I found this blog posting on Julie Powell's blog. Julie Powell is the Julie from the movie, Julie and Julia, the namesake of this very blog. In it, she discusses the challenges of cooking with the ancients.
I thought this article was incredibly fascinating. I had no idea that there was a difference between lamb and mutton. Additionally, I wholeheartedly agree with her that we should take advantage of technological improvements as they are available, such as refrigeration, and food processors and blenders, instead of mortar and pestle.
Do we need to lay out some ground rules for our cooking, like she suggests? Reader, if you'd like to comment on her questions she raises in the last paragraph, I invite you to do so in the comments section.
The Trouble With Blood
|by Julie Powell|
|The author with a plate of turkey tamales she prepared following a recipe based on ancient Maya cooking techniques (Photo by Richard Bowditch) [LARGER IMAGE]|
Winner Magazine Feature Writing with Recipes
2005 James Beard Foundation Journalism Awards
Or what about the nameless cooks who scribbled down their tips in cuneiform in seventeenth-century B.C. Mesopotamia? Millennia before "tall food" became all the rage in today's chic bistros, chefs in the cradle of civilization were, if the clues they left on clay tablets are to be believed, dismembering tiny game birds, roasting the legs, and braising the bodies before carefully reassembling them atop a round of flatbread and garnishing them with watercress.
|The author and her guests dig into an ancient smorgasbord.|
|(Photos by Richard Bowditch) Click to view larger versions.|