https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AEnglish_cuisine%2F61%2FenTranslations:English cuisine/61/en - Revision history2026-09-10T07:22:23ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:English_cuisine/61/en&diff=151374&oldid=prevFuzzyBot: Importing a new version from external source2025-06-10T05:25:27Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>English cookery has demonstrably been open to influences from abroad from as early as the thirteenth century, and in the case of a few foods like sausages from Roman times. The Countess of Leicester, daughter of [[John of England|King John]] purchased large amounts of [[cinnamon]], while [[Edward I of England|King Edward I]] ordered large quantities of spices such as pepper and [[ginger]], as well as of what was then an expensive imported luxury, sugar. Dickson Wright refutes the popular idea that spices were used to disguise bad meat, pointing out that this would have been as [[Foodborne illness|fatal then as it would be today]]. She suggests instead that spices were used to hide the taste of salt, which was used to preserve food in the absence of refrigeration.</div>FuzzyBot