ABOUT RECIPES:
The past is dead. Really. Language, culture, worldview and personal mindset, and yes food were different enough to almost be unrecognizable to us today. While the goal of achieving a satisfying and tasty meal remains constant, ancient definitions of what that likely means could be quite different. Local ingredients necessitated the cuisine, and many ingredients we consider staples today, notably spices and cheap access to salt, were often missing from the ancient pantry. Conversely, many ingredients the ancients had readily and plentifully at their disposal no longer exist today!
Long story short, these recipes are approximations or inspirations rather than recreations. Much of what was actually made in the ancient world is impossible to recreate exactly, especially in the middle of the island of urbanism where I live. These recipes are about exploring the past, and trying to capture a taste of it into our modern cuisine.
PALEOLITHIC
HOW TO BUILD AN EARTH OVEN
FORAGER’S PESTO
PINNACLE POINT PLATE (Hunter Gatherer Supper)
STONE AGE STEAK TARTARE
ROASTED MARROW BONES
NEOLITHIC
TERRACOTTA TANDOORI OVEN
HOMEMADE YOGURT
HOMEMADE BUTTER
YOGURT CHEESE (Farmers or Cottage)
FASTEST FRESH GOAT CHEESE
NATUFIAN FLATBREAD
HOW TO MAKE ASH BREAD
MODERN ASH BREAD
MULTI-GRAIN BREAD
LAMB AND BARLEY STEW
“HONEY” MUSTARD
LENTIL SOUP
MESOPOTAMIAN
SWEETS TABLE
BEER
ONION BREAD
ANDEAN
Corn and Quinoa Salad with Salsa Aguacate
Grilled”Anchovies” and Roots (Simple Andean Supper )
EGYPTIAN
Boiled Boar Dinner and Lentil Salad
Quick-Pickled Fish and Chopped Salad
Egyptian Cassoulet (Broad Bean and Salted Meat Stew)
No Knead Sourdough (in terracotta molds)
GREEK
Barley Pita Bread
Octopus Salad
Homemade Feta Cheese
Greek Cheese, Two Ways
BRONZE AGE/PAN-MEDITERRANEAN
Hummus
Baklava from Scratch
Falafel and Babaganoush
CHINESE
Millet and Fermented Vegetable Dumplings
Hand Pulled Noodle Soup
Barbecue Ribs
Pork Posticker Soup
Homemade Soy Sauce
MESOAMERICAN
BLACK BEAN TAMALES WITH CHILE SAUCE
Mayan Hot Chocolate
Red Posole with Turkey
Corn Tortillas and Charred Salsa
ROMAN
Scallop Croquettes in Garum-Wine Reduction Sauce
Roman Gardener’s Bounty
Homemade Garum (Fish Sauce) — PART 1
Garum (Fish Sauce) Completed
Roman Saturnalia Sweets Plate
PERSIAN
NAN-E-BARBARI (Persian Flatbread)
Ghormeh Sabzi (Herb and Meat Stew)
Persian Cucumber Salad
Kaymak (Clotted Cream)
Ancient Persian Brunch
INDIAN
Ghee and Chonk (tempered clarified butter)
Ultimate 5 Lentil Dal
CHUTNEY TRIO (Cilantro, Mango, Tamarind
MEDIEVAL AND RENAISSANCE EUROPE
Hearty Dark Rye Bread
Smoked Fish
Whole Chicken Pie
Cinnamon Soup
Tart Flight
Renaissance Ravioli (Arab Style Pasta)
JAPANESE AND KOREAN
How to make Sushi
Agedashi Tofu
Korean Kimchi Feast
POST-COLUMBIAN
Pork Mole
Polenta with Salsa Pomodoro
17th Century Coffee
SUB SAHARAN AFRICA
Plantain and Cassava Fufu
Spicy West African Fish Stew
ANTHROCHEF 