One thing that fascinates me is the history behind certain foods, especially today's condiments. Ketchups, mustards, and the "do I want to know what's in them" brown sauces (such as Worcestershire and HP). Some sauces have won medals in international expositions, such as the much loved A1. I guess food must have tasted pretty bad in earlier days, necessitating the development of strong and pungent condiments to mask the foul flavors and odors of old and rotting food.