My name is Tara Guinness. After finishing my degree in Economic and Social History i went on to train as a chef. This blog is a way of linking my two passions of food and history. I want to research and explore how, why and what we eat and how it’s changed over the years. I find it fascinating to think that in such a small amount of time certain food items, such as having fruit juice as a starter in a restaurant, can go from being the most fashionable dish to simply bizarre in under fifty years. Restaurant culture is also extremely interesting; who ate out and for what occasion? 
Food as art through time can be traced back hundreds of years to big wobbling jellies as centre pieces and ten bird roasts. Now we have foams and molecular gastronomy but have the main themes of eating and displaying food changed that much? 

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These are different themes that i want to explore. I will share ancient recipes, thoughts and discussion points about food through ‘thyme’.


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