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#AnthOfFood This sounds similar recent work on the spread of horses in North America.
#AnthOfFood
Side note: if you'd like to adopt a very sweet calico/tabby mama cat named Tater Tot I can hook you up.
For research and recipes, I used Andrew Dalby and Sally Grainger, 'The Classical Cookbook', and Max Miller, 'Tasting History'.
Io Saturnalia!
I cooked some Ancient Roman recipes for us and two friends so that we could celebrate Saturnalia with a mini feast. Lots of wonderfully strange and alien flavour combinations packed with the ever-present asafoetida and fish sauce. We had: 🧵
Have really enjoyed teaching the #archaeology of #food this semester to the #undergraduates. Today was final practical and we made experimental food lumps that will be charred and then analysed for #archaeobotany and #archaeochemistry as part of a larger project @ArchaeologySnu
#AnthOfFood!!!
After 3+ years, here's my first peer-reviewed article: 'Forgotten Stories of Yogurt' about old yogurt-making methods involving spring rains, ant colonies, and nettle roots. A huge thanks to my relatives, whose yogurt stories and flavors have been a constant source of inspiration!
Look what I found at the Eastern European market close to our house today: Ukraine war map chocolate truffles!?!? (They said they sold out!) We're doing a section of #AnthOfFood in my Intro class soon & I can't wait to open these in class & get a better look (& obvs share them)!
Rumors are that the Crew onboard the USS Gerald R. Ford (CVN-78) in the Eastern Mediterranean have been served Steak & Lobster tonight for Dinner which is usually reserved for either Holidays (Which today isn’t) or News which is expected to Lower the Crew’s Morale like a Deployment Extension or possible something else.
Uzbekistan: Ferghana bread. Don’t ask me which region’s is my favorite. All I can say: You can’t have enough of it. Around 50 cents per loaf here in Rishton.
#AnthOfFood Urfalı çiğ köfte for the win! But the most important thing is its central role in the sıra gecesi, a men's feast where poetry, music, & conversation are shared. The man making the çiğ köfte has an attendant to wipe the sweat from his brow!
https://t.co/WXDMGyrqQK
So we went to the Yerevan location of the Armenian restaurant Mayrig. Mayrig, originally a Lebanese restaurant, focuses on Western Armenian cuisine- dishes from the North Eastern Ottoman Empire.
This is Çiğ Köfte, a shared Armenian-Turkish-Assyian-Kurdish dish from Urfa.
#AnthOfFood Does "fudge" mean the same food in the UK and the US?
#AnthOfFood Missing the cookbook stall in Reading Terminal Market in Philly.
@sea_needs Great list! I would add Word Up, Book Off, and Bluestockings in Manhattan. Archestratus in Brooklyn has a fun focus on vintage cookbooks, foodie memoirs, etc (and often cafe pop-ups). Powerhouse Arena in Brooklyn is also fun. So many great bookstores!
A Jordanian restaurant installed beds so customers can sleep after they eat Mansaf, Jordan's national dish, which is considered ‘a heavy meal’ for many
#AnthOfFood My grandmother in Austin hated cooking so much she used her oven for storage and went to Luby's cafeteria twice a day, every day, where my grandparents split a blue plate special. Truthfully, though, she mostly lived on coffee.
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