RECIPES

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

FORAGER’S PESTO

PINNACLE POINT PLATE (Hunter Gatherer Supper)

STONE AGE STEAK TARTARE

ROASTED MARROW BONES

NEOLITHIC

HOMEMADE YOGURT

HOMEMADE BUTTER

YOGURT CHEESE (Farmers or Cottage)

FASTEST FRESH GOAT CHEESE

NATUFIAN FLATBREAD

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

MESOAMERICAN

BLACK BEAN TAMALES WITH CHILE SAUCE

Mayan Hot Chocolate (Champurrado)

Red Posole with Turkey