Mersu are not just for dessert, anymore. . . The addition of some combinations of Nippur – Nusku tablet ingredients – cheese, wine, raisins, figs, apples yields delicious savory treats – that could serve as appetizers, or main parts of a light meal. It is unknown exactly what sort of cheese the Mesopotamians had, but most cultures have at least one variety (usually more) of … Read more
History is interesting and sometimes exciting, but the way it is communicated in the classroom is all too often, an incredible bore. Rote memorization of battles and dates, was to this budding scientist a real snooze. Later, in college, I was introduced to a new type of boredom, the analysis of minute details of a person’s background to discover how personality and personal experiences shaped … Read more
Today’s entry in the Mesopotamian Cookoff comes from my dear husband, Stephen, who has put up with me and my wild ideas and projects (like Silk Road Gourmet) for many years. For years I’ve asked him to join me in some of these escapades – help me write this story (screenplay, paper etc, you name it) – and much to my chagrin, he never has. … Read more
God bless the Italians! An odd way to open a post about ancient Mesopotamian cuisine, I know, but so many ancient foods are still in use in the regional cuisines of Italy that it makes me want to praise them. That and today’s Mesopotamian Cookoff creation comes from the wonderful Italian cook and food blogger, Caffettiera Rosa, who concocted a terrific Pork Tenderloin with Licorice … Read more
It’s hard to overemphasize the importance of barley for the Mesopotamians. It was quite simply, the mainstay of their existence, and was used to make bread, cakes and beer and feed animals (especially pigs to make them “clean” enough to eat), and it was integral to the barter system used to trade goods in many societies. They offered it to their Gods to feed and … Read more