Chicken eggs laid on Good Friday were once considered particularly powerful. According to popular belief, they could either predict the harvest of the coming year or, eaten raw or cooked, protect against disease. A Philosopher's Egg And this is a Philosopher's Egg. A what? According to E. Cobham Brewer (Dictionary of Phrase and Fable 1894),... Continue Reading →
We’re hoping that by summer traveling will be possible and we are eager to welcome guests again. Therefore we decided to already announce some of our photography and culinary history workshops for this summer, giving you the possibility to make a reservation without payment in advance. Workshop: Street photography for timid people with Manoocher Deghati ... Continue Reading →
In questo libro di cucina biblico riccamente illustrato, l'archeologa e storica culinaria Ursula Janssen presenta 40 ricette dei luoghi e del tempo della Bibbia.Grano, orzo, uva, fichi, melograni, olive e miele sono i "Sette Tipi" biblici alla base della cucina della Terra Santa e dell’intera regione del Mediterraneo. Certo, c'è da interpretare; in fondo, la... Continue Reading →
“Feast of Fools“ denominates the ancient tradition of choosing a king or queen for the day who plays a ceremonial or simply festive role for that day. The person in question is usually chosen by placing a bean or a token into a dish, often a cake. This always takes place in the days around... Continue Reading →
In this richly illustrated cookbook, I present 40 recipes from the places and time of the Bible, offering insight into the prehistoric and early historical mediterranean diet. https://leggi.amazon.it/kp/embed?asin=B08LHML76D&preview=newtab&linkCode=kpe&ref_=cm_sw_r_kb_dp_udOLFb0XP9KAD Wheat, barley, grapes, figs, pomegranates, olives and honey are the biblical "Seven Types" that form the basis of the cuisine not only of the Holy Land but... Continue Reading →
Pasta is commonly associated with Italy, and indeed there are more than 300 types of pasta to be found on its peninsula! Join me on Sunday, June 21, 2020 at 18:00 PM CET (12:00 PM EDT), for fresh handmade pasta making from scratch. We'll prepare cavatelli, a precious recipe from Southern Italy. I will also introduce you... Continue Reading →
Past to Apron is a virtual conference focused on culinary history, taking place on June 27th, 2020. As a conference speaker, I will present a number of dishes from the Middle Ages: their preparation as well as interesting background information concerning the origins or socio-economic implications of the dishes. Each of the recipes represents a... Continue Reading →
My historical cookbook was kindly featured by German STERN Magazine. Click here to view.
Just out: GARUM - the historical cookbook with recipes from the past (Mesopotamia, Ancient Rome, medieval Europe and the Middle East, Renaissance). With many photos by Manoocher Deghati. Available here.
