Foodways looks at the the food and cooking that tradition come from, as well as where they go – precedent and persistence.
A very early salad recipe:
Take parsel, sawge, garlec, chibollas, onyons, leeks, borage, myntes, porrectes, fenel, and ton tressis , rew, rosemarye, purslyne. Lave, and waishe hem clene; pike hem, pluk hem small with thyn honde and myge him wel with raw oile. Lay on vynegar and salt, and serve forth.
- Hieatt, Constance B and Butler, Sharon. Pleyn Delit. University of Toronto Press: 1976, 1985. #44 from Forme of Cury, 1390.
Take parsley, sage, garlic, chives, onions, leeks, borage, mints, (some sort of leek), fennel. and ____. rue, rosemary, purslane. Wash, and wash him clean; pike him, pluck him small with thine hand and (mingle) him well with raw oil. Lay on vinegar and salt, and serve forth.