100 ancient recipies

ANCIENT MEALS · 004 / 100 Elamite-labelled dish in an Old Babylonian text · Elam and southern Mesopotamia, modern Iran and Iraq · Approximately 1750–1700 BCE Evidence: historically informed adaptation. The historical evidence and modern cooking choices are distinguished below. Jump to recipe A flavour with a place-name A recipe can carry a geographical label even when it has travelled far from home. One Old Babylonian instruction is called Elamite broth, pointing toward Elam in what is now southwestern Iran. The CDLI discussion of the cooking tablet singles out dill in this preparation. That detail gives the dish a different aromatic emphasis from the leek and coriander combinations found elsewhere in the collection. Generated illustration of the modern recipe adaptation; its appearance is not archaeological evidence. The surviving recipe is also a useful reminder that an ancient source can be less comfortable than an attractive food photograph. The scholarly translation and commenta...