foodbriefs
Topic

The Middle Ages

A thousand years that were neither dark nor a single thing.

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3 min
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The Middle Ages across the network →
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Dishes 328Ingredients 20Baking 20Preserving & fermentation 17Technique 88Equipment 1Drinks 16Restaurants 4Street food 39Traditions 11Food history 111
Verdict
Worth it in part 403
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Food history 350Cooking 89The food industry 79Street food 70Fermentation 68Spices 44Colonialism 31Japan 28All 91 topics →
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1:22

Samosa

A deep-fried triangular turnover from the Indian subcontinent with spiced vegetable, cheese, meat, or fish fillings.

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1:01

Açai bowl

A Brazilian snack from Pará and Amazonas made from açaí berries blended into a smoothie-like base and served in a bowl with toppings.
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1:15

Acarajé

A fritter of milled cowpeas fried in palm oil, served split and stuffed, rooted in Yoruba tradition and central to Bahian street food and Candomblé practice.
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1:05

Adana kebabı

A long strip of hand-minced lamb and tail fat, seasoned only with salt and hand-chopped sweet red peppers, grilled over oak coals.
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1:11

Ají de gallina

A Peruvian chicken stew with a chili-sofrito base, thickened with milk-soaked bread, cheese, and nuts, served with potatoes, rice, olives, and hard-boiled egg.