The tail of a parrotfish. Dan Perez

The Archaeologists and Chefs Recreating the World's Oldest Recipes

In Byzantine times, parrotfish was considered was considered a great delicacy from Constantinople to the Negev. Scholars and chefs are trying to learn why

Archaeologist Dr. Yitzchak Jaffe conducts research on millet gruel. To be more precise, he studies the vessels in which the gruel was cooked in China 3,000 years ago. “This period in Chinese history parallels...

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