There is a new and exciting exhibit at the American Museum of Natural History and it will bring you face to face with the king of all dinosaurs, the T. Rex! But, you may be surprised to see feathers sprouting from the leathery hide of the toothy tyrannosaurus. The museum is displaying a brand new, full size model of the T. Rex, complete with feathers. You can read all about it in this article in the New York Times.
And for more information about feathered dinosaurs and the link between our modern day avian friends and those terrifying lizards from the past, check out our very first blog post, What’s That Baby T-Rex Doing in My Birdcage?.
It’s National Baking Month! This is the perfect time of year to enjoy a few of our delicious and ancient baked goods recipes. Red velvet cake and whoopee pies are yummy, but check out the recipes below to indulge in some sweet and educational baking fun!
We love Egyptian recipes! There are so many delicious ancient Egyptian foods, ingredients and dishes to explore and today we’re bringing you one more. Um Ali, also called Om Ali, is a sweet and creamy bread pudding dessert that has become a traditional modern Egyptian dessert. It brings so much joy to the palate, but it has a surprisingly dark history. It was actually created in the 13th century to celebrate the murder of Shajar al-Durr, a sultana. Click here to read the entire sordid affair.
Thankfully, you don’t have to be celebrating something so dark and dismal in order to enjoy this traditional sweet. It can be served cold or warm depending on the season and it’s made with ingredients you most likely have in your kitchen right now. For a fancier and more complex version, visit click here. Enjoy some Um Ali this holiday season!
p.s. Click here for a list of our other Egyptian recipe posts.
- 1 package frozen puff pastry sheets, thawed
- 1/2 cup chopped walnuts
- 1 cup chopped pecans
- 1 cup chopped hazelnuts
- 1 cup raisins
- 1 cup flaked coconut
- 1 1/4 cups white sugar, divided
- 4 cups milk
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F. Butter a 9×13-inch baking dish.
- Place the pastry sheets in the baking dish and place the dish in the oven. Watch it closely. When the top layer turns crunchy and golden, remove it from the oven. Continue until all the sheets are cooked.
- Preheat the oven’s broiler.
- In a bowl, combine walnuts, pecans, hazelnuts, raisins, coconut and 1/4 cup sugar. Break cooked pastry into pieces and stir into nut mixture. Spread mixture evenly in 9×13-inch dish.
- Bring milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat. Pour over nut mixture.
- Beat the heavy cream with the remaining 1/2 cup sugar until stiff peaks form. Spread evenly over nut mixture in dish.
- Place dessert under oven broiler until top is golden brown, about 10 minutes. Serve hot.
Posted in Blog, Bon Appetit Wednesday, Culinary, Culture
Tagged Ancient Egypt, ancient food, ancient history, ancient recipes, AntiquityNOW, Bon Appetit Wednesday, bread pudding, Egyptian dessert, Om Ali, Recipes with a Past, Um Ali, Umm Ali
As news broke this week that Nimrud had been recaptured from ISIS, the world held its breath as the extent of the destruction began to be revealed. So much has been lost and though ISIS is being driven out of many of its strongholds, they continue to systematically destroy cultural heritage.
In this terrifying and heartbreaking time, we wanted to republish a previous blog post that highlights the good that is being done to protect the world’s cultural heritage every day. In the exclusive interview, James Blake Wiener, co-Founder and Communications Director at Ancient History Encyclopedia (AHE), speaks to Global Heritage Fund’s Executive Director Stefaan Poortman about the importance of cultural heritage and what the Global Heritage Fund has done to save the world’s cultural treasures.
AHE is a resource partner for AntiquityNOW’s The Slavery Project (TSP), a series of curricula for high school students looking at the long and inglorious history of slavery. This interview with Global Heritage Fund was published on Ancient History Encyclopedia’s website in August 2015. It is reprinted with permission of both parties.
Click here to read the full post and interview.
Posted in AntiquityNOW Forum, Architecture, Crime, Culture, Public Life, War and Violence
Tagged ancient history, AntiquityNOW, cultural destruction, cultural heritage, Isis, Mosul, Nimrud, temple, ziggurat
Did you know you can submit your work, art, lesson plans, blog posts, research papers and more to AntiquityNOW for publication on our website? We love working with new writers, scholars exploring new topics, students discovering the ancient past or teachers eager to share their resources. Our goal is to foster excitement and curiosity about our shared history and how that history affects our past, present and future. We can only accomplish that goal with your help. Our past unites us and helps us to see that we are all connected. So join us by sharing your talents and passion for the ancient past. Click on Submit Work in our menu and let us know how you celebrate antiquity!
And visit our Today’s Muse, Science Fiction and Teacher-Submitted Curriculum sections to see examples of work already submitted by our viewers.
In this 1904 Halloween greeting card, divination is depicted: the young woman looking into a mirror in a darkened room hopes to catch a glimpse of her future husband.
Halloween falls on a Monday this year, which means you can celebrate all weekend! We’re here to make sure your feasting and frivolity is not only fun and delicious, but also ties you back to your ancient past. Check out the links below to learn more about Halloween’s connections to antiquity and scroll down for some yummy ancient treats to make that will be sure to dazzle your trick or treaters! Continue reading →
Posted in Bon Appetit Wednesday, Culinary, Culture, Recipes With a Past
Tagged ancient candy, ancient Halloween, ancient history, ancient recipes, AntiquityNOW, candy, Halloween, trick-or-treat
It’s that time of year again! Not Halloween, although we’re pretty excited about that too. It’s National Seafood Month!
Check out our post from last year with all of our ancient seafood recipes and information about how seafood has sustained humanity for thousands of years around the globe: Bon Appetit Wednesday! National Seafood Month. Once you’ve satisfied your curiosity, click here for an all new ancient recipe for Roman Seafood Fricassee. Bon Appetit!
Pork is an ancient food with a complicated past. It has nourished numerous cultures for generations and yet, for religious reasons, has been taboo in others. This month we celebrate the succulent meat by looking back on some of our ancient pork recipes below. And then check out this new ancient recipe for Roman Pork Bites (Aliter Ofellas).
Of course, we know that not everyone will want to celebrate this holiday, so for our vegetarian and vegan followers, check out some of these scrumptious ancient recipes.
Do you love Bon Appetit Wednesday? Are you always on the lookout for new and interesting recipes to delight your family and dinner guests? Or do you just love to read about ancient history and how it still impacts our lives today? If you answered yes to any of these questions, you need to check out our free Recipes With a Past e-cookbooks.
We have three books, free to download and packed with all of our fabulous Recipes With a Past. The holidays are coming and it’s not too early to start planning those holiday meals. Also, these books make great gifts!
Check out the books below.
Click on a book cover to view the pdf.
It’s National Beer Lover’s Day! Did you know we’ve been enjoying this beverage since ancient times? The ancient Egyptians enjoyed a good beer, the ancient Sumerians knew how to chill out with a cold one, even the Chinese enjoyed a version of this libation. So, on this most festive of days, we’re bringing you a story about a 5,000 year old Chinese beer as well as some of our best beer-related blog posts and recipes. Cheers!
Posted in Bon Appetit Wednesday, Culinary, Culture, Recipes With a Past
Tagged ancient beer, ancient food, ancient history, ancient recipes, AntiquityNOW, Bon Appetit Wednesday, Chinese beer, Sumerian beer