Many great moments in civilization happened when cultures of the Far East, interacted with those in the West. Through all those moments, there was one region which sat between them, one which was always happy to be in the middle, mediating and facilitating exchange of culture, goods, and cusine. That region is Iran!
Persia, Parthia, Elam. It has gone by many other names through its history, but the Iranian Plateau has always been the great nexus between East and West.
Come for the flatbreads, stay (a couple thousands years) for the rice!
Welcome to the second Season of the History of Food!
To kick things off, we’ll be walking ground we’ve tread before. The history of pastoral nomadism, that is the animal herders in Europe, Asia, and Africa, has frequently come up in our studies of urban civilizations, but until now, we’ve always looked at them from inside the city walls.
Well, not today. Today, we do our best to head out on the open road, to study the herders and the wanderers, the cheesemakers and the yogurt drinkers, and the monumental effect they had on human history, from their own perspective. Come listen!
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.
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.
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.
No civilization lasts forever. In fact, it’s kind of a miracle any starts at all. The conditions must be exactly right for people to come together into urban environments. So like an overextended, teetering Jenga tower, it’s not if but when the whole system will fall, as it did again and again across history.
Come listen as we go back to explore the Neolithic, the history of Mesopotamia after Sumer, and finally the Bronze Age, to understand the riddle of why the rise of civilizations is so tied to their collapse.
Theme music by Michael Levy of Ancient Lyre. This rendition of the Hurian Hymn, the oldest known piece of sheet music, and the whole album “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites.
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.
Here we have a dish that is inspired by Egypt, but is not an actual Egyptian recipe. There are no Egyptian recipes. They either didn’t write any, or we haven’t found them.
But through paintings, textual references, and actual meals left behind for archeologists to discover, we can still infer a lot about Ancient Egyptian cuisine.
River fish, particularly mullet, was probably important for rich and poor alike, and Egyptian morticians/chefs worked together to discover the secrets of pickling both food and corpses. Pickled fish not only allowed for preservation of a natural resource, it was considered quite a delicacy.
This fish is what I’m calling “Quick pickled.” It’s really more of a poached fish, but by doing it in vinegar you can achieve a mild, not too intense pickle flavor that make the fish a nice topper for salads or other cold sides. Continue reading “Quick-Pickled Fish and Chopped Salad”
Egypt needs no introduction. But here’s one anyway! The ancient people along the Nile built a civilization out of grain like Mesopotamia, but diverged on their own unique path, transforming their food surplus into the greatest monuments the world has ever seen. An overview of Ancient Egyptian history in its entirety, through the lens of food and cooking.
Music by Michael Levy of Ancient Lyre. His original composition “Awe of the Aten” and the whole album The Ancient Egyptian Harp and much more are available from all major digital music stores and streaming sites.
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Simple and hearty today. We’re going back for a taste of the ancient Near East.
Thanks to the famous Greek historian Herodotus, most anthropologists believed that Egyptians avoided pork either for religion or out of disgust, but evidence has shown that first wild boar, and then domesticated pig as well as their fat as a cooking medium were consumed regularly up until the New Kingdom. In this late period, when a rising sort of middle class could afford to eat pork, the elites may have shunned it to distinguish themselves. After that, pigs were considered a lower class food.
We’re tracing Egypt from the very beginning, so for this dish I’m gonna say pigs are not yet domesticated. Luckily, I’ve got the shoulder of a wild boar. Boar is interesting. It cooks like pig but will remind you more of beef than of pork.
Why boil it all? Well first off, it’ll really be more of a heavy simmer. But the long cook time needed to make pork shoulder tender will work well with a lot of liquid, keeping the meat nice and juicy and forming a flavorful broth in the process. Secondly, pottery changed cooking in the Neolithic. Pottage, or soups and stews, were very popular all over the Near East. Even though we’re using this recipe to kick off History of Food’s Egypt episode, this is a dish you could probably find all over the fertile crescent and beyond. Anywhere there was wild boar to be domesticated, and pots invented to cook it in.