Welcome to AirNManky's Cabinet of Curiosity's, a production of I Heart Radio and Grimm

and Mild.

Our world is full of the unexplainable.

And if history is an open book, all of these amazing tales are right there on display,

just waiting for us to explore.

Welcome to the Cabinet of Curiosity's.

Styles change over time.

Be it art or music or food, what is popular in one era often doesn't carry over into the

next.

People may be aware of the twist and the hustle, but you won't find them busting those moves

on the dance floor these days.

Our tasting cuisine also evolves over the years.

New cooking tools can lead to new ways of preparation, and as animals and plant populations

shift, so can our diets.

For example, a modern day staple we enjoy today got it start in China around 300 BC.

At the time it was a sauce made of fermented fish, like anchovies.

Other parts of Asia enjoyed a similar product made of fermented beans.

Eventually though, fish traders in the 17th and 18th centuries brought these sauces to

areas like the Philippines and India, where British travelers encountered them.

From there they were brought back to England by merchants who tried to duplicate their

recipes.

At first, ingredients that were popular in the regions, such as oysters, walnuts, and

...