The Eats History Project is officially live.
If you have been following the channel for a while, you already know what I do: I dig through centuries-old cookbooks, court records, and historical documents to find the real stories behind what humanity has eaten, then I recreate those recipes and tell those stories on camera. Every dish connects to a real person, a real moment, a real piece of history.
The Eats History Project is that same mission, but taken further than I have ever gone before. I am now traveling the world full time, going directly to the places where these dishes were born, filming in the markets and monasteries and mountain huts and medieval castle kitchens where these recipes actually lived. Country by country. Recipe by recipe. Before the stories disappear.
I landed in Krakow, Poland one week ago. This is where it begins!
A NOTE ON SUPPORTING THE PROJECT
I have received so many messages over the past months asking how to support what I am doing here. I have never had a great answer until now.
How to Support the Project (Completely Optional)
For centuries the greatest discoveries were funded by people who believed in the work before the world knew what it would become. The Eats History Project is a different kind of expedition. One person traveling the world, recovering lost recipes and the human stories behind them, country by country, before they disappear.
If this work means something to you, here is how you can make more of it possible.
THE PATRON — $7.99/month
What you get:
Weekly Eats History newsletter
Ad-free browsing on eatshistory.com
Monthly Patron Travel Dispatches from the field
Monthly dish recommendation submissions with a shoutout when I recreate yours
Full searchable recipe archive
THE ROYAL PATRON — $15/month
Everything in the Patron tier, plus:
Quarterly written Q&A where I answer the best submitted questions in an exclusive post for Royal Patrons first
Your name on the Eats History Patrons Wall, a permanent page on eatshistory.com updated monthly
First access to cookbook announcements, new destinations, and project milestones before anyone else
FOUNDING EXPEDITION MEMBER — $200 one time
Everything in both tiers, for life, plus:
Every future PDF, recipe card, and exclusive guide, automatically yours the moment it is released, forever
Permanent founding name on the Eats History Patrons Wall, distinguished as a Founding Expedition Member
Two hundred seats. One price. No expiration.
Please only support if you are in a position to do so comfortably. If you are going through a difficult time financially, your viewership and your engagement mean just as much to me as anything else. This project exists for everyone.
THE FIRST RECIPE FROM POLAND IS NOW LIVE!
I started this week by making Zurek, the ancient fermented rye soup that has been on Polish tables since the 15th century. I left rye bread to ferment for three days in my Airbnb kitchen to make the sour starter from scratch, then finished it with smoked white sausage and a hard-boiled egg served in a bread bowl.
The full recipe with history and instructions is live on the site now (just click the photo below)
As always, thank you so much for supporting the channel and this mission, and I continue to send the recipe photos you’ve made from the channel!
Keep cooking, keep traveling, & keep learning.
-Donnie