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For those foodies out there, AntiquityNOW has some new ways to display your appreciation of the ancients. We are featuring in The Bazaar, our new store that we announced last week, wearables that proclaim your fondness for foods with a history.
Here are some delightful, delectable and intriguing facts that you will sport on our new wearable designs:
- Apple pieces have been found in Stone Age dwellings in Switzerland
- Cheesecake was given to athletes in the first Olympic games in 776 BCE in Greece
- The origins of ice cream began 5,000 years ago in China
- Ancient Maya used cacao beans as currency and to make chocolate
- Emperor Nero consumed leeks to improve his singing voice Continue reading
In yesterday’s blog post we told you about the recent discovery of one of the oldest and largest wine cellars in the world belonging to Canaanites living in north Israel around 1700 BCE. So today we’ve decided to share an ancient wine recipe that you can make to keep in your own wine cellar.
Spiced wine dates back to ancient Egypt, circa 3150 BCE, when it was made mainly for medicinal purposes and as a necessary menu item in the afterlife. The recipe often included pine resin, figs, and herbs like balm, coriander, mint and sage. Several jars of up to five different types of wine were placed in the tombs of pharaohs and other royals. Continue reading
It’s the holiday season, which means the wine is flowing as people around the world gather to celebrate. Whether it’s a small family dinner or the observance of an age-old religious tradition, wine has long been a staple of the holidays. Today, some people spend thousands of dollars to build elaborate wine cellars so their libations will always be at hand, but did you know that rooms dedicated to the storage of this fermented drink go back thousands of years? In fact, archaeologists digging at the ruins of a 1700 BCE Canaanite palace in northern Israel have found what may be one of civilization’s oldest and largest wine cellars. Continue reading
The leek and apple have nourished people for thousands of years. Both have been cultivated across the world and enriched our mythology and literature with symbolism. Continue reading
Tonight’s sundown marks the start of one of the most confusing holidays to spell – Hanukkah! Or Chanukah. Or Chanukkah. But that’s not all. For the first time since 1888, and not to be repeated for 79,043 years, Hanukkah and Thanksgiving, which is celebrated on the fourth Thursday each November in the United States, occur on the same day. Some verbal wits on social media have dubbed this very rare occurrence as …drum roll…”Hanu-giving.” Others are calling it “Thanksgivukkah.” Whatever the favorite, at least it has 79,043 years to catch on. Continue reading
AntiquityNOW is pleased to announce the launch of our new store, The Bazaar, featuring original designs by our Artist-in-Residence Dan Fenelon.
Fenelon draws his inspiration from ancient art, iconography and symbols, infusing his pieces with an inventive recasting of familiar and unfamiliar images. Tribal and primitive imagery strike a contrapuntal note to his modern interpretations. Whether an aficionado of ancient designs or a confirmed modernist, individuals will find that Fenelon’s perspective has a beguiling appeal. Continue reading
The holiday season is upon us and sweets are everywhere. Whether it’s cookies, cupcakes or candy, everyone enjoys indulging his or her sweet tooth. This season, celebrate the past and stand out from the crowd with a delicious ancient recipe.
Baklava is a popular dish originally made in the former Ottoman Empire that can also be found in Central and Southwest Asia. While you may have enjoyed a slice of this sweet, rich pastry in a local Greek or Turkish restaurant, you probably haven’t tasted baklava made the ancient Greek way. This recipe is a version of baklava called gastrin, or γάστριν in Greek. It contains the mix of ingredients that distinguishes its layered flavor. Continue reading