Tag Archives: ancient history
Happy Mother’s Day!
Posted in Blog, Holidays, Public Life
Tagged ancient history, AntiquityNOW, Mother's Day, Pre-Columbian
Bon Appetit Wednesday! Um Ali
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.
Throwback Thursday! Rescuing Our Cultural Legacies
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.
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
Bon Appetit Wednesday! Happy Halloween!
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
Bon Appetit Wednesday! Roman Seafood Fricassee for National Seafood Month
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!
Bon Appetit Wednesday! National Pork Month
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.
Bon Appetit Wednesday! Figs Part 1: Pork and Fruit Ragout
Bon Appetit Wednesday! Pork Dumplings for the Year of the Horse
Bon Appetit Wednesday! Slow-Cooked, Mustard-Crusted Pork Loin
Bon Appetit Wednesday! Have You Seen Our Free E-Cookbooks?
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.
Bon Appetit Wednesday! National Beer Lover’s Day
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!
Bon Appetit Wednesday! Ancient Hurricane Party
It may seem crazy to most people, but when true Floridians see a tropical storm or hurricane coming, they break out the chips and dip and throw a Hurricane Party! Of course, you don’t have to live in Florida to throw a good old fashioned Hurricane Party and we’re going to help you put an ancient spin on it. First, read our post about ancient storms and then check out the Recipes With a Past below to create your first Hurricane Party With a Past!
Bon Appetit Wednesday! Imperial Roman Honey-Spiced Wine
Bon Appetit Wednesday! Ancient Bitters, Modern Cocktails
Bon Appetit Wednesday! Savory Strawberry Soup
Bon Appetit Wednesday! Watermelon and Feta Salad: Celebrate an Ancient Summer Fruit
Bon Appetit Wednesday! Babka à la Française
Bon Appetit Wednesday! Globuli, Ancient Fried Cheese Curds
Bon Appetit Wednesday! Popping Up Some Ancient Amaranth
Bon Appetit Wednesday! Almond Brittle with the Ancient Anise
Bon Appetit Wednesday! Dulcia Domestica, Ancient Date Candies
Bon Appetit Wednesday! National Peach Month
Not that we needed a reason to celebrate the sweet, juicy peach, but August is National Peach Month! This fuzzy little fruit has a deliciously ancient history and can be enjoyed solo or in numerous recipes, both savory and sweet. Click on the link below to learn all about the peach and a recipe for Peach Almond Cake. Or click here for an ancient recipe for yummy Filled Peaches!
Bon Appetit Wednesday! Peach Almond Cake