Ithas been over a year since I last blogged about ancient Roman cooking, even though I have tried a few more recipes in the meantime, as people who follow me on Twitter or Facebook have probably noticed. One of my last cooking sessions was on the occasion of Hadrian’s birthday on 24th January. Pullum (chicken) dishes from ancient Rome have proven to be a favourite of mine and I invite you to try this recipe taken from Apicius’ De Re Coquinaria Book VI Pullum Numidicum (Numidian Chicken). Pullum Numidicum is a chicken dish flavoured with pepper and asafoetida that is roasted and served with a spiced date, nut, honey, vinegar and stock sauce. I choose to accompany my Pullum Numidicum with Conchicla Cum faba (Beans with Cumin).
Mesopotamia (from the Greek, meaning “between two rivers”) was an ancient region in the Near East, which corresponds roughly to present-day Iraq. Widely regarded as the “cradle of civilization,” Mesopotamia should be more properly understood as a region that produced multiple empires and civilizations rather than any single civilization. Iraqi cuisine, like its art and culture, is the sum of its varied and rich past. Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine, by independent scholar Nawal Nasrallah, offers more than 400 recipes from the distant past in addition to fascinating perspectives on the origins of Iraqi cuisine. In this exclusive interview, James Blake Wiener of Ancient History Encyclopedia (AHE) speaks to Nawal Nasrallah about the research behind her unique, encyclopedic cookbook, the origins of Iraqi cuisine, and her passion for cooking ancient recipes.
The reconstruction of ancient recipes challenges experimental archaeologists and chefs alike, while concurrently offering unique glimpses into the culinary tastes of diverse ethnic groups. Ms. Laura Kelley, author and founder of The Silk Road Gourmet blog, analyzes the links between recipes, civilizations, and trade across great distances and over long periods of time. As a frequent traveler, Laura first noted the commonalities between recipes and cooking methods, which in turn provided the catalyst for her research as an independent scholar. In this interview, James Blake Wiener of the Ancient History Encyclopedia speaks to Laura about her interest in cooking — past and present — as well as how she has been able to reconstruct recipes from ancient Central Asia, Mesopotamia, and Rome.