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Informationen zum Autor CATHY K. KAUFMAN is a scholar-chef and Adjunct Chef-Instructor, Institute of Culinary Education, in New York City. Klappentext This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks learning history. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon , and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks-is a stupendous resource for middle and high school students and other interested cooks. Besides the Romans and the Greeks, the ancients left behind few recipes, and so the author has meticulously researched what food knowledge is available from written sources, such as Petronius's The Satyricon , and archaeology to approximate the everyday and special cuisine of the ancients. This detective work and reconstruction result in a wealth of successful recipes that will bring cooks as close as possible to the foods that likely would have been eaten and prepared.Each group is covered in a chapter that begins with a narrative overview of the environment and resources, cuisine and social class, and a note on sources. Bulleted lists on major foodstuffs, cuisine and preparation, and dining habits follow to quickly familiarize readers with the basics. The recipes are then organized by type of food. A multitude of period food trivia as well as sample menus for different meals, social classes, and occasions complement the 207 recipes. Zusammenfassung This cookbook on the main ancient peoples studied today-the Romans, Mesopotamians, Egyptians, and Greeks—is a stupendous resource for middle and high school students and other interested cooks learning history. Inhaltsverzeichnis 1. Mesopotamia 1. Whole Wheat Flat Bread 2. Spelt Bread 3. Scallion Bread 4. Ezekiel's Multigrain Flat Bread 5. Pappasu (Barley Groats) 6. Mun-du (Emmer Groats) 7. Sasqu (Porridge with Dates) 8. Tender Cake Biscuits 9. Twice-Cooked Fried Biscuits 10. Smen (Clarified Butter) 11. Yogurt 12. Mustard Cheese 13. Yogurt Soup 14. Elamite Pottage 15. Roasted Lamb or Kid 16. Braised and Roasted Duck with Leeks, Mint, and Vinegar 17. Lamb Tartar ( Kibbeh Nayé ) 18. Grilled Fresh Fish 19. Roasted Onions 20. Garden Turnips Pottage 21. Pea Soup 22. Eggplant Purée 23. Cucumber Salad 24. Beet Salad 25. Cress Pesto 26. Flavored Yogurt 27. Hot Yogurt Sauce 28. Mustard 29. Za'tar (Spice Blend) 30. Applesauce 31. Mersu (Date and Pistachio Pastry) 32. Date Cakes 33. Palace Cake 34. Dried Apples 35. Dried Fruit Compote 36. Fruit and Nut Platter 37. Yogurt Cooler 38. Sumerian Beer 2. Ancient Egypt 39. Barley Meal Porridge 40. Matzoh 41. Shat Bread 42. Emmer Bread with Figs 43. Ta (Wheat Bread) 44. Freek Pilaf 45. Kush Bread 46. Kamut Porridge 47. Barley and Fish Soup 48. Fennel-Flavored Cheese 49. Boiled Beef Shanks 50. Dried Spiced Beef 51. Grilled Pork Chops with Scallions 52. Grilled Quail 53. Egyptian Cassoulet: Broad Beans with Salted Meats 54. Roast Duck with Date Stuffing 55. Foie Gras with Figs 56. Pan-Fried Kidneys 57. Grilled Fish with Dill 58. Pickled Mullet 59. Braised Mohluhkia 60. Lotus Root Salad 61. Lentil Salad 62. Chopped Salad
