Unleavened breads with toppings are characteristic of many cultures. Citizens of ancient Greece produced a flatbread called plakountos that was enlivened with herbs, onion, cheese, and garlic.
Persian soldiers baked flatbreads with cheese and dates on top of their battle shields. A precursor of pizza was probably focaccia, a Roman unleavened bread known as panis focacius, to which toppings were added.
Cultural Perspectives
Artículos destacados
A Bag of Visual Tricks
This authentic stew of tender lamb with herbs and wine can also be prepared with chicken, beef, or pork and conjures up delights of the Roman countryside! For a modern variation, add carrots, potatoes, or vegetables of choice.
Birds of Ancient Egypt
Here is a modern adaption of an ancient recipe for chicken that is still in use today.
One Thousand and One Persian Nights
This Persian recipe is a wonderful version of our familiar omelet, perfect for lunch. Create your own variation with tomatoes, black olives, capers, additional fresh herbs, or extra nestled sunny side up eggs!
Beowulf: A Complex and Tormented Hero
These preparations for sugar-cured salmon and sweet mustard are holiday fare in true Viking spirit!
Saturnalia and Holiday Dishes for Small Gatherings
Here is a lovely (non-vegan) vegetarian dish of tender stuffed pasta shells by Anna Stockwell that is sure to set a joyous holiday mood!
Chaucer’s Yuletide Kitchen
Here for your holiday revelry is a 15th century Chaucerian recipe worthy of the Bard’s own table, redolent with herbs from an English garden and spice of the Orient.
Green Spaces
Recipes for apple pie or “torta” date back to the Registrum Coquine, a beautiful cookbook written at the beginning of the 15th century by the German cook, Johannes Bockenheim, who worked at the court of Pope Martin V. There are countless modern versions of this universal favorite, including this award-winning apple crumb!
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