What our ancestors ate?

Menu of our ancestors – it’s no secret thanks to the scientists and archaeologists who have made an objective picture of ancient people’s lives. How did the food and ingredients that we eat today look like when it first came to our tables in original form? And some of them have been forgotten or transformed into a modern twist?

Honey

Through the efforts of the bees and the nectar appeared long before any slightest cooking. Along with the gathering of mushrooms and berries, the ancient people also found a bee-hive and took out the sweet nectar.

Meat on a stick

The kebab produced from the meat of wild boar was right after the appearance of fire. Roasting also used hot stones or just the tray to open fire on a stick to avoid burns. Along with meat, the ancients used mushrooms or seafood and ate roasted meat with honey.

Meat pudding

Since the dough for the ancient people was not yet available, the meat was wrapped in a sheep’s stomach or the bull’s cecum. The core was filled with fat, blended with light and other offal, and then the dish was cooked on the fire.

Soup of Makko

Makko – a Roman dish, which was prepared from the crushed beans. It appeared on the island of Sicily and then spread throughout the Roman Empire. Beans cooked with an arbitrary number of herbs and spices. To the mixture was added olive oil and used as a soup. The remnants were merged to harden and then served as a snack.

Dried fish

If the meat is eaten mostly by the nobility members, ordinary people eat bread, vegetables, and fish. Because of the product’s impurity, it was disdained by people of the highest rank. Still, ordinary people just rubbed it with salt and dried in the sun and economically and comfortably.

Tamale

This is a traditional Mesoamerican dish. People started to cook it in the year 8000 BC. The ancient Maya made cakes of cornflour, which wrapped stuffing – fish, beans, eggs, etc. The Aztecs also had a “dessert” tamale, which was filled with fruit or honey. The cake itself was wrapped in corn leaves and cooked. Tamales were used as sacrifices to the various gods.

Nettle pudding

This dish is known from the Neolithic period. To make it, people required pottery. The nettles were added to wheat flour, the leaves of sorrel, dandelion, and green onions. It turned out quite hearty but light with a fatty vitamin composition.

Stew

The principal prepared neanderthal stew is cooked now: at first, they designed the foods that were cooked for a long time and gradually added those that were cooked quickly. Part of the stew was simple: meat, potatoes, mushrooms, onions, seasonings, cranberry, and all available.

Tarida

This Arabian soup people began to cook in the time of Muhammad. It consisted of braised meat with broth and bread crumbs. In traditional Tarida, bread was crumbled by hand. Muhammad compared this dish with his beloved wife Aisha, saying that Tarida also outperforms all the other words as Aisha surpasses all other women. Today it is a popular dish among the Arab peoples, but it is cooked differently.

Merci

The most ancient recipe is considered to be the mers (mersu). To date, his analogy exists in Iran – a cake of dates and nuts with the addition of figs, apples, cheese, and wine.

Sweetbread of hazelnuts

They took the flour, nuts, and honey for its preparation, mixed it in specific proportions, and made a dough crown on the open air for an hour. Then growing dough cooked on hot stones in unique pots with a lid to make the consecrated bread of form and sense of the sacred.

Porridge from millet with milk

In the 5th Millennium BC in Northern China, people cooked millet, gradually adding milk and cream. The southern Chinese tribes did everything the same but based on Fig.

“Black soup.”

The Spartans and soldiers prepared this dish in the army in ancient Greece. It was eaten to maintain strength and consisted of soup with pig’s blood, vinegar, and boiled pork. Specific soup recipe has not survived, but the soups based on animals’ blood still exist around the world.

Cantal Cheese

This is one of the oldest cheeses in France’s history – it was first produced in the Gauls’ times. Cantal cheese has gained particular prominence during the reign in France of Louis XIV, and its recipe remains the same, although, at present, it is less salty.

Moretum

Roman moretum was a dish of cheese, which farmers spread on slices of bread. A word was cooked using garlic, herbs, and oils. There has also been a popular recipe with pine nuts – something similar to modern pesto.

Shrikhand

This dessert was prepared from fermented milk in ancient Western India. Travelers and shepherds hung in rag bag curd or yogurt, letting it drain overnight. Then to the resulting mass were added various ingredients, including sugar, spices, and nuts.