Pot In Pans: A History Of Eating Cannabis

How different cultures have incorporated cannabis into food recipes throughout time, dating back to cave men.

by Diana-Ashley Krach · May 21, 2021

In Pot in Pans: A History of Eating Cannabis, by Robyn Griggs Lawrence, the history of cannabis is viewed from a different lens: how different cultures incorporate cannabis into food recipes throughout time, dating back to cave men. The use of cannabis in food, not just as nourishment but to improve the quality of life, is a common theme throughout the book.

Women in Tashkent, Uzbekistan would make a sweet mixture with cannabis and egg whites to enhance mood, and to keep babies from crying during circumcision. In the Middle Ages, as the book points out, cannabis was an active ingredient found in kitchens throughout Europe. One of those incidents is the “health drink of cannabis nectar,” found in papal historian Bartolomeo Platina’s (the first Vatican librarian) cookbook, and it’s a basic cannabis extraction.

While the book does investigate how cannabis is incorporated into cuisine throughout history, it more specifically traces the origins of the pot brownie. Popular culture has long held onto misconceptions surrounding the pot brownie and very few people know about the story behind it.

This book weaves tales of cannabis use in art with political drug wars, all while keeping food at the forefront. Most importantly, though, Pot in Pans teaches people about the unknown history of the intersection of cannabis and cuisine. The book explore the way people consume cannabis throughout history and weaves in stories of how academics and creatives used the plant for productivity.

Furthermore, Pot in Pans explores details most people don’t consider when baking infused cuisine: the origin of the word cannabis, the beginning of the sativa and indica label, and the complicated science behind identifying where the plants exist throughout history. Readers of this book will have a deeper appreciation of the plant and will better understand the complex past of cannabis.

After writing her book title The Cannabis Kitchen Cookbook in 2015, Robyn Griggs Lawrence saw a lack of solidly researched academic books about cannabis and food.

“I think for all of us in the cannabis industry, education is—or should be—a crucial part of our mission. My dream is that this book finds a place in college courses around the world, so students can learn why they’ve been deprived of knowledge about a plant that delivers so much—and put their minds to making the most of it in years to come, “Lawrence tells bud.com.

Lawrence says that in her research, she found that the use of Majoon (a hashish-based confection) dates to the 11th century. Being the genesis for the pot brownie, Majoon was prepared in a variety of ways, depending on the culture and time. For example, Indian Majoon is a sweet confection, while the Islamic preparation is basically straight hashish. In addition to a deep dive into the true background of the pot brownie, Lawrence respects the many ways cannabis has enhanced food over time by offering recipes. Because of Pot in Pans, new incorporations of ancient cannabis traditions are possible.

“Humans have found many ingenious ways to incorporate cannabis into their cuisine for thousands of years, and the time-tested cookery techniques and recipes they’ve passed along to us—nearly lost because of prohibition—are delicious and often very potent.”

  Diana-Ashley Krach is a freelance writer, journalist, and content creator whose work can be found on Everyday Feminism, Ravishly, and Playboy. She is the co-host and creator of Your Highness Podcast and founder of Good Vibes Marketing Agency. You can find her on Twitter or on her website.