Saturday, November 19, 2005
Old time cooking...real old
I'm on an online group that's been talking about recipes and food a lot lately. With Thanksgiving less than a week away, I thought it would be appropriate to show some of the recipes from around the ancient and medieval world I've found. Most of what we eat comes from all over the world, and many people are unaware that foods like chocolate, vanilla, potatoes, and pumpkins are indigenous to the New World and did not appear on European menus until after 1492. So to see what people were really eating way back when, here is a quick web tour:
Archaeology Magazine has a neat feature with modern interpretations of a complete meal from three cultures: Mesopotamian, Mongolian, and Mayan. Now you too can make Lamb Liquor.
The Ancient Egyptians did not write down as many of their recipes as did the Mesopotamians, so we have to look harder for an ancient Egyptian cuisine. However, here is a site I found, Ancient Egyptian Diet, that features adapted recipes of what their banquet might have looked like.
And for Greco Roman, Medieval, and Renniasance recipes, Dar Anahita has a wide variety to serve a feast (and I do mean feast, most will serve about 100-150 people!)
Now you can do something more interesting than stuffing an cranberry sauce. Just remember, if you make sushi, warn people about the proper serving size of Wasabi (trust me, this came up one year.)
Archaeology Magazine has a neat feature with modern interpretations of a complete meal from three cultures: Mesopotamian, Mongolian, and Mayan. Now you too can make Lamb Liquor.
The Ancient Egyptians did not write down as many of their recipes as did the Mesopotamians, so we have to look harder for an ancient Egyptian cuisine. However, here is a site I found, Ancient Egyptian Diet, that features adapted recipes of what their banquet might have looked like.
And for Greco Roman, Medieval, and Renniasance recipes, Dar Anahita has a wide variety to serve a feast (and I do mean feast, most will serve about 100-150 people!)
Now you can do something more interesting than stuffing an cranberry sauce. Just remember, if you make sushi, warn people about the proper serving size of Wasabi (trust me, this came up one year.)
