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.
TERRACOTTA TANDOORI OVEN
YOGURT CHEESE (Farmers or Cottage)
FASTEST FRESH GOAT CHEESE
HOW TO MAKE ASH BREAD
MODERN ASH BREAD
LAMB AND BARLEY STEW
Hearty Dark Rye Bread