Cooking Ancient Recipes	October 19, 2004
Photographs by Richard Bowditch

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!

	Mesopotamian Menu Quail on Barley Flatbreads Turnips Stewed in Blood Barley Porridge
Mongolian Menu Fish Cakes Meat & Vegetable Broth Eggplant Manta Lamb Liquor
	Maya Menu Turkey Tamales Tomato & Chile Salsa Pumpkin Soup Hot Chocolate Tropical Fruit Compote

These recipes have not been independently tested by a professional test kitchen. Cook at your own risk!

	Visit the bulletin board to post comments or questions!
	Click here for recipes from ancient Rome.

© 2004 by the Archaeological Institute of America archive.archaeology.org/online/features/food/