If you are curious about Italian food history and want to get into the nuts and bolts of it, welcome! Pull up a chair!

This is the Food Historian’s Garage (pronounced with a British accent), where I take recipes apart, scrutinize the bits and pieces, and then put them back together, breathing new life into them and broadening your perspective about Italian food through the ages. And if you are really game, you can even take them for a test run yourself, as I will provide you with the necessary guidance along our journey through this gustatory time travel.

However, the site is not just about dusting off the past and making it hum. After thirty years as an immigrant in Italy with wide range of experience and interest in the foodways of other countries, I bring it all together in a genre I call “code-switching cuisine” under the title Tiberia. This is where I leave my own mark on the evolution of Italian cuisine, through original creations that push the potential of Italian food. Tiberia is more than just my personal experience translated into recipes. It proposes the table as a cultural meeting point, where conviviality - enjoying life together - is the objective, and the largesse inherent in food is the key.

You can browse the other pages to learn more about me, keep up with my events, send me your feedback, or even get involved in a practical way through courses, workshops, and catered meals that will put history (or history-in-the-making) on your plate. The cupboard is a bit bare for now, but many more posts are in the works and will be published by and by. To be updated on new postings, please, subscribe to the newsletter using the form below!

Dishing Up History

Historical Recipes

Code-switching cuisine

Original Tiberian Recipes

Bread Gallery

Sharing a Passion


Historical cookery:



Most Recent Recipes

foodstudies_pastaevent-21 copy.jpg

The Eternal Table was founded by Karima Moyer-Nocchi, and takes its name from the title of her second book. Karima is a tenured professor at the University of Siena, as well as a lecturer for the Master in Culinary Studies at the University of Rome, Tor Vergata. Her research explores the affective, political, and economic implications of the invention of traditions. She lectures internationally about issues related to Italian food history as well as holding classes and demonstrations about the preparation of historical dishes.


Books By Karima