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This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.
Sumerian clay tablets dating from the 3rd millennium BCE mention various plants, including thyme. King Merodach-Baladan II (722–710 BC) of Babylonia grew many spices and herbs (Ex: cardamom, coriander, garlic, thyme, saffron, and turmeric). The Babylonian moon god, Sin, was thought to control medicinal plants. [1]
The Urra=hubullu (𒄯𒊏 𒄷𒇧𒈝 ur 5-ra — ḫu-bul-lu 4; or HAR-ra = ḫubullu, [1] or Gegenstandslisten ("lists of objects") [1]) is a major Babylonian glossary or "encyclopedia". [2] It consists of Sumerian and Akkadian lexical lists ordered by topic. [3] [4] The canonical version extends to 24 tablets, and contains almost 10,000 ...
By 4,000 years ago, bread was of central importance in societies such as the Babylonian culture of Mesopotamia, where the earliest-known written records and recipes of bread-making originate, [23] and where pita-like flatbreads cooked in a tinûru (tannur or tandoor) were a basic element of the diet, and much the same as today's tandoor bread ...
The House of Egibi was a family from within ancient Babylonia who were, amongst other things, involved in mercantile activities.. The family’s financial activities are known to archaeologists via an archive of about 1,700 clay tablets spanning five generations of the family, dating to a period from around 600 to 482 BCE.
Thanks to Crock-Pots and other slow cookers, it's possible to come home to a fully-prepared (and hearty) dinner after a long day without having to whip out your cutting board and turn on the stove.
The methods were similar to those employed by 14th century scholars at University of Oxford's Merton College, he said. Babylon was an important city in ancient Mesopotamia, located in Iraq about ...
Manasollasa from India contains recipes of vegetarian and non-vegetarian cuisines. While the text is not the first among Indian books to describe fermented foods, it contains a range of cuisines based on fermentation of cereals and flours. [10] [11] Chinese recipe books are known from the Tang dynasty, but most were lost.