Ancient Recipes for Modern Kitchens

MODERN KITCHENS · 040 / 100 Greek fish writing and literary food traditions · Greek-speaking Mediterranean · Classical through Roman-era Greek food references, approximately 500 BCE–250 CE Evidence: historically informed adaptation. The historical evidence and modern cooking choices are distinguished below. Jump to recipe Fish varieties and how to treat them occupy long stretches of ancient food writing. Athenaeus’s Book VII names mackerel and preserves Archestratus’s preference for restrained treatment of tender, fatty fish. The advice is broader than one measured recipe and does not specifically prescribe our oregano-coated mackerel. Generated illustration of this modern adaptation; not historical evidence. The herb and seasoning references in Book II give another part of the Greek culinary setting. The material includes older classical voices preserved around 200 CE. Our fillets, electric oven and supermarket oregano belong to a modern method, rather than a claim to have recovere...