Thanks to the transmission of our language, we have managed to survive,” explains Roger Kuyoc, who was born in Tizimín Yucatán, Mexico.

The father of gastronomy is regarded as Archestratus, an ancient Greek poet and philosopher in the mid-4th century BCE ...

Researchers are using diary entries, travel notes, religious registers, and other primary historical records to better understand extreme climate shifts in Transylvania during the 16th century.

Cato the Elder promoted cabbage. Galen disapproved of olives. Hippocrates thought infants should be given wine.