10 food facts your history teacher didn’t want you to know about


Well surely digging up the past and travelling back in time astonishes us and gives immense pleasure but, there are certain things which are better not be known, like these 10 weird food facts. We should be thankful to our history teacher that he or she didn’t address these bizarre food habits when we are young.

Now as we are grown up and have gained some strength to digest these facts, let’s have a look at food practices of 17th – 18th centuries and even the ancient world.

  1. Mashed yams doubled as lube; 17th Century Japan

Known as Tororo, this was made through grating yams into a slippery paste. These long, thin yams were sometimes used as dildos too. If we go a little deeper in the past, the Romans used olive oil as lube.

  1. Garum-the fish sauce; used by Romans

Garum was one of the weirdest and grossest food experiments by Romans. Garum was a stinking, fermented fish sauce made by leaving fish intestines and blood to sit in the sun for three months, packed with salt and spices. It was hugely popular, and Romans put it on almost everything including deserts. Aargh!

  1. Calf’s ear fritters in a buttery sauce…made with brains; the Victorians

In the Victorian era, the entire calves’ heads were boiled for supper. The brains were made into a buttery sauce. The calves’ ears were shaved, boiled and then fried and then served as a dish. Yuck!

  1. Pig’s tongue was served at Regency balls

Country balls were seen as an excellent way for single Regency women to hook a good husband. And, the food offered was a “fancy” finger food like, chicken stuffed with hogs’ tongues.

  1. Viper soup was too on the menu

There are plenty of English recipes for the snakes. Well, the earliest comes from Professor Richard Bradley’s concisely named 1736 cookbook. The recipe is as follows- take vipers alive and cut off their heads. Cut them into pieces, about two inches in length. Now boil them, with their Hearts. Afterwards, Garnish with slices of Lemon. Lemon is essential as without them this would be unpleasant. Don’t even think of trying!

  1. Roasted udders occasionally; Romans

Human beings have been feeding on udders since very long. Romans used to eat sow’s udder on purpose.

  1. Medieval bread, to get high and killed!

For Medieval villagers, summers were not a good season as the new crops weren’t ready to be harvested. As a result, they were left with no choice other than to use old rye to make bread. Unfortunately, the stored rye was frequently infected with ergot. Ergot is a fungus with LSD-like qualities which caused hallucinations and even death, in extreme cases.

  1. Live animals in dish

Long ago, live animals were put in dish to liven up the party and surprise the guests. Frogs and birds were the most popular choices. However, one cook once filled pie with dogs.

  1. Camel toes; Emperor Elegabalus 

A Roman Emperor, Elegabalus fed camel toes to his guests. He would spend nearly all of his time planning insanely lavish, elaborate dinner parties. Delicacies like camel’s feet, peacock tongues, and ostrich brains were some of his feasts.

  1. Sparrow brains; Ancient Greeks

Sparrows were considered sacred because of their lustful nature by Aphrodite, the Greek goddess of love and sexuality. So, the Ancient Greek women would feed on sparrow brains to get into the mood.

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10 food facts your history teacher didn’t want you to know about