If you are asked about your favorite dish, you will be able to name something exotic. The days when you can qualify you as an adventurous person with Italian, Mexican, Chinese and more flavors. Even moving away from the very edge of the menu in a Peruvian, Ethiopian or Laos restaurant, for example, rarely brings out much respect from serious 21st century eaters. One solution is to voyage of food, not only through space but also time, looking for food for centuries, even thousands of years. This has recently become somewhat easier thanks to the work of Harvard University and Yale-related researchers, such as Gojko Barjamovic, Patricia Jurado Gonzalez, Chelsea A. Graham, Agnete W. Lassen, Nawal Nasrallah, and Pia M. Sörensen.
A few years ago, the interdisciplinary research team participated. a Rapham’s Quarter Round Table Conference About making and eating ancient Mesopotamian recipes found in what is known as “Yale Culinary Pills.” From 1730 BC to the 6th or 7th centuries BC, those crown-shaped inscriptions once provided only extensive fragmentary guidance on the preparation of food in the public, but fortunately, they are not particularly complicated.
Vegetarian soup Pashrutumor “rewind” includes bolder flavors than cilantro, green onions, garlic and dried sourdough flavors. stew Puhadiwhich uses lamb as well as milk, turns out to be “delicious when served with garlic pepper garnishes.”
Yale’s culinary tablet revealed that Babylonians also enjoyed pushing into foreign meals from time to time. elamūtumor “Elamite Broth” is named after the origins of modern Iranian Elam. Another dish made with milk also seeks sheep’s blood (“sour milk and blood mixture may sound strange,” a roundtable article assures us. tuh’uthe leg meat stew has identifiable descendants that are still eaten in Iraq today, but the dish uses white turnips instead of the red beets of ancient recipes. Considering “Baghdadian Jews use red beets before their exile,” “it’s appealing to link the recipe to Borshut, continental Europe.”
Reconstructing these recipes involves educated speculations as they tend to lack quantitative and procedural details. However, other texts that exist cannot approach reconstructing ancient Mesopotamian cuisine in their own kitchens. If you want to see how it works before trying it yourself, video Top and bottom From the YouTube channel Max Miller Tasting history It specializes in preparing dishes from the early stages of civilization. Any deviation from the recipe originally determined by tradition will have some consequences. Most of these recipes are from an era close to the rule of King Hammurabihowever, in his famous code there is nothing about what happens to the cook who occasionally replaces.
Related content:
Professor at Cambridge University cooks recipes from ancient Mesopotamia from 4,000 years ago and see how they turned out
Check out Babylonian recipes from 4,000 years ago for stew. Stew is found in Kewney Folette and cooked by researchers at Yale & Harvard
How to make ancient Mesopotamian beer: see the 4,000-year-old brewing methods that were put into tests
How to make the world’s oldest recipe: Nettle Pudding recipes dating back to 6,000 BC
See the oldest written text in the world: Quiche tablets from around 3500 BC
Tasting History: The hit YouTube series shows how to cook food from ancient Greece and Rome, medieval Europe and other places and eras
Based in Seoul Colin marshall Write and broadcasting stationTS about cities, languages, and culture. His projects include the Substack Newsletter Books about cities And the book The Stateless City: Walking through 21st century Los Angeles. Follow him on social networks previously known as Twitter @colinmarshall.
Source: Open Culture – www.openculture.com
