Ever wonder how the vinegar Roman cooks used in their cuisine differ from the sour stuff we buy at the supermarket? British "food archaeologist" Alan Coxon thinks he knows. In addition to being a chef, and proselytizer for Britain and food, he makes and sells vinegars based upon his historical research. I talk about his site on my blog. Go here for the entry.
Crossposted to LiveJournal. Comments either here or there are fine.