The Europeans have a very old tradition in using Edible Gold on Food. Italian Dukes and Earls used to decorate their risotto with Edible Gold leaves in the 16th century (Risotto Recipe - Risotto d’oro con basilica e parmagiano – available, along with many other recipes, upon request).
Alchemists of the 15th century used gold medicinally.
Sweets covered in Edible Gold were served during afternoon meals to sustain the health of their hearts.
The Elizabethans created sumptuous banquets by adding Edible Gold Dust to their table on fruits such as oranges, grapes, pomegranates and dates and figs.
The Japanese have been adding Edible Gold to foods and even to their sake for centuries.