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From Eggs to Apples Episode V - The Aztecs [Spiral Seashell Tamales and Frog Stew with Green Chilies

From Eggs to Apples Episode III: Ancient Greece (Cheesy Mackerel with Roasted Barley Flour Dough)

The 4th-century BC Greek writer Archestratus is sometimes considered the first food critic. In his work Hedypatheia (The Life of Luxury), he expresses many strong culinary opinions, including his belief that good fish is ruined by the melted cheese topping popular in some Greek cities. In this episode, we investigate the truth of Archestratus's claims..... Maza (Roasted Barley Flour Dough) 1 ¼ cups barley flour ¾ cups water 2 tablespoons olive oil 1 teaspoon salt Heat a skillet or pan over...

From Eggs to Apples Episode III - Ancient Greece [Cheesy Mackerel with Roasted Barley Flour Dough]

From Eggs to Apples Episode V: The Aztecs (Spiral Seashell Tamales and Frog Stew with Green Chilies)

In our final episode of From Eggs to Apples, we diverge from the ancient world to 16th-century Mexico and the empire of the Aztecs. The Aztecs had a highly advanced and varied cuisine that made use of creative and unusual ingredients, including an animal some still regard as a delicacy, though others today might disagree. Yes. We made frog meat (spoiler alert: it's delicious). Thanks so much for watching From Eggs to Apples! We hope this series has brought you a new perspective on the creati...

From Eggs to Apples Episode I - Mesopotamia [Assyrian and Babylonian-style Beef Stew]

From Eggs to Apples Episode I: Mesopotamia (Assyrian and Babylonian-style Beef Stew)

Welcome to From Eggs to Apples: investigating the food culture and nutrition of the ancient world! In our first episode, we start with the Yale Babylonian Tablets, the first-ever written recipes, produced around 1600 BCE in ancient Mesopotamia. In this video, we'll make two versions of a beef stew from the tablets: one from Mesopotamia's north (Assyria) and one from the south (Babylonia). Babylonian-Style Beef Stew: ½ lb beef (bottom round or chuck), cut into small cubes 1 large turnip, pee...

From Eggs to Apples Episode II: Ancient Egypt (Egyptian Beer and Tiger Nut Horchata)

In our second episode, we explore two beverages of Ancient Egypt: a porridge-based barley beer that was the Egyptian dietary staple, and the refreshing ancestor of modern horchata, made with a surprising ingredient. Egyptian Porridge Beer 1/2 cup red wheatberries 1 cup barley 3 cups water, plus more to cook barley Pomegranate juice (optional) Soak wheat berries in a bowl of water overnight. Drain and transfer to a glass jar or container. Cover the jar with a light cloth, such as cheeseclot...