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WELCOME TO THE ASOR BLOGThe American Schools of Oriental Research (ASOR) is the preeminent society for individuals interested in the archaeology of the eastern Mediterranean and the Biblical Lands. This blog is intended to facilitate ASOR’s mission “to initiate, encourage and support research into, and public understanding of, the cultures and history of the Near East from the earliest times.”
Eating Archaeology
By: Inda Omerefendic, ASOR Publications and Fulfillment Manager
On Monday night after work, I headed over to Boston University’s Archaeology Department for “Eating Archaeology,” a night filled with food, drinks, and a competition where one team’s dish was to be declared the winner.
The event was free and open to the public and invited us to “unearth ancient recipes.” Their Facebook event page reads, “’Eating Archaeology’ will bring together the tangible experience of gastronomy and the erudite pursuit of archaeology. Boston University archaeologists and professionals in the fields of culinary arts and food history have spent months researching with the goal of recreating ancient recipes. This event, open to all, is the culmination of this work and will feature a competition for best dish and display, which will be judged by the public.”
The menu for the evening included dishes from Bronze Age Greece, Bronze Age China, Precolonial Aztec Mexico, and a 19th century Boston brothel. Who’s hungry?
When I walked into the event area, I was immediately met by the Bronze Age Greece table that had colorful posters, a kylix (ancient Greek wine glass) on display, and the Mycenaean lamb stew being ladled into bowls. Yes, please.
Botanical evidence, animal bones, and evidence from the Linear B Tablets provided the team with a glimpse into the types of foods eaten by the Late Bronze Age Greeks. Ingredients in tonight’s dish included lamb shank, fennel, chickpeas, garlic, wine, and more (listed in the image below).
While there are no actual recipes left behind by the Mycenaeans, an idea of their diet can be derived by combining information from inventories, gifts, taxes, and residues in pots (a similar method described by Dr. Tate Paulette when he talked about the process of recreating Mesopotamian Beer at ASOR’s first Archaeology on Tap).
The next table over took me through the sweets and tea from a mid-19th century Boston brothel. Thankfully, the team at this station upgraded the quality of the “jelly cake” resulting in a soft, two layered cake with peach marmalade in the middle.
They had a more traditional version of the cake on display and available for any intrepid attendee to try, which was much harder and drier. I’ll stick to the softer, more decadent version, thanks. To continue with the sweet tooth cravings, they prepared a bowl of sugar coated grapes and cherries, which couldn’t help but be addictive. All this paired well with a cup of tea. Peach pits, cherry pits, and grape seeds left behind in archaeological sites provided proof of their popularity in this mid-19th century Boston brothel.
Next, I found myself in a buffet style line to sample the Precolonial Aztec items, starting with tamales with either spicy wild boar or with black beans, then on to the dessert alegria(aka “happiness,” which I can confirm brought happiness to my weary, post Monday self) and a spicy hot chocolate, made with chocolate from Taza, a local Boston company.
Some attendees referred to the alegria as the Aztec “rice crispy treat;” a soft, but crunchy dessert made from toasted amaranth, pumpkin seeds, and sweetened with honey. Quite possibly my favorite item that evening.
The final stop of the ancient culinary tour was Bronze Age China. This team included Holly Harper who recently received the 2016 James Beard Culinary Mentor Fellowship. The Bronze Age China station provided a bowl filled with veggies, crispy pork skin, millet, roasted garlic, as well as an assortment of toppings that fit the traditional menu (from soy sauce, green onions, and more).
The China team also worked with potter Jeremy Ogusky to make a traditional Zhou Li pot, photos of which can be found on the Facebook event page.
In addition to the culinary offerings, there were also artifacts on display, including some food related items like a Vaphio Cup from Bronze Age Greece and a Post-Colonial Inca “Quero” Chicha (corn beer) cup.
The guests sampled (and resampled) in order to come up with a decision on which ancient cuisine got their vote. To continue with the theme, ballots were placed in a “champagne bucket” from Cuello (a Maya archaeological site in Belize).
After results were tallied, we ended up with a tie, but a final straggler came over to place their final vote and helped establish a lead for one team. The winner? Bronze Age China! The second place went to Precolonial Aztec. All four teams did a spectacular job with cooking and presentation that kept everyone talking throughout the end of the event.
Illaria Patania concluded with a round of thanks to those who contributed to the event. Her final message for the group was that she hoped “Eating Archaeology” showed that archaeology isn’t just something to be viewed from behind glass, but something that can be experienced and tasted. A beautiful message to wrap up a lovely evening as I stuffed a final heaping of alegria into my mouth and wandered over in search of more sugar crusted grapes.
Make sure to check out the Facebook event page for more photos of the cooking processes for each table, and follow BU Archaeology on Twitter to be first to know about future events.
Inda Omerefendic is ASOR’s Publications and Fulfillment Manager. ASOR offers a number of established journals through our memberships and subscriptions, all of which have an issue coming out soon. Click here to learn more about BASOR, JCS, and NEA. You can also follow ASOR on Twitter @ASOResearch.
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