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Professor Cooks 3770-Year-Old Mesopotamian Dishes Using Recipes Written On A Tablet
The recent lockdown has surely sparked an inner chef in most of us. With endless egg and flour hoards, weve seen people baking and trying out some pretty questionable recipes with little to no success.
Meanwhile, Bill Sutherland was also busy in the kitchen, but with a different kind of project in mind. The professor of conservation biology at the University of Cambridge rolled up his sleeves and cooked up some very intricate meals as carved on an ancient Mesopotamian tablet. You see, its not just some avocado toast. Apparently, these 3770-year-old dishes like lamb stew and elamite broth are the oldest recipes existing.
In a viral Twitter thread, Bill showed us what to expect from such ancient delicacies and for those who worry about the well-being of his stomach, let me tell you Bill says its the best Mesopotamian meal I have eaten.”
Bored Panda reached out to Professor Bill Sutherland to find out more about his Mesopotamian cooking experience.
Bill heard about the recipes from Dr. Moudhy Al-Rashid, whos a real expert on Mesopotamian culture. He bought the book about the Yale Collection and thought “it would be fun to try and cook them.
This was about an hour of planning and a couple of hours cooking, said Bill. But in no way did he expect so many to take interest in his peculiar Twitter thread. Currently, 3.7 million people have seen this, the professor said in disbelief.
Bill also said the instructions were astonishingly terse and perplexing. Thats why he sometimes had to make guesses, like I didnt fry the onion and garlic that was sprinkled on top as it wasnt in the recipe. He also added the sourdough breadcrumbs and then baked it so it was like a crumble, but perhaps I should have used it as a sauce thickener.
Having said that, the recipes were surprisingly easy to cook. You probably wouldnt consider them odd if served to you. The professor said they all had lots of leek, onions, garlic, and coriander, which he enjoyed.
Bills favorite one was a lamb stew with barley cakes made by his daughter Tessa. I sprinkled a couple of cakes in and they made a lovely thick stew. I mean, whod ever need a restaurant when you’ve got these?