The Oldest Recipe in History – Hammurabi’s Kanasu Stew
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Subtitles: Jose Mendoza | IG @worldagainstjose
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Map By Attar-Aram syria – File:Near_East_topographic_map-blank.svg, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=37505948
Stele of Hammurabi – By Mbzt – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=16931676
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21 Comments
Join the Tasting History Paris trip this November – https://journeygoal.wetravel.com/trips/tasting-history-paris-the-seine-journey-goal-2373060463#about-your-trip
Are you one of those who still plays Civ IV on the reg?
Kanasu is a staple grain, the plant of which died out after the specialised bee that pollinated it went extinct.
My source is that I made it the f*** up.
3500+ years old stew? Will it not go bad after so long?
Good accompaniment to the miracle alinger's Bronze single
Not to contradict the chef in his own kitchen but Latin and German share a common ancestor and are related languages. Both are Aryan/indo-european languages. You can find cognates it English and Persian in fact. Love you booboo 😘
You should've made a broth with the lamb bones first!
If it's like Sumerian cuisine, it might be that they used whole, de-hulled barley. You simmer it in the broth with the fat, and the soluble fiber from the barley forms an emulsion with the fat, turning the broth silky and golden. It's the reason we use barley in stews, and why the greeks "sprinkled barley" flour on their meat.
Radishes are good in stews as a topping.. 😊
"prepare water" to me sounds like bringing it to a boil. Like "prepare water for cooking"
Glad to hear you have a second cookbook coming out!!
Some ancient recipes are just reminders or suggestions. Leaves lots to the imagination!
ancient recipes read like a technical challenge from the great british baking show except the judges don't know what they're looking for either
I feel like the isle and island example is not really fitting as both origins are from the same language family (romano-germanic group of indo-european)
After watching so many Tasting History videos back to back, I’m getting a feeling that I should buy ghee.
Haveyou any idea of other countries hich are way older lol
I'd like to see the concept of "bearing false witness gets the punishment sought for the alleged perpetrator" brought back. Would really curb a lot of the court drama we see these days. As well as the stew.
I think it's so fantastic that even thousands of years ago, humans were using seasonings and various ingredients to make food that was enjoyable. Not just sustinence, but an experience.
I wish there was a Tasting History restaurant that I could try some of the dishes.
You can’t go wrong with with a stew❤🇨🇦
I'm from Turkey, my mom's from the very east. And this dish is still very common (maybe bit updated with additions of red pepper and black pepper.) the herb that's pulled off the ground is widely carrot and also people use leaks a LOT. I don't know if there was any back then but the herb we use commonly is parsley finely chopped and mint is widely used at the east in Kurdish cousin. Thees days our common meat dishes either are VERY watery like a soup, or very thick almost dry. I haven't seen anyone other then people who use modern western recipees go for the French creamy soucey meat dishes. It's either watery or little wet, more oily. And from all i'v seen, people especially old ones cook their meat A LOT. It's very common to eat your meat dishes over cooked and dry.
The meaning of the word "Samidu" is not a hypothesis, but a word that has been passed down through all Semitic languages and is still used today. There is no doubt about this in the field of etymology. The Arabic word samīd سميد or samiḏ سميذ means "finely ground flour or semolina". This word is borrowed from the Aramaic-Syriac word samīdā סמידא, meaning "flour." The Aramaic-Syriac word is borrowed from the Akkadian word samīdu, which has the same meaning. This word is derived from the Akkadian verb samādu, meaning "to grind."