The Oldest Recipes?
The French magazine Science Illustree reports that after ten years of work, a team of researchers from Yale University has deciphered what appear to be some of the world’s oldest recipes. The recipes are part of a cuneiform text that was inscribed on several clay tablets discovered at the site of the ancient city of Babylon. The tablets include menus and 25 recipes for dishes that were apparently reserved for feasts and special occasions. Although the daily diet was rather simple fare, the recipes reveal that the culinary tastes of the ancient Babylonians at times included all sorts of meats and seasonings and contained such delicacies as lamb seasoned with garlic and onion, served with fat, curdled milk, and blood.
Meals to Stimulate the Appetite
A good cook can make the simplest of meals a delightful experience, for she knows that color, form, flavor and arrangement of the food can have a powerful influence on the eater. So, she gives attention to such items as herbs, spices and garnishes. A little extra thought and a few more minutes in preparing an attractive meal can make the difference.
The color factor in the finished meal can have a great deal of influence. A dish of meat that is a drab brown can be livened up with tomatoes, beets, carrots or broccoli. Radishes will add a flash of color to the salad. The attractive appearance of the food stimulates the taste buds and renders the meal more enjoyable.
Spices and flavorings, used moderately, can enhance the enjoyment of the meals and add to the variety of your dishes. And speaking of variety, it is good to try out new recipes from time to time. Take the potato, for instance. It has been said that there are more than 1,500 ways to serve this common commodity. Perhaps many housewives have used no more than half a dozen of these. So there is a big field of adventure here.
Skillful use of leftovers is another way to achieve economy without sacrificing taste appeal. With imagination and skill, very popular dishes can be prepared. For example, leftover meat can be chopped quite small and cooked with rice, spiced or seasoned to just the right degree. Leftover mashed potatoes can be pan fried the next day.