A publication of the Archaeological Institute of America
In our November/December issue, Julie Powell takes on the challenge of ancient cooking in "The Trouble With Blood." Here we give you this modern chef's adaptations of the Maya, Mongolian, and Mesopotamian recipes for the food she prepared.
Visit the bulletin board to post a comment or ask Julie a question!
Quail on Barley Flatbreads
Turnips Stewed in Blood
Meat & Vegetable Broth
Tomato & Chile Salsa
Tropical Fruit Compote
These recipes have not been independently tested by a professional test kitchen. Cook at your own risk!