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
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
One of the agreeable and delicious ways to enjoy pidan is with eggs. Some recipes use pidan along with salted eggs or salted egg yolks with or without fresh chicken or duck eggs to make custards or other egg dishes. This recipe, however, couples pidan with regular chicken or duck eggs and a bit of shrimp and spring onions for a tasty and mild dish. … Read more
This is another appetizer or salad presentation of 1000-year eggs. One of the interesting things about this dish is that it can be served hot with the peppers and other vegetables fresh from the wok. Alternatively, you can let it cool for 10-15 minutes for a dish that is only slightly warm. I don’t recommend letting it sit too long though, for risk of the … Read more
One of my favorite ways to enjoy 1000-year eggs is as part of a cold-tofu salad. This presentation of pidan is enjoyed all over China this way as well as in Taiwan, Japan and Korea. It is served as an appetizer or as part of a meal with many dishes eaten at the same time. For western cooks, it is simple to make, exotic, nutritious … Read more
With temperatures warming up again and summer on its way. Cucumber kimchi is a wonderful, light recipe for picnics, snacks and light meals. Easy to make, unlike many kimchi recipes, cucumbers can be enjoyed right after preparation, or it can be allowed to ferment for a short period before eating it. To learn more about kimchi, and also find a great recipe for cucumber kimchi, … Read more
We harvested the 1000-year eggs and are finally getting around to preparing and eating some of the crop. The color is right, and a few of them have the pine-patterning that their Chinese name suggests on their dark, amber-colored flesh. They taste good, but are MUCH milder than some of the Pidan I’ve had in China. They are also missing the strong ammonia-like scent that … Read more
Pomegranates have been used as symbols to conjure everything from lust and sexual abandon, to fertility and prosperity, to blood and national identity, and even, as in Persephone’s case, death and rebirth. Pomegranates have been with us since the beginnings of civilization and their image has meanings that span the entirety of human existence. Read more about pomegranates on Zester Daily – HERE.
Raiders… conquerors… fierce in battle and strong in family. These are the images that the world has of Vikings. We know where they lived, and to some degree how they made a living. We know which gods they worshipped and how. Yet the bulk of our knowledge consists of broad brush strokes that omit the nuances of everyday life. The Vikings recorded many things, from … Read more
Everything you wanted to know about rhubarb’s Silk Road history, from its origins in Tibet and early use as medicine to its adoption as a food, in Zester Daily. A great recipe for savory lamb and rhubarb stew included! Read all about it HERE.
Last year I had the pleasure of visiting the Areni-1 cave in southern Armenia. Many unique and noteworthy artifacts have been found in the cave, including leather shoes; fine linen fabric, woven reed mats, and pottery vessels of different styles and periods. In addition, preserved within the cave is also the site of the world’s oldest known winery. When the archaeologists studying the site announced … Read more
The next stop on our exploration of Indian Curry Through Foreign Eyes is Japan. Curry came to Japan by way of British sailors and merchants in the mid-19th Century. This happened sometime after Commodore Matthew Perry landed at Kurihama in 1853, and opened Japan to the world after centuries of isolation. The first recipe for curry in Japanese was published in 1872 by the renowned … Read more
2014 began with our family hosting a Japanese college student for a brief homestay. A Facebook friend of mine had a daughter studying in the United States; she had some time on her hands over the Christmas break, and she decided to spend some of it with us. Despite the arctic cold front that hit the area and talk of, “polar vortexes,” moving through the … Read more
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. Later I placed them in a soil-lined ceramic crock and will let them sit for three to three-and-a-half months, before checking to see if I did … Read more
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 wok … Read more
A very cool thing happened a couple of days ago: I was interviewed by James Wiener of Ancient History Encyclopedia. The focus of the interview was largely my work on ancient cuisines, but there is some discussion of the Silk Road cuisine and recipe reconstruction as well. Take a peek! Reconstructing Cuisines and Recipes from the Ancient World The reconstruction of ancient recipes challenges experimental … Read more