Taste, The Final Frontier: Can Museums Recreate the Flavours of History?

Selected Classical Recipes
Athenian Cabbage – The Classical Cookbook
Parthian Chicken – The Classical Cookbook
Lentils with Chestnuts – A Taste of History

GrecoRoman Pt 5.

Museums today are exploring different methods of display that incorporate senses other than sight and allow visitors to experience knowledge in new ways. It is not uncommon to see exhibits featuring soundscapes and opportunities for touch. Though growing as an interpretive tool, smell is still fairly rare.

But what about taste?Read More »

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Historic Kitchen: The Prep Stage

Featured GrecoRoman Recipes
Sapa – Roman Cookery, Mark Grant
Honey Omelette – A Taste of History, Jane Renfrew

GrecoRoman Pt 1.

I suppose I should begin by saying that I am not an expert in Historic Cooking. BUT, I have a deep passion for history and an (arguably) deeper love for food. An interest in historic cooking began early in my career as an archaeologist. While on a site in central Jordan, we dug upbuckets of animal bones and jar stoppers each day. Clearly, we were excavating an area in which mass amounts of food preparation (and during other occupation phases, disposal) took place. In a random thought, I wondered how they spiced their meat. What did it taste like? What preparation and serving techniques did they use? Read More »