Putting Ancient Recipes on the Plate

Re:Putting Ancient Recipes on the Plate by DonaldFisk on Monday January 22, 2018 @11:41AM (#16205705)

I like Ancient Roman food (the oldest complete recipes available), used to cook it quite often, and have served it to family and guests. It isn't to everyone's taste, possibly due to unfamiliar herbs (e.g. rue, lovage), spices (e.g. asafoetida), and their putting fish sauce in everything, including sometimes puddings.

[ Parent | on HN ]

Re:Putting Ancient Recipes on the Plate by vram22 on Monday January 22, 2018 @04:38PM (#16208145)

Interesting. First time I've heard that someone actually does that - cooks with ancient recipes. Cool.

> fish sauce

Garum?

https://en.wikipedia.org/wiki/Garum

Edit: Okay, saw your other comment here:

https://news.ycombinator.com/item?id=16205619

[ Parent | on HN ]

Re:Putting Ancient Recipes on the Plate by vram22 on Monday January 22, 2018 @04:46PM (#16208215)

>asafoetida

Asafoetida (called hing in Hindi) is an interesting spice. I think it is a resin of some kind. It is used a fair amount in Indian cuisine.

[ Parent | on HN ]

Re:Putting Ancient Recipes on the Plate by muninn_ on Monday January 22, 2018 @12:17PM (#16206024)

Any good recommendations for recipes to check out? Preferably a big list? :)

[ Parent | on HN ]

Re:Putting Ancient Recipes on the Plate by mywittyname on Monday January 22, 2018 @02:09PM (#16206994)

Depending on how "ancient" you're looking for, Cooking the Roman Way is a very interesting read and focuses on Italian recipes passed down among families over generations. These will tend to be shaped by history and altered as availability of ingredients changed.

Presumably, the person altering the recipe knew what the old version tasted like, so while it won't necessarily be authentic, I think it's probably better than the wild guesses made during translation of actual ancient recipes.

[ Parent | on HN ]

Re:Putting Ancient Recipes on the Plate by DonaldFisk on Monday January 22, 2018 @02:25PM (#16207116)

That's a modern Italian cookery book. The cuisine of Italy has changed out of all recognition in the past 2000 years. Ancient Romans had none of the new world ingredients which are staples of modern Italian cuisine: tomatoes, courgettes, pepper, maize, potatoes. Nor did they have aubergines or basil despite their trade with India.

We have absolutely no problem translating the original recipes, which are in Latin. The only ambiguity is in ingredient quantities and cooking times, but any competent cook is able to figure those out.

[ Parent | on HN ]