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, andThe Ancient Egyptian Harp are available from all major digital music stores and streaming sites.
There’s nothing quite like a hot, spicy spoonful of posole. This tamalified corn and chili pepper soup, a classic Mexican comfort food, has deeply ancient origins, maybe even as far back as the invention of agriculture in Mesoamerica, when the barely edible grass teosinte was miraculously domesticated into maíz.
The original posole was more like a corn porridge than the modern soup. Grains of maíz were soaked in a lime solution, then cooked into hominy. The mash was then left to ferment into a kind of sourdough, to make a tangy gruel that was filling and had a long shelf life. Nutritionally sound, flavored with anything (but most often chilis), this was the standard breakfast in many ancient Mesoamerican cultures, for both rich and poor.
This recipe is a sort of combination of that ancient sourdough porridge, and a modern posole. Tamalified corn is left to ferment just a bit before being cooked through and turned into soup. While your average Mesoamerican commoner had to make do with corn and chilis alone for the base flavor, wealthy elites would have had access to some wild meats like deer or turkey, so we’re using the latter to make this rich man’s posole. Continue reading “Red Posole with Turkey”
Of all the food discoveries made across the ancient world, few are more impressive than the domestication and then nixtamlization of maize (corn) in the lands that would one day be called Mexico and Central America.
Mesoamerica is one of just three places where urban civilization evolved from scratch. Come listen, and be amazed how it happened.
The invention of the dumpling might be as early as the invention of dough and boiled water. Dumplings may have been around before breads or even porridge, perhaps the first, simplest way humans figured out how to cook wild grains.
Hand ground millet may not produce the most beautiful dumplings, but these boiled lumps of dough and “filling” are meant to be a more primitive style proto-dumpling, the kind of early processes that would eventually lead to the later artistry of dumpling making in Ancient all the way to modern China.
As for fermented vegetables, while we feature them for our early Chinese dumplings recipe, Ancient China was by no means the only group of peoples to ferment vegetables. The simple process of brining food in salt water for several days to induce natural preservation and robust pickly flavor (unknown at the time to be microbial life and fermentation) was practiced all over the Ancient world, on all kinds of foods.
You can ferment any vegetable and use any spices you want. Really. Anything. Be like a true ancient and never be afraid to experiment. Here is a mix of in season veggies from my garden: carrots, green and wax beans, and rhubarb, with fresh coriander seeds and a couple cloves of garlic. All of which, though maybe in more primitive forms, would have been available in Europe and Asia long ago.
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.
The specific dish Falafel was officially invented barely a thousand years ago, probably either in the Levant or in Egypt. Some food historians, however, believe that the concept of ground chickpea balls, deep fried, goes back to more ancient times.
The same goes for babaganoush In its official conception? A more recent invention. But eggplants were grown since neolithic times. Are you telling me no one ever roasted and mashed one over all those thousands of years? Whose to say they didn’t add onions, garlic, and sesame paste for flavor.
The point is, I think you can make an argument for these dishes in some form go back much further than their official, modern incarnations. Especially in the Bronze Age near east, when trade networks enabled ingredients to spread, and improved metallurgy enabled deep frying to go widespread, even to poorer people, who could now get their daily chickpeas and lentils in delicious fritter form, possibly as a street food.
Baklava is another one of those Mediterranean foods that every country touching the sea claims to have invented in some form or another. While the sweet nut and filo pastry in its exact form is a more modern creation, the basic ingredients go back much further, to the ancient days of those same lands.
I thought it would be fun to make a more “primitive”baklava, forgoing all the fussing around with store-bought filo, using nuts indigenous to the ancient near east, and just honey for sweetening. Sugar doesn’t amount to more than a rare luxury good for many thousands of years.