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Spices in Mesopotamian Food

In this talk, Patricia Jurado Gonzalez, Gojko Barjamovic and Pia Sörensen from Harvard University will introduce the history and science of the recipes, as well as their team’s efforts interpreting and reproducing them.

Published onSep 24, 2020
Spices in Mesopotamian Food

The world’s oldest culinary recipes exist in the form of clay tablets from ancient Babylonia dating to the 18th century BCE. In this talk, Patricia Jurado Gonzalez, Gojko Barjamovic and Pia Sörensen from Harvard University will introduce the history and science of the recipes, as well as their team’s efforts interpreting and reproducing them. Their work follows an experimental approach and draws on expertise from their team’s collective backgrounds in assyriology, the life sciences, and culinary practice and history. Join us for this deep dive into culinary history — you may even come away knowing how to cook a 4,000 year old recipe!

The team that conducted this research includes:

  • Patricia Jurado Gonzalez (Research Scholar, Harvard University),

  • Gojko Barjamovic (Senior Lecturer on Assyriology, Harvard University),

  • Pia Sörensen (Senior Preceptor in Chemical Engineering and Applied Materials, SEAS, Harvard University),

  • Chelsea Alene Graham (Digital Imaging Specialist at the Institute for the Preservation of Cultural Heritage, Yale University),

  • Agnete Wisti Lassen (Associate Curator of the Yale Babylonian Collection, Yale University),

  • Nawal Nasrallah (Culinary historian, author, chef)

Spices in Mesopotamian Food | Fermentology mini-seminars
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