HOF Episode 11: Bread and Circuses, but Mostly Bread (Rome)

Rome. Probably what most people think of when they think “Ancient World”. In this episode, however, we discover that in terms of the culinary, the Roman Republic and then Empire was most distinguishable as a lens into the diets and cooking of the wider ancient World before it.

Come listen to find out more.

Music for this episode performed by Michael Levy of Ancient Lyre. His albums An Ancient Lyre, The Ancient Greek Tortoise Shell Lyre, and The Ancient Egyptian Harp are available from all major digital music stores and streaming sites.

AVAILABLE ON ITUNES and GOOGLE PLAY.
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Mayan Hot Chocolate

Behold, chocolate!

It may have been the Olmec or one of the other mother cultures of Mesoamerica who first learned to ferment cacao beans into chocolate and turn it into a drink.  It was the Maya who took a particular love to it, and it was the Triple Alliance, or Aztec Empire, which carried on the tradition.

Ancient Mesoamericans didn’t add sugar to their chocolate. They loved the bitter taste, though they did like to flavor it with other things, like vanilla and most famously chili peppers. This frothing draught was a blast of intense flavors.

Modern Mexican hot chocolate, or champurrado, is made by combining sweetened chocolate with tamalified corn, or masa.  This recipe is a combination of the ancient drink and the modern treat, made from pure raw ingredients: corn, cacao beans, and chili pepper. Continue reading “Mayan Hot Chocolate”

Hand Pulled Noodle Soup

It wasn’t known for sure until recently, but archaeological evidence has confirmed that the noodle was invented in Ancient China. The oldest ever found were made out of millet, which is hard for me to imagine. This recipe is much easier than that prehistoric version, following the later Northern Chinese tradition of cooking with wheat.

With refined wheat flour, making hand made noodles and an amazing soup to go with them (in this case a pork bone broth with greens) is really very simple. It just takes time, time to build a flavorful broth, and time for the gluten to develop in the pasta dough to make it elastic and stretchable.

 

Continue reading “Hand Pulled Noodle Soup”

HOF Episode 9: Raw and Cooked (China)

What does it mean to be a raw (barbarian) person vs. a cooked (civilized) person? To find out, our culinary and historical journey heads east. Far East, to the lands of the Yellow and Yangtze Rivers. Ancient China.

Guzheng music for this episode performed by   musician Bei Bei in Los Angeles, California and by Sound of China Guzheng Instruments Continue reading “HOF Episode 9: Raw and Cooked (China)”

Barley Pita Bread

When many think of Greek Food, they think of pita bread.  In truth, the Ancient Greeks enjoyed all sorts of breads, both flat and formed, but I thought it would be fun to ancient style pitas.

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Just like in Egypt and Mesopotamia, the most common grain grown in Greece was barley. This recipe is almost all barley flour, with a little all purpose thrown in to cheat and make them more appetizing to the modern palate.

You can go all barley to be authentic, but the results aren’t quite as delicious. Remember I’m a chef first and an amateur anthropologist second.  I want to make something that I actually want to eat.  Even with the cheater’s flour, these pitas are denser and less puffy than their modern counter parts, but when eaten fresh, are still a delicious addition to your deipnon. (that’s Greek for dinner) Continue reading “Barley Pita Bread”

Octopus Salad

This is classic Ancient Greece. Though not necessarily limited to  classical Ancient Greece.

From the earliest Neolithic settlers, up until the present day really, Octopus Salad represents an Aegean staple.

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This is the ancient version, lacking citrus and using ingredients representative of the ingredients that were available.  The simplest rendition of this is just cold octopus chopped up and tossed in olive oil.  You don’t need more than that, but by adding barley, onions, garlic, greens, and fish sauce, tied with mustard for favorite ancient condiment of the world, we can really build up the flavor. Continue reading “Octopus Salad”

HOF Episode 7: Age of the Aegean (Greece)

Here we are at last, on the shores of Greece.

It’s a brief retelling of Aegean history, a story you’ve heard before, though perhaps not from a chef’s point of view.  Come for the history, stay for the foods that made them special.  By mastering the sea, the olive, and the grape vine, the Greeks found their own winds toward civilization.

Music by Michael Levy of Ancient Lyre. His original composition “Plato’s Symposium” and the whole album The Ancient Greek Tortoise Shell Lyre and much more are available from all major digital music stores and streaming sites.

AVAILABLE ON ITUNES and GOOGLE PLAY.
Please leave a review to help spread the word! Continue reading “HOF Episode 7: Age of the Aegean (Greece)”