Tag Archives: Recipes with a Past

Bon Appetit Wednesday! Flan

FlanHave you ever slid your spoon into a smooth, creamy serving of flan and wondered, “What genius came up with this heavenly creation?” Well, we can’t give you a name, but we can give you the ancient history behind the delectable concoction we call flan.

As with so many of our modern recipes, flan has its origins in Rome. Those crafty Romans developed flan originally as a savory dish, but quickly decided to expand its use. And while they did create a sweet honey-flavored flan, they also indulged in the less appetizing eel flan with pepper.[1] Continue reading

Bon Appetit Wednesday! Cabbage Soup for National Cabbage Day

cabbageDid you know that today is National Cabbage Day? With its long and rich history, this leafy vegetable certainly deserves its own holiday. So today we’re bringing you a recipe for a cabbage soup that will keep you warm through the end of winter. As well, we’ll explore the healing properties of this ancient and ubiquitous food.

Cabbage is believed to have originated in the eastern Mediterranean and Asia Minor, but it is unclear as to how it made its way into Europe. One clue is in its name. It is a member of the Brassica family, which includes other veggies such as broccoli, cauliflower and kale. The Latin “Brassica” was influenced by the Celtic word “bresic,” which means cabbage. It is for this reason some say the Celts were responsible for bringing cabbage to prominence as a food. The Celts began invading the Mediterranean around 600 BC, so it is probable that they picked cabbage up on their journeys and brought it with them throughout Europe.[1] The other theory is that the Romans introduced cabbage to Europe. Continue reading

Don’t Miss Our Latest Recipes With a Past E-Cookbook!

Recipe Ebook 2015 coverAre you having a difficult time deciding what to cook for the historian in your life? Do you have a dinner party coming up and you don’t know how to wow your guests? Do you want to spice up meal times at your house? AntiquityNOW to the rescue! Download our latest free e-cookbook, Recipes With a Past 2015, and you’ll have recipes for everything from soup to nuts. And you won’t just be serving up delicious and unique dishes, you’ll also be helping to preserve cultural heritage by passing on the history behind these ancient foods.

2015 Recipes With a Past

Recipe Ebook 2015 coverThe wait is over! We’re thrilled to announce the launch of our 2015 Recipes With a Past e-cookbook, a compendium of dishes derived from our weekly Bon Appetit Wednesday! blog posts. This year’s book contains recipes from all over the world. With 22 gluten free and 13 vegan recipes for everything from appetizers to drinks and desserts, it’s easy to plan a historic international feast.

Recipes With a Past commemorates innovators of the past who have left their own culinary legacies for today’s tables.  These recipes reflect the great bounty of this earth and remind us to cherish and preserve our cultural heritage, in all its forms. Continue reading

Bon Appetit Wednesday! Celebrate National Coffee Day

Türk_Kahvesi_-_Bakir_CezveYesterday was National Coffee Day in the United States, but we’re hardly the originators of good coffee. So we’re bringing you a recipe for the perfect ancient Turkish coffee, a drink that is not only delicious and full of energy, but according to recent studies, is also a healthy addition to your day. Greek researchers have discovered that “consumption of a boiled type of coffee is associated with improved endothelial function,” or cardiovascular health.[1] Continue reading

Bon Appetit Wednesday! The Incredible Edible Egg (in Pine Nut Sauce à la Ancient Rome)

poached eggsThe Romans had a saying, “ab ovo usque ad malum,” which translates “from eggs to apples” and is closely related to our modern saying, “from soup to nuts.” Basically, it means “from beginning to end.” One thing is certain—the Romans knew their way around an egg.  Today, we’re bringing you an ancient Roman egg recipe that is the perfect beginning to any meal or any day. Eggs in Pine Nut Sauce can be used as an appetizer or served for breakfast if you’re craving something different from the typical eggs and bacon. Continue reading

Bon Appetit Wednesday! Recipes for Winter in the Southern Hemisphere

winter magicIn the southern hemisphere, the cold days of winter are slowly giving way to warmer weather. Soon sweaters and scarves will be replaced by bathing suits and sunglasses, but for now, let’s indulge in a few cozy, warming culinary treats. Gather your friends and family, curl up by a warm fire and enjoy these ancient recipes. Continue reading

Bon Appetit Wednesday! Recipes for Summer in the Northern Hemisphere

Dandelion_sunIn the northern hemisphere, summer is quickly coming to an end and we’re all clinging to these last lazy days. Soon all the picnics and barbecues and summer repasts will be just memories. But let’s dally, culinary wise. Here’s a list of ancient recipes for the modern palate that will help you celebrate the warmth and sunshine just a little bit longer. Continue reading

Bon Appetit Wednesday! Native American Wojapi

WojapiWojapi is a traditional Native American dish that has been enjoyed for centuries. We give you fair warning that once you’ve had your first taste of wojapi, you won’t be able to put down the spoon.

Wojapi has been made by Native American tribes for centuries, with each generation passing the recipe down through the family. It is created with a combination of wild berries that can be found growing on the Great Plains, corn flour and honey. One of the favored berries for the recipe is the chokecherry. Used extensively by the North American Native tribes, the chokeberries were ground up, including the stones, and used in soups, stews, pemmican and even with salmon or salmon eggs.[1] (Speaking of pemmican, check out our blog post and recipe for this ancient dried meat jerky.) The bark and even the roots of the chokecherry trees were used in medicines to treat a host of illnesses.[2] Continue reading

Happy 2015! Here Are Your Free Gifts From AntiquityNOW!

We hope your holidays were joyous and accompanied by good cheer, good company and good food. We wanted to make sure that in the midst of all the holiday celebration you received your free gifts from AntiquityNOW. Just click on the links below.

2014 Recipes With a PastRecipes 2104 Ebook FINAL

Enjoy our e-cookbook with delectable recipes from our Bon Appetit Wednesday! blog posts. Each recipe includes a brief explanation of the food’s ancient origins—with many surprises sure to tickle the imagination along with the palate.

Education Topic Matrix

BlankMap-World darkNew this year! AntiquityNOW has a variety of free content to supplement the classroom curricula, all organized by region/era and including fun facts, educational projects, videos, lessons and more showing how ancient lives continue to influence us today.  Who knew the first computer was built more than 2,000 years ago in Greece? That bubble gum was discovered from 3,000 BCE in Finland? Or that the ballgame was created in Mesopotamia in 1400 BCE? We knew because at AntiquityNOW we love to make those eye-popping, jaw-dropping connections. As we like to say, “The past is not as distant as you may think.” Like what you see?  Let us showcase your best ideas revealing how past and modern times intersect. Please go to “Submit Work.”

Bookmarks

Bookmark single image high resWe’ve added more bookmarks, including for the two projects above, to download for you archaeologists, teachers, students, cultural preservationists, puzzle aficionados, Trivial Pursuit enthusiasts and historical gadflies everywhere.

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Join us in cherishing and preserving our global heritage. Contact us at info@antiquitynow.org to learn how. Let’s make 2015 a year to remember.

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