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/ck/ - Food & Cooking

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8548583 No.8548583 [Reply] [Original]

What's some goodass dishes from the ancient world?
Preferably something that isn't still common.

>> No.8548613

In the Secret Teachings of All Ages by Manly Hall, there was a combination of foods that Pythagoras ate frequently on praying trips. It's supposed to be the same thing Hercules ate while doing his trials.

I don't have the book on me at the moment

>> No.8548806

Meat preserved with honey

>> No.8548814
File: 602 KB, 2040x1424, Woolly_Mammoth-RBC.jpg [View same] [iqdb] [saucenao] [google]
8548814

>>8548583
Smoked mammoth ribs.

>> No.8548817

>>8548814
I never knew I wanted this but I really do now

>> No.8548818
File: 72 KB, 920x640, aztlan.jpg [View same] [iqdb] [saucenao] [google]
8548818

The gastronomic life in the ancient world was pretty much miserable all around, except in Mesoamerica which gave you everything you love today.

>> No.8548819

>>8548806
I read about a guy who butchered a draft horse, buried in a pond for the winter, then dug it back up and cooked it. Combination of bacteria at the bottom of the bond and the cold anaerobic conditions were enough to keep it preserved

>> No.8548894

>>8548583
Manchu Han Imperial Full Course
iirc you can still get the course served in some really high end places but it's like half a million bucks

>> No.8548908

garum

>> No.8548922

>>8548818

Mediterranean diet is lovely, wtf are you talking about?

>> No.8548926
File: 37 KB, 500x496, laughing_indio.jpg [View same] [iqdb] [saucenao] [google]
8548926

>>8548922
>wat is tomato
>wat is courgette
>wat is moulard duck
>wat is chocolate
>wat is vanilla
>wat is capsicum
>wat is a bean
>wat is maize
Enjoy your pulverized chestnuts with fermented fish paste and salt

>> No.8548992

>>8548922
He's talking about literally ancient

>> No.8549003

Pasteli

>> No.8549019

>>8548926
>>8548992

Wine, bread, cheese, olive oil and fish sounds pretty great to me.

>> No.8549034

>>8549019
Sorry to break it to you but ancient wine wasn't very good either. Fermentations would routinely get infected with other microorganisms, causing unpleasant flavors and aromas, and sometimes creating dangerous byproducts. The buzz would be harsh, and the hangover brutal. That's why you see so many references to cutting wine with other stuff (even seawater), why ancient accounts of drunkenness made it sound a lot more like tripping your balls off than being "just drunk", and why using stuff like pitch and resin for the containers was totally fine because the taste was fucked from the start.

>> No.8549735

>>8549034

[citation needed]

>> No.8549754

roman gnocchi

genovese sauce

wine

>> No.8549755

>>8548814
These guys look so comfy

>> No.8549817
File: 18 KB, 490x227, rôti-sans-pareil-reddit.com.jpg [View same] [iqdb] [saucenao] [google]
8549817

>>8548583
It's known as a rôti sans pareil today, but the romans did it too.

It's a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler.

Except for the turkey, of course.

>> No.8549832

>>8548926
>>wat is tomato
Important; fair enough.
>>wat is courgette
Gourds are endemic to the old world you fucking mong.
>>wat is moulard duck
Are you seriously
>implying
that domesticated ducks didn't exist in the old world?
>>wat is chocolate
A luxury good.
>>wat is vanilla
Ditto.
>>wat is capsicum
See above. Nutritious, but more-or-less a seasoning.
>>wat is a bean
Beans are also endemic to the old world, as are many other legumes.
>>wat is maize
Not nearly as important as tomatoes, except as oil and fodder.

>> No.8549855

>>8549735
While this article is clickbait, it should give you a rough idea. I don't think you have any idea how good wine drinkers have it today. Only the most elite of the elite could afford to drink good wine. Today, a $8 bottle of wine is pretty much fine and $40 gets you some of the finest wine produced in the history of mankind. Even in my lifetime (oldfag here) the equivalent cheap ass wine back in the day wasn't nearly as good. Temperature controlled fermentation, reverse osmosis, micro oxygenation, etc. means palatable wine can be produced on a massive scale.

http://drinks.seriouseats.com/2013/06/wine-history-paul-lukacs-inventing-wine-how-wine-was-modernized-ancient-wine-tasted-terrible.html

>> No.8549873

>>8548926
>wat is beef
>wat is dairy
>wat is pork
>wat is chicken
>wat is lamb
>wat is wheat
>wat is rice
>wat is onion
>wat is garlic
>wat is leek
>wat is apple
>wat is almond
>wat is cherry
>wat is citrus fruits
>wat is cucumber
>wat is melon
>wat basil
>wat is lettuce

>> No.8549916

>>8548926
Well looks like you btfo, Pedro. What are you gonna do now?

>> No.8549938

>>8549916
>>8549873
1. My name isn't Pedro
2. I'm ethnically Swedish
3. Nothing wrong with any of those, but a life without >>8548926 is a miserable life indeed

>> No.8549945

>>8549938
>Swedish is an ethnicity
Retard.

>> No.8549997
File: 26 KB, 405x578, roman tuna.png [View same] [iqdb] [saucenao] [google]
8549997

>>8548818
ancient and medieval European food was pretty solid
I have a medieval cookbook and the stuff they did was fantastic sounding.
they really prided themselves in showmanship and subtle flavours

Roman food sounds good as well, I've tried to make a few Roman dishes though

pic related is one of the easier ones I've made

some are a bit difficult like Ostrich Ragoût or roast wild boar

I replaced Garum with some Asian fish sauce though its basicly the exact same thing

>> No.8550008

>>8549945
Then what is it

>> No.8550009

>>8549945
I'm not that idiot swede, but swedish definitely is an ethnicity.

>> No.8550010
File: 37 KB, 402x638, roman food.png [View same] [iqdb] [saucenao] [google]
8550010

>>8549997
here's another good one I've made

>> No.8550021

>>8548992
Then we can't include Aztec food because food from 1400 years after the birth of christ hardly counts as ancient.

>> No.8550072

>>8550021
Aztecs were 2000 years behind so it counts :^)))))

>> No.8550111

>>8549034
>>8549735

in several accounts of ancient literature people talked about a resinous wine that had to be cut down with all sorts of shit, like honey, water, fruits, etc

the Illiad and oddissey for example

>> No.8550146

>>8549755
must be why we killed them all
jealousy

>> No.8550150

>>8548926
>Enjoy your pulverized chestnuts with fermented fish paste and salt

That sounds delicious, especially as an extra filling inside a stuffed grape leaf.

>> No.8550151

>>8548926
you forgot salad

>> No.8550195

Romans ate rat often.

>> No.8550316

>>8549938
>2. I'm ethnically Swedish
Okay, Mohamed.

>> No.8551104

>>8548926
>dishes without these ingredients can't be good
Mesoamerica must have sucked, cause there's way more good shit in europe. Garlic alone beats literally all of that. onion too.

>> No.8551115

>>8548922
Jesus Christ dude

>> No.8551122

>>8551115
not that guy but what did he say to make you react like that?

>> No.8551241

literally all of this sounds tasty http://pass-the-garum.blogspot.com

>> No.8551347

>>8551104
>doesn't realize wild garlic and onion grew all over the new world, and would grow in his backyard if his parents weren't Monsanto sycophants and sprayed toxins 6 times a year in the yard at the house where he lives in the basement.

>> No.8551363

>>8551347
hey I have a flat

>> No.8551605

>>8549832
>beans are endemic to the old world
no
>as are mant ther legumes
lentils, garbanzos and others are indeed fron central asia. I couldn't imagine life without any of them desu

>> No.8552349

>>8551605
>Only Phaeseolids are beans; Vigna doesn't real

Kill yourself.

>> No.8552437

>>8552349
>b-but fava beans count right? huehuehue
no one cares

>> No.8552476

>>8548926
Just on a whim, I cut all new world foods out of my diet. It was fun and easy. I still cook without any of the things you listed regularly and could easily get along without them.
Black pepper > chili pepper

>> No.8552482

>>8552476
>Black pepper > chili pepper
What is this, some kind of shitty D&D fantasy, like "fire beats wood" or some shit? They're not even remotely similar, how can you compare them?

>> No.8552507

>>8552476
I did this too funnily enough, because I'm obsessed with ancient Greece & Rome

>> No.8552615

>>8552437
And Adzuki beans. And garbanzo beans. And mung beans. And string beans. And any of dozens of other old-world legumes that have been called a bean at one point or another.

Even the word "bean" is attested to in proto-germanic and probably has a PIE root.

You were wrong; get ogre it.

>> No.8552664

>>8552615
>etymology=biology
ok

>> No.8552835
File: 325 KB, 470x882, 2BF0CDA700000578-0-image-m-107_1455546019363.png [View same] [iqdb] [saucenao] [google]
8552835

>>8548819
>bacteria at the bottom of the bond

>> No.8553357

>>8552835
oh man, never realized he was a manlet before.

>> No.8554064

>>8553357
5'6 is average

>> No.8554108

>>8550111
you can still get old-style retsina in Greece. just have to know where to look

>> No.8554164

>>8554108
You can get it in murika too
But there are much better Greek wines than that

>> No.8554172

>>8548583
Starvation.

>> No.8554177

>>8548583
French cuisine was always the best.


https://www.youtube.com/watch?v=0q66NuZrB2E

>> No.8554344

>>8548583
Realistically, in Rome, Spitroasted Rat might be the only protein you get in a week.

>> No.8554876
File: 28 KB, 400x562, 1476334495039.jpg [View same] [iqdb] [saucenao] [google]
8554876

serious post, I got one. Stuffed dates. pit the dates, and stuff them with a premade mixture of breadcrumbs, pine nuts, hazelnut, minced apple, lemon juice, honey, sweet white wine, and cinnamon, nutmeg and a tiny bit of lovage (if you can find it) to taste. This is my personal variation of a recipe from Apicius' recipe book.

>> No.8555259

>>8549997
What's the book called?

>> No.8555290

>>8555259
its just called "the medevial cookbook" by Maggie Black with recipes and historical info from the 5th to the 16th centuries

>> No.8555303
File: 22 KB, 500x500, d96.jpg [View same] [iqdb] [saucenao] [google]
8555303

>>8554344
if you were a pleb
but just because a rat grosses you out doesn't make it a bad meal.

>Stuffed Dormice / Ancient Rome
>Prepare a stuffing of dormouse meat or pork, pepper, pine nuts, broth, asafoetida, and some garum (substitute anchovy paste.) Stuff the mice and sew them up. Bake them in an oven on a tile.

or the giant cane rat in west Africa sounds especially good

>Stewed Cane Rat
>Skin and eviscerate the rat and split it lengthwise. Fry until brown in a mixture of butter and peanut oil. Cover with water, add tomatoes or tomato purée, hot red peppers, and salt. Simmer the rat until tender and serve with rice.

>> No.8555320
File: 151 KB, 500x382, 1378855198308.jpg [View same] [iqdb] [saucenao] [google]
8555320

>>8555303
Grilled Rats Bordeaux Style
>Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.

>> No.8555328

>>8554876
>pine nuts
>hazelnuts
>exotic spices
750,000 ancient dollarydoos

>> No.8555332

>>8549817
Nice

>> No.8555340

>>8555328
man this shit was significantly more common in Rome
almost as easy to get as now, and probably only slightly more costly to get quality/quantity

>> No.8555352

>>8551347
>What is winter for 8 months of the year