for hydration.

Popular spirits such as gin were being consumed en masse. Because of the high alcohol content, this resulted in a significant rise is violence, poverty and crime. To help heal society, some turned to brewing beer. It was lower in alcohol, the process of brewing killed the germs that made the water dangerous, and it was nutritious. No, really. Furthermore, the art of beer making was respected and honoured, and those who did it were considered to be do-gooders. Monks brewed it, Christians brewed it and aspiring young entrepreneurs like Arthur Guinness brewed it.

At the age of 27, Arthur Guinness had achieve far more than I probably will in a lifetime. In 1752, his Godfather Arthur Price, the Archbishop of Cashel, bequeathed £100 to him in his will. In true entrepreneural  fashion, Guinness invested the money and in 1755 bought a brewery at Leixlip, just 17 km from Dublin. This venture into the world of brewing was clearly successful, because in 1759 Guinness signed a 9,000 year lease on the St. James Gate Brewery for £45 per annum. Ten years later, Guinness first exported his ale to Great Britain.

Guinness’s sales soared from 350,000 barrels in 1868 to 779,000 barrels in 1876. In October 1886 Guinness became a public company, and was averaging sales of 1,138,000 barrels a year. This was despite the brewery’s refusal to either advertise or offer its beer at a discount. Even though Guinness owned no Public Houses, the company was valued at £6 million and shares were twenty times oversubscribed, with share prices rising to a 60% premium on the first day of trading.

The Guinness Brewery

Clearly, Guinness has remained successful today, but this isn’t all that the company has been know for over the years. Guinness has also been dedicated to being a company that has the interests of common people in mind. This is evident in Arthur Guinness’ reason for starting the company – to help improve health. This charitable ideal has lived on. Throughout the centuries, Guinness has continued to prove that they don’t just want to make a profit, they want to make a difference. They started by paying better wages than any other employer in Ireland. Then they decided they should provide an entire slate of services to improve the lives of their workers. With the passing of decades, they became one of the most generous, life-changing employers the world had ever seen.

Guinness also showed unparalleled upport for the war effort. During World War II, the company promised every British soldier a bottle of Guinness with his Christmas meal. However, there was a problem. Their manpower was depleted because so many of its workers were serving in the military. Despite this setback, they were determined to keep their promise. The brewery operated around the clock, but there simply weren’t enough employees. Clearly the generous spirit of the company had been passed on though, because retired workers showed up to volunteer their time. They were then followed by workers from competing breweries. By Christmas, every soldier had his pint.

Deeds like these are prominent throughout the history of the Guinness company, and are just as inspiring as some of the family members themselves. One heir received five million pounds for a wedding gift, but then moved with his new wife into a poor neighborhood to draw attention to the poverty in the land. We don’t hear about many other heirs doing this in the media.

Given the generous nature of the Guinness company, it is hardly surprising that its beer has become synonymous with St. Patrick’s Day. Sure, it’s Irish, so of course it’s going to be consumed in vast quantities on a day that celebrates Irish culture and heritage. However, I think that the symbol Guinness  offers is far more significant than that. Guinness is a beer that from its very conception was being brewed as a benefit for others. It’s a symbol struggle, national pride and overcoming adversity. As such, I urge you all to have a pint of Guinness today, not as an excuse to  get wasted whilst wearing green, but in honour Arthur, and all those who use the resources at their exposal in order to help others.

Happy St. Patrick’s Day.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project.Only $500 is needed make this dream a reality, and all donations over $10 receive a reward! 

Ides of March Special – The Bloody Caesar Cocktail


A depiction of the Assassination of Caesar inside the Theatre of Pompe

Caesar:

Who is it in the press that calls on me?
I hear a tongue shriller than all the music
Cry “Caesar!” Speak, Caesar is turn’d to hear.

Soothsayer:
Beware the ides of March.

– William Shakespare

Welcome back to Delicious History – the most alcohol friendly site for historical enquiry on the internet.

Today we’re going to be drinking learning about the Bloody Caesar Cocktail – a Canadian drink that is used to commemorate the assassination of Julius Caesar. This cataclysmic event fell on the March 15th, also known as The Ides of March. Before we get into the alcohol soaked portion of the post though, let’s have a quick look at what the Ides of March actually is.

During Caesar’s rule he established and instituted the Julian Calendar. This was both a precursor to our modern-day calendar, as well as an hilariously self-important move on the naming front. The Julian Calendar didn’t number days of a month sequentially from the first through the last day. Instead, it counted back from three fixed points of the month – the Nones (5th or 7th, depending on the length of the month), the Ides (13th or 15th), and the Calends (1st) of the following month. The Ides occurred near the midpoint, which was the 13th for most months, but the 15th for March, May, July, and October. The Ides were supposed to be determined by the full moon, thus reflecting the lunar origin of the Julian Calendar.

The Ides of each month were sacred due to its lunar association, however, the Ides of March was celebrated in particular due to also being a feast day. This feast was in celebration of Anna Perenna , a goddess whose festival concluded the ceremonies of the new year. The day was enthusiastically celebrated among the Roman people with picnics, drinking, and revelry. I think we need to bring this festival back.

The tone of The Ides of March dramatically changed when Caesar was assassinated in 44BC. That, along with Shakespeare’s infamous quote – “Beware the Ides of March” – have turned the once celebrated day into something to be wary of. This reputation has been aided by the fact that some incredibly significant historical events have taken place on March 15th. Some of these include –

1311 – Death of Pope Lucius II
1889 – A devastating cyclone hit Samoa
1917 – Tsar Nicholas II of Russia abdicates the throne
1937 – Death of H.P. Lovecraft (admittedly, this is more to do with a personal interest)
1939 – Germany invades Czechoslovakia

The Bloody Caesar Cocktail, in all its celery-salt rimmed glory

Although March 15 has become a day of historical wariness, there are some of have chosen to channel the ancient festival spirit – the Canadians. To commemorate the Ides of March, bars across The Great White North serve the rather delicious sounding Bloody Caesar Cocktail, a drink that is somewhat reminiscent of the Bloody Mary. The ingredients typically include:


-Vodka
– Clamato (a blend of tomato juice and clam broth)
– Hot sauce
– Worcestshire sauce
– A stlk of celery or a wedge of lime
– A celery salt rimmed glass
– A celery-salt rimmed glass

So, how did this cocktail come to be?

It was invented in 1969 by restauranteur Walter Chell in Calagary in order to celebrate the opening of a new Italian restaurant in the city. Chell said his inspiration came from Italy, recalling that in Venice, they served Spaghetti alle vongole – a dish containing tomato sauce and clams. He reasoned that the mixture of clams and tomato sauce would make a good drink. He was correct, because the Caesar quickly became a popular mixed drink within Canada, where over 350 million are consumed annually. In fact, annual Best Caesar in Town events are incredibly popular. For the 40th anniversary of the drink’s invention, people were  encouraged to create variants, some of which included glasses being rimmed with coffee grinds, the inclusion of maple syrup and the use of bacon-infused vodka. 

Today, the popularity of the drink, as well as its name, have given birth to its association with the Ides of March. Personally, I think that the Canadians have the right idea. Lets get March 15 back to its roots – by being a day of drinking and debauchery. In the Middle of Lent. Surely the Catholics won’t mind…right?

Have a safe March 15th, everyone. And remember – Beware the Ides of March…or at least have a drink to celebrate it.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project. Only $500 is needed make this dream a reality, and all donations over $10 receive a reward! 

A (Belated) Pancake Day Post


Nothing I could say would do this picture justice.

Welcome back, History Lovers.

After a bit of a hectic hiatus, I’m back to serve you up some of the most delicious food related tales from history.

My friend Sally wanted me to write a post on Pancake Day, and although it’s quite late, I’m still sticking to my word. In any case, pancakes are always worthy of examination so I doubt that anyone is going to get too upset over my tardiness.

Pancake Day, or Shrove Tuesday, is an annual event that falls 47 days before Easter Sunday. As such, the date varies from year to year and can fall anytime between 3 February – 9th of March. Pancake Day is of course the last day before the period of Lent begins, a time of strict abstinence that ends with Easter.

The name ‘shrove’ is derived from the old word ‘strive’ which means ‘to confess’. During the Middle Ages, people would confess their sins on Shrove Tuesday and ask for absolution from God before the commencement of Lent.

So how did pancakes come to be associated with such an important and solemn Christian tradition?

As previously mentioned, Lent is a time when one would give up luxuries, particularly those of the culinary persuasion. Traditionally, eggs and butter were two items that used to be forbidden during the time of Lent as they were considered to be a luxury. It’s believed that pancakes were made in order to use up the leftover eggs and butter. In modern times, people tend to be more inclined to give up things such as chocolate.

A modern-day Pancake Race. I seriously would love to get in on this action.

One of the more amusing traditions surrounding Pancake Day is the Pancake Race, which began in Olney, England in 1445. The contestants, traditionally women, carry a frying pan and race to over a 415 yard course to the finishing line. The rules are strict: contestants must toss their pancake at both the start and the finish of the race, as well as wear an apron and a scarf. When men want to participate, they must dress up as a housewife, usually with an apron and a bandanna.

This tradition was born out of a story about a woman cooking pancakes on Shrove Tuesday. She heard the shriving bell summoning her to confession, which she was running late for. The cut off time was 12pm, so she ran to church wearing her apron and still holding a frying pan with a pancake in it. The result of this was a tradition that has now lasted for over five hundred years.

Some tasty Shrove Tuesday pancake variations from around the United Kingdom include –

Welsh Pancakes – Also known as Welsh Cakes or Light cakes. They are made with sour cream and buttermilk, spread with butter and then piled on top of one another. Sometimes, various ingredients such as fish, cheese, sugar or jam (not altogether, gross) are added between each layer and then the pile is cut into quarters.

Gloucester Pancakes – Made with suet, which gives them a rich and grainy texture. They are traditionally served with golden syrup.

Harvest Pancakes – Often served to the poor, they are made with a mild ale, powdered ginger, and chopped apples. They are then cooked in lard and given to farm hands.

Rich Pancakes – Large and thin, these are made made with cream, nutmeg, and dark sherry before being fried in butter and getting the hell in my belly.

But wait, there’s more! Check out some of the Pancake Tuesday variations from around the world –

France – Mardis Gras, which translates to mean Fat Tuesday/Grease Tuesday. The name refers to the last night of eating rich, fatty foods before the ritual fasting of the Lenten season. Mardis Gras is also the name of the carnival season in New Orleans, which also finds its roots in the preparation for Lent. Celebrations are concentrated for about two weeks before and throughout Fat Tuesday.

Brazil – Terca-feira Gorda, which also translates to mean Fat Tuesday. The Brazilians celebrate with a three day carnival that concludes on Fat Tuesday.

Iceland – Sprengidagur, which translates to ‘bursting day’. I don’t think that needs any further explanation.

Greece – Apocreas, meaning ‘of the meat’. The name is significant because its the last chance to eat meat due to being forbidden during Lent.

Yep, the solemn season of Lent was indeed born out of naked frolicking and drunken debauchery, also known as Saturnalia

I think that one of the most interesting facts about Pancake Day, and the Lenten season in general, is its origin. Despite being a Catholic holiday, its beginnings can be found in Saturalia,  an ancient Roman festival that honoured the God Saturn. The holiday was celebrated with a sacrifice at the Temple of Saturn in the Roman Forum and with a public banquet. This was followed by private gift-giving, continual partying, and a general carnival atmosphere that overturned societal norms. Naturally, the Catholic Church adopted the festival and turned it into a farewell to all things indulgent, as well as a season for religious discipline.

After much consideration and research, I have decided that despite my love of pancakes with maple syrup and bacon, I would much rather party on down with the Romans.

Did you enjoy this post? Would you like to hear it in your earbuds? If so, I humbly ask you to take the time to donate $1 to the Delicious History Podcast Project.Only $500 is needed make this dream a reality, and all donations over $10 receive a reward!