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SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailors CULINARY HISTORY MYSTERY #3: GARUM & NUOC MAM Making Colatura and Nuoc Mam. Ancient Romans flavored their garum extensively. For example, one recipe for oenogarum is a 1:1 dilution of garum with must from sweet white wine. This basic recipe can be augmented with both vinegar and pepper, or with crushed garlic, vinegar and salt. Other recipes have garum mixed with red wine must,vinegar
ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the SilkSILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailors CULINARY HISTORY MYSTERY #3: GARUM & NUOC MAM Making Colatura and Nuoc Mam. Ancient Romans flavored their garum extensively. For example, one recipe for oenogarum is a 1:1 dilution of garum with must from sweet white wine. This basic recipe can be augmented with both vinegar and pepper, or with crushed garlic, vinegar and salt. Other recipes have garum mixed with red wine must,vinegar
ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the SilkSILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a few bright, spicy lights. SILK ROAD ART AND ARTIFACTS The Silk Road in the News #2: A Silk Road Shipwreck. The contents of a sunken Chinese ship estimated to be more than 1000 years old will be coming to auction soon according to a spokesman from the Government of Indonesia. The contents of the ancient ship has been salvaged and curated over the last few years will soon be available for publicsale.
THE SILK ROAD ROOTS OF THE AGE OF EXPLORATION The Silk Road and its spice trade played important parts in shaping early modern Europe, and it was no less than the price of pepper, cinnamon and cloves in the mid-fifteenth century that forced the Portuguese and the Spanish to the seas to find a route to Asia. A route to Asia that didn’t involve the Mediterranean or the BlackSea, that is.
AFRICA ON THE SILK ROAD Africa played an important part in Silk Road trade from antiquity through modern times when much of the Silk Road trade was supplanted by European corporate conglomerates like the Dutch and British East India Companies who created trade monopolies to move goods around the Old World instead. But in the heyday of the Silk Road, merchantsMAKING GARUM
Making Garum – The Traditional Way I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. VENICE AND THE SILK ROAD: THE ANCIENT WORLD September 5, 2010 by cherokee nc casino hotel. Long ago a Venetian seafarer brought his beloved a gift of seaweed from the far, distant seas. She wanted to preserve the memento forever, so she painstakingly copied the delicate outline and patterns using her needle and thread. . . So goes the legend of how lacemaking began in Venice and itsCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. FLOWERS THAT HAVE CHANGED THE WORLD OF FOOD #2: SAFFRON Flowers That Have Changed the World of Food #2: Saffron. “Your lips drop sweetness like honeycomb, my bride, syrup and milk are under your tongue, and your dress had the scent of Lebanon. Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and cinnamon.”. OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame. RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailors ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame. 1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir well. Then add the cilantro and sugar and stir in as well. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailors ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame. 1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a few bright, spicy lights. RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir SILK ROAD ART AND ARTIFACTS The Silk Road in the News #2: A Silk Road Shipwreck. The contents of a sunken Chinese ship estimated to be more than 1000 years old will be coming to auction soon according to a spokesman from the Government of Indonesia. The contents of the ancient ship has been salvaged and curated over the last few years will soon be available for publicsale.
THE SILK ROAD ROOTS OF THE AGE OF EXPLORATION The Silk Road and its spice trade played important parts in shaping early modern Europe, and it was no less than the price of pepper, cinnamon and cloves in the mid-fifteenth century that forced the Portuguese and the Spanish to the seas to find a route to Asia. A route to Asia that didn’t involve the Mediterranean or the BlackSea, that is.
COMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. THE UYGHUR MUSICAL INSTRUMENT WORKSHOP A Selection of Rawaps. The most special part of the visit was to meet the shop owner, Mr. Muhammad Emin Ababakri, who is a fifth generation Uyghur musical instrument craftsman, and to get a brief tour of the workshop where all of his remarkable creations are made. Made by hand, by himself and by the other craftsmen he employs. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff VENICE AND THE SILK ROAD: THE MUSLIM WORLD More than a powerful city-state that became an Italian province in the 19th Century, Venice was a major European player on the Silk Road that was often the end stop for goods and ideas coming across the Black Sea and Mediterranean. Coming to power from the 9th to the 12th Centuries, Venice first rose to prominence by defeating Dalmatian pirates UYGHUR FIVE-SPICE BLEND This five-spice mix forms the backbone of Uyghur cuisine – at least that part of it that deals with roast meats. Variations of this mix are used to flavor many Uyghur dishes, with other ingredients – salt, garlic, onions, etc., added to the mix as needed. FLOWERS THAT HAVE CHANGED THE WORLD OF FOOD #2: SAFFRON Flowers That Have Changed the World of Food #2: Saffron. “Your lips drop sweetness like honeycomb, my bride, syrup and milk are under your tongue, and your dress had the scent of Lebanon. Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and cinnamon.”.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailorsCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). TURKISH CEVIZLI ARE MESOPOTAMIAN MERSU Pour the water over the tray. Place a tiny little dab of butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of brown sugar over the apricots and bake in the oven for 25 minutes. Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailorsCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). TURKISH CEVIZLI ARE MESOPOTAMIAN MERSU Pour the water over the tray. Place a tiny little dab of butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of brown sugar over the apricots and bake in the oven for 25 minutes. Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a few bright, spicy lights. SILK ROAD PHOTOGRAPHS Golden Pavillion - Back - small. Imperial Palace - Second Footbridge - small. Manhole Cover- Museum Park- Tokyo - small. Sanjosang - 1000 Buddahs - small. Tsukiji - Tuna Steak Vendor - small. Tsukiji - Back Fin Tuna Sashimi - small. Nanzan Wagyu Sampler - small. Sukiyaki Wagyu- small. Nishiki -
RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1).COMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. PEOPLE OF THE SILK ROAD February 11, 2018. August 3, 2014 by juegos de casino online en venezuela. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up afew
ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook for a few minutes until the vegetables start to wilt.MAKING GARUM
Making Garum – The Traditional Way I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk Road, many other nationalities and ethnicities were as well.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailorsCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). TURKISH CEVIZLI ARE MESOPOTAMIAN MERSU Pour the water over the tray. Place a tiny little dab of butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of brown sugar over the apricots and bake in the oven for 25 minutes. Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. THE ORIGINS OF CURRY POWDER However, because our early data point shows commercial curry powder for sale in 18th Century England, it doesn’t necessarily mean that it is an English invention. People from the subcontinent were already immigrating in the 17th Century, with the earliest baptism of an Indian-born Asian man in 1616, and by the 18th Century, Indian sailorsCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS Pick up the egg and put chaff on the reverse side if needed. Then lightly compress the egg in your hand to try to get the chaff to bond with the mud. Remember the egg is raw and don’t squeeze too hard. When the chaff fully coats the egg (add more chaff if necessary), set it on a plate and move onto the next egg. SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1). TURKISH CEVIZLI ARE MESOPOTAMIAN MERSU Pour the water over the tray. Place a tiny little dab of butter on the top of each stuffed apricot. Sprinkle 2 tablespoons of brown sugar over the apricots and bake in the oven for 25 minutes. Arrange them in a serving dish and sprinkle over some crushed pistachio nuts. ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook fora
CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON In the 4th Century BCE, Theophrastus tells us in his Enquiry into Plants ( IX v. 1-6) that cinnamon and cassia came from bushes with many branches that grew in deep glens and that in these there are numerous snakes which have a deadly bite which guarded the bushes. The men who harvested the bark and branches protected their hands and feetfrom
OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Directions. Combine the lamb and spices and chickpeas and 1 onion. Roll into balls small golf ball size is good. Brown in the fat with the rest of the onion and pour off any excess fat. Add stock or water and lemon juice, sumac, saffron and cook the meatballs till they are done over a medium flame.SILK ROAD GOURMET
A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in RECIPE – SILK ROAD GOURMET Uyghur Big Plate Chicken. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up a few bright, spicy lights. SILK ROAD PHOTOGRAPHS Golden Pavillion - Back - small. Imperial Palace - Second Footbridge - small. Manhole Cover- Museum Park- Tokyo - small. Sanjosang - 1000 Buddahs - small. Tsukiji - Tuna Steak Vendor - small. Tsukiji - Back Fin Tuna Sashimi - small. Nanzan Wagyu Sampler - small. Sukiyaki Wagyu- small. Nishiki -
RHUBARB’S SILK ROAD HISTORY When hot, add lamb back into the pot, add 1 teaspoon of the grated nutmeg to the stew. Cover and cook over medium-low or low for 1 hour, stirring occasionally, until lamb becomes tender. When lamb is nearly done, add the chopped mint and stir SOME MESOPOTAMIAN INGREDIENTS REVEALED Emmer a proto-wheat or awned-wheat that was one of the first domesticated crops. Emmer is one of the ancestors of spelt (Triticum spelta). The use of it in Mesopotamian recipes probably refers to wheat flour, but possibly to wheat berries. In TCM Bottero gives no definition for this (ref 1).COMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. PEOPLE OF THE SILK ROAD February 11, 2018. August 3, 2014 by juegos de casino online en venezuela. This is a quintessential Uyghur Dish. Stir-fried chicken, potatoes and bell peppers in a rich, savory sauce redolent with star anise and cinnamon. Roasted cumin flavors the base of the sauce, with black cardamom lending a smoky taste, and Sichuan pepper offering up afew
ANCIENT ROMAN PORK WITH APPLES Place butter or oil in a large sauce pan and warm over medium or medium-low heat. Add ground meat and sauté – breaking up the meat into tiny tidbits as you stir. Add about 1 tablespoon of the garum, stir and warm. Add the white parts of the leeks and cover and cook for a few minutes until the vegetables start to wilt.MAKING GARUM
Making Garum – The Traditional Way I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk Road, many other nationalities and ethnicities were as well. RHUBARB’S SILK ROAD HISTORY The first rumblings of spring have reached the Central Atlantic. The green tips of daffodils and jonquils are pushing through the still firm soil, and in some sunny spots, snowdrops and crocus are alreadystarting to bloom.
THE ORIGINS OF CURRY Hobson-Jobson The origins of curry – both the word and the food – are clouded in assumption, misinformation and cherry-picking of language to suit one’s purposes. From my recent research on curry for the Curry Through Foreign Eyes series, I have found that a great deal of the misinformation written in English can be traced to The Hobson-Jobson Anglo-Indian Dictionary, first published inCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS So, as promised, I spent several hours yesterday making 1000 Year Eggs. That is, I coated a dozen and a half duck eggs with caustic mud, rolled and pressed them in rice chaff, and set them aside to dry. THE ORIGINS OF CURRY POWDER Where did curry powder come from? There is no real equivalent in authentic subcontinental cuisines for a ready-made powder. The closest thing to a curry powder is a masala, and that is almost always more of a paste than a powder because of the addition of wet and dry ingredients to the mix. ANCIENT ROMAN PORK WITH APPLES Our trip to Moonfire Orchard left us with a wonderful selection of heirloom apples that I have been experimenting with. One of the recipes that I’ve been developing that is a real keeper is one for Ancient Roman Pork and Apples. CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON We take so much for granted these days. Almost every household cupboard has ground cinnamon or cinnamon sticks in them. Mass produced cinnamon is cheap and readily available at almost every market and even higher quality cinnamon sticks from the far reaches of the globe are accessible and relatively affordable via the internet. SOME MESOPOTAMIAN INGREDIENTS REVEALED I had a few stray hours last night and was reading Jean Bottero’s Textes Culinaire Mesopotamien and was struck by the number of ingredients that were unknown in the Mesopotamian recipes. OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Today we are treated to another guest post by the brilliant Deana Sidney from the site Lost Past Remembered. Deana is a professional designer by day and an RHUBARB’S SILK ROAD HISTORY The first rumblings of spring have reached the Central Atlantic. The green tips of daffodils and jonquils are pushing through the still firm soil, and in some sunny spots, snowdrops and crocus are alreadystarting to bloom.
THE ORIGINS OF CURRY Hobson-Jobson The origins of curry – both the word and the food – are clouded in assumption, misinformation and cherry-picking of language to suit one’s purposes. From my recent research on curry for the Curry Through Foreign Eyes series, I have found that a great deal of the misinformation written in English can be traced to The Hobson-Jobson Anglo-Indian Dictionary, first published inCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last. MAKING 1000 YEAR EGGS So, as promised, I spent several hours yesterday making 1000 Year Eggs. That is, I coated a dozen and a half duck eggs with caustic mud, rolled and pressed them in rice chaff, and set them aside to dry. THE ORIGINS OF CURRY POWDER Where did curry powder come from? There is no real equivalent in authentic subcontinental cuisines for a ready-made powder. The closest thing to a curry powder is a masala, and that is almost always more of a paste than a powder because of the addition of wet and dry ingredients to the mix. ANCIENT ROMAN PORK WITH APPLES Our trip to Moonfire Orchard left us with a wonderful selection of heirloom apples that I have been experimenting with. One of the recipes that I’ve been developing that is a real keeper is one for Ancient Roman Pork and Apples. CULINARY HISTORY MYSTERY 6 Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as a kid as a parent made this dish – and how good it tasted! it is simple, elegant, and savory, and less than 10 – 15 minutes from wokto table.
1001 TALES FROM THE SPICE TRADE: CINNAMON We take so much for granted these days. Almost every household cupboard has ground cinnamon or cinnamon sticks in them. Mass produced cinnamon is cheap and readily available at almost every market and even higher quality cinnamon sticks from the far reaches of the globe are accessible and relatively affordable via the internet. SOME MESOPOTAMIAN INGREDIENTS REVEALED I had a few stray hours last night and was reading Jean Bottero’s Textes Culinaire Mesopotamien and was struck by the number of ingredients that were unknown in the Mesopotamian recipes. OLD BAGHDAD AND FRAGRANT LAMB MEATBALLS WITH SOUR SAUCE Today we are treated to another guest post by the brilliant Deana Sidney from the site Lost Past Remembered. Deana is a professional designer by day and anSILK ROAD GOURMET
The world is waiting with baited breath to see the outcome of the inter-Korean Summit this Friday. Some are predicting an announcement that will end the 1950s Korean War, others are hoping for baby-steps towards peninsular reunification. RECIPE – SILK ROAD GOURMET Move over Hannah Glasse. Your published recipe for butter chicken that is widely hailed as the first English recipe for curry, has an Englishcontender.
RHUBARB’S SILK ROAD HISTORY The first rumblings of spring have reached the Central Atlantic. The green tips of daffodils and jonquils are pushing through the still firm soil, and in some sunny spots, snowdrops and crocus are alreadystarting to bloom.
SILK ROAD ART AND ARTIFACTS For the past forty years, archaeologists on the Saudi peninsula have been piecing together a pre-Islamic past featuring great city-states that had cultural and commercial connections with the cities of ancient Mesopotamia, Syria, Egypt, Greece and Rome. MAKING 1000 YEAR EGGS So, as promised, I spent several hours yesterday making 1000 Year Eggs. That is, I coated a dozen and a half duck eggs with caustic mud, rolled and pressed them inCOMMUNIST KIMCHI!
DPRK Kimchi Recipe You may recall that in the Kimchi Chigae post I mentioned that I was developing a North Korean kimchi recipe. Well I worked the handwritten recipe with no ingredient amounts that you see here through three iterations – each less spicy than the last.MAKING GARUM
Making Garum – The Traditional Way I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. SOME MESOPOTAMIAN INGREDIENTS REVEALED I had a few stray hours last night and was reading Jean Bottero’s Textes Culinaire Mesopotamien and was struck by the number of ingredients that were unknown in THE JEWS OF THE GREAT SILK ROAD Chinese Jews Reading a Torah Scroll In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk Road, many other nationalities and ethnicities were as well. INDIAN CURRY THROUGH FOREIGN EYES #2: MARY RANDOLPH Mary Randolph Next up on our exploration of curries is Mary Randolph’s Curry from her book, The Virginia Housewife, first published in the United Sates in 1824. Although she was well born, Mary and her husband’s fortunes fell in middle age and The Virginia Housewife was written to help lift her family out of poverty.The Virginia Housewife underwent multiple revisions and no less than 19Skip to content
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* Silk Road Photographs WHAT TO DO WITH LEFTOVERS – ROMAN STYLE October 12, 2020 by Laura I love dishes that blend meat and fruit. From Kyrgyz Beef with Apples to Bhutanese Fish with Mandarin Oranges, and Iranian Fish with Sour Cherries. As some ancient Mesopotamian archaeological assemblages of fish bones in proximity to crab apple cores suggest, humans have been pairing meat and fish with fruit for millennia. This is a Roman dish from the book credited to Apicius that blends … Read more Categories History , Recipe , Silk Road atHome Tags
Apicius , Meat and Fruit, Rome
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CATCHUP TO KEEP TWENTY-YEARS August 31, 2020 by Laura Over the weekend we made an interesting colonial American recipe. Its from a chapter for sea captains in Hannah Glasse’s 1770 edition of the Art of Cookery. Called Catchup to last Twenty Years, I suspect it is a proto-Worcestershire sauce, used to enhance the flavor of a wide variety of foods. Its made from anchovies, lots of ginger and shallots, mushrooms, mace, cloves and pepper, … Read moreCategories Garum
, History
, The New World
Tags Fish-Sauce
, Garum
, Hannah Glasse
, Worcestershire
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WALNUT: THE KING OF NUTS July 13, 2020 by Laura The common walnut is anything but common. As stories tell us, its recent spread in Europe – through the ancient Grecian empire – happened in the early centuries BCE, when saplings were sent as gifts from a Persian or more probably an Achaemenid king. Hence the plant’s botanical name Juglans regia, the king’s nut, and its modern secondary name of Persian walnut. Later, the Romans … Readmore
Categories Central Asia, China
, East Asia
, Ingredients
, Nuts
, Southwest
Asia , Western
Asia Tags Central
Asia , China
, Nuts
, Persia
, Walnuts
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SILK ROAD SITES IN ANCIENT MYANMAR June 17, 2020 by Laura French archaeologists have recently uncovered some assemblages on Myanmar’s lower Kra isthmus that shed light onto maritime Silk Road trading communities beginning in 400 BCE. Given the geographic position of the isthmus between the Andaman Sea and the Gulf of Thailand, the Myanmar sites served as a stopover for Chinese and other east Asian traders headed west, and for Saudi, Persian, and Indian traders headed … Read more Categories Archaeology, Burma
,
Ingredients , Mung
beans ,
Myanmar
, Rice
, Southeast
Asia , Thailand
Tags
Archaeology , Aw Gyi, Burma
, Maliwan
, Maritime Silk Road, Myanmar
, Silk Road
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TURKISH CEVIZLI ARE MESOPOTAMIAN MERSU June 15, 2020June 10, 2020 by Laura Sometimes, perception can be like a flash of lightning that changes the world forever. Once something is seen and understood, there is no unseeing or unknowing. A few years back, I had such a food-related epiphany. I was in Istanbul and went into one of the many great food and spice shops that line the streets for some Iranian saffron to take back to the … Read more Categories Ancient Mesopotamia,
Archaeology ,
History , Nuts
, Recipe
Tags Ancient
Mesopotamia ,
Cevizli , Mersu
, Turkey
, Turkish
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GREAT SZECHUAN IN NYC’S THEATRE DISTRICT August 12, 2018 by Laura We visit New York City a lot, usually to catch a Broadway play or two, or an exhibit at one of the city’s great museums. However much we love doing this, dining in the theatre district can be challenging. There are a lot of tourist traps – pricey places with truly awful food, a canteen or two (like Shake Shack or Pret a Manger), and …Read more
Categories Restaurant, Review
Tags New York
, NYC
, Ollies
, Restaurant
, Review
, Sichuan
, Szechuan
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AN INTERNATIONAL DIPLOMATIC ROW OVER MANGO MOUSSE October 18, 2018April 25, 2018 by Laura The world is waiting with baited breath to see the outcome of the inter-Korean Summit this Friday. Some are predicting an announcement that will end the 1950s Korean War, others are hoping for baby-steps towards peninsular reunification. Japan is angry about the dessert. Japan is angry about the dessert, because on top of a mango mousse decorated with fresh spring flowers sits a plaque depicting … Readmore
Categories East Asia, History
, Korea
Tags dugyeonju
, Inter-Korean Summit, Menu
, munbaeju
, Naengmyeon
, North Korea
, Okryu Gwan
, Rösti
, South Korea
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OLYMPICS, 이해, AND MORE DELICIOUS NORTH KOREAN FOOD March 5, 2018 by Laura Like Christmas Truce in World War I, the recent Olympics allowed for a temporary warming of relations between north and south Korea, between people still locked in a conflict that is decades old. To incorporate these events into the blog, I decided to cook up some more North Korean food, and headed off to the North Korean food website to peruse recipes. What the site … Read more Categories East Asia, Korea
, Recipe
Tags Baby Bok
, Bok Choy
, Kimchi
, Meatballs
, North Korea
, Venison
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A NEW YUAN SHIPWRECK November 15, 2017 by Laura A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. The ship itself was of wooden construction and measured over 21 meters long (over … Read more Categories Archaeology, China
, East Asia
Tags Arhat
, buddhism
, China
, Maritime Silk Road, Mongol
, Porcelain
, Yuan Dynasty
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BACK IN BLACK
October 22, 2017October 20, 2017 by Laura I’ve been away. A long time as a wandering, mendicant scholar – or something like that. But now I’m back, and trying to get back to the blog and to the next volume of The Silk Road Gourmet. But good plans always get foiled by real life, so bear with me. While I’ve been away, I’ve found scholarly papers that have new Ancient Mesopotamian recipes … Read more Categories Silk Road at Home1 Comment
MIRANDA’S LEMON PICKLE February 16, 2018September 7, 2016 by Laura We packed our first born off to college this past weekend. Even though we are still here with our son, the house is eerily quiet. My daughter was noisy enough to be twins or even triplets. No more loud music and singing her lungs out – she has practice rooms at college for that now. Despite her devil-may-care attitude and generally gregarious nature, she was … Read moreCategories India
, South Asia
Tags India
, Lemon
, Lemon Pickle
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SPRING ON THE SILK ROAD MEANS: BLACK LOCUST BLOSSOMS February 16, 2018May 23, 2016 by Laura Spring has finally come to the Central Atlantic and all the leaves have opened out into a sea of green. In our area, dairy cows graze and suckle their young in fields of buttercups and the first cascades of wild roses are blooming on the edge of the woods. This time of year also means that the fleeting blooming of tree flowers is also upon …Read more
Categories China
, East Asia
, Himalayas
, India
, Ingredients
, Japan
, Nepal
Tags Black
Locust Blossoms
, Black Locust
Flowers , China
, foraging
, India
, Japan
, Korea
, Locust Blossoms
, Locust Flowers
, Robinia
pseudoacacia ,
Spring , Vietnam
, wild foods
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THE SILK ROAD AT THE THE CORNING MUSEUM OF GLASS February 16, 2018February 24, 2016 by Laura I love glass and glassmaking. Glass is fire and imagination combined. Long have I loved watching craftsmen at historical sites blow air into a molten mass to form a useful bowl or bottle, or see the artisans of Murano twist and sculpt it into a decorative statue. When I was a child, I played with prisms and suncatchers – throwing rainbows around my room. Years … Read moreCategories Africa ,
Culture , Glass
, History
, Silk Road Art and
Artifacts
,
Silk Road at Home
, Spice Trade
, Trade
Tags Corning Museum ofGlass ,
Egypt , Glass
, Spice Trade
, The Silk Road
, Trade
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SPICY ASIAN – AUTHENTIC SZECHUAN IN ITHACA February 16, 2018February 21, 2016 by Laura Wherever I go, for work or for personal travel, I like to hit a good restaurant during my trip. If that restaurant can be a Silk Road restaurant, all the better. I had the chance this past weekend to find a little gem of a Chinese restaurant in downtown Ithaca, New York. Spicy Asian restaurant is a small place on Elmira Road, that deliversa … Read more
Categories China
, East Asia
, Restaurant
, Review
Tags China
, Chinese Food
, Chinese Restaurant, Review
, Spicy Asian
, Szechuan
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A 1675 VINDALOO ROAST CHICKEN February 11, 2018January 24, 2016 by Laura Move over Hannah Glasse. Your published recipe for butter chicken that is widely hailed as the first English recipe for curry, has an English contender. In a 1675 anonymous manuscript full of recipes and potions in the Wellcome Library in London (Wellcome Manuscript 4050) is an English recipe for a vindaloo-flavored roast. In the recipe, cloves, mace, and lots of black pepper form the spice … Read more Categories Curry Through Foreign Eyes,
Europe , History
, Recipe
Tags !7th Century
, Domingos Rodrigues, Hannah Glasse
, Vindaloo
, Wellcome MS 4050
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SILK MONEY FROM THE SILK ROAD February 11, 2018January 10, 2016 by Laura From cowrie shells; and iron, copper and silver coins; to various kinds of paper, many different materials have been used by merchants and customers as credit or legal tender. Bolts of silk measuring roughly 22 inches wide and 41 feet long were also used as a form of currency by the Chinese, especially in foreign trade or as gifts to foreign lands. The silk used … Read more Categories Central Asia, China
, Culture
, East Asia
, Uzbekistan
Tags
Khiva , Khorezm
, Silk
, Silk Currency
, Silk Money
, Silk Road
, Trade
, Uzbekistan
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