ANCIENT EATS: Volume 1 - The Greeks & The Vikings by Fenster MD Michael S

Author:Fenster MD, Michael S.
Language: eng
Format: azw3
ISBN: 9781940192925
Publisher: Koehler Books
Published: 2016-09-30T16:00:00+00:00

Sample Recipes

IT IS DIFFICULT, if not impossible, to totally recreate the recipes of the ancients. Recipes from antiquity are often incomplete: lacking in instruction, method, ingredients, quantity, and other defining details. However, this was likely at least partly intentional: chefs were recognized artists. The recipes were just a guideline. The ingredients were the notes, but it was up to the chef to create the song and sing it into existence. Knowing something of the cooking techniques and the ingredients, along with the regional clues that remain today, it is possible to craft recipes that give us a potential taste of the ancient flavors.

The cuisine of classical ancient Greece generally involved three to four spices, seasonings or herbs per dish. It also heavily considered the concept of texture, and always intensely stressed the natural flavors of the main ingredient. In essence, what we have done is an attempt to truly recreate with a modern interpretation the classic tastes and textures of that period of antiquity, while striving to stay true to the ingredients, flavors and techniques.

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