Posts tagged ‘Silk Road’

September 11, 2011

A trail from the past

Licorice sticks

I think Italians inevitably have a strongly felt relationship with the past. We see traces of it everywhere. Our particularly grand past left  not only works of arts: it is quite common to walk on carriage tracks on a stone paved Roman highway, or that the basis of our modern water system actually follows a Roman aqueduct. These traces don’t have much to do with the hours of history at school, although an illuminated teacher may bring you to see otherwise. When I was a child I loved reading about the past, about archeology and lost civilizations; what I hated were the hours of memorizing dates and  names of kings and generals and battles. I just could not see what a devastating impact those now boring and sterile events had had on the daily lives of those who lived at that time, how they had changed their world, as well as, in the end, shaped mine.

Now I am a little wiser  but not much more learned, unfortunately. At least, I do recognize the vital role of kings and battles, and anyway this is often all we know. Normal people, people like us, just don’t leave a trail that will be visible after more than a few generations.  Do you have an idea of many generations it is, 5000 years? I certainly don’t. I can’t imagine such a remote past, beyond the few facts historians are able to tell us.

And yet. Laura Kelley, the talented author and learned scholar behind The Silk Road Gourmet, is challenging everyone to get in touch quite intimately with possibly one of the first civilizations in history, the one on chapter 1 of book 1 of a history manual: the Mesopotamians. She has selected a number of recipes of Mesopotamian origin, adding new interpretations to the difficult and controversial translations. Of course the recipes are sketchy at best – but anyway, did you ever try to ask an Italian nonna for a recipe? I gave a try to ‘Meat with licorice’, one of the oldest recipes in the challenge and probably also in history,  which I translated into a fancy looking  gastro-pub style pork tendeloin with licorice sauce. It was delicious. If you have never thought of using licorice with savoury dishes, you should give it a try (I’m not talking about licorice candy, the black sweet strings or rolls, I’m talking about licorice root here – I’ve seen recipes using the black industrial stuff when researching this dish, but the idea really freaks me out). There are already many more interpretations of other dishes there if you want to have a look, from stews to pilafs to dessert, even. And even more dishes waiting for a modern eye revision. Head over to Laura’s and see if anything inspires you. There is a lot to discover.

May 2, 2011

From Germany to Afghanistan: a few recipes

Afghan turkey and cauliflower stew

If I were to invite you out for dinner where I live, I would bring you to my favourite local restaurant, an Afghani restaurant.  Before eating there, I had no clue about Afghan food. Then one night – I think it was summer – for some reason our scheduled plan failed, we needed food, we did not feel like the same ol’kebab, and we decided to try this one, a bit randomly. I remembered driving past it while house hunting: the apartment we saw that night was the creepiest one ever, for the record, but it was worth going there just for noticing this place. ‘Kabul Restaurant’.

August 11, 2010

Off the Silk Road

Feta, chicken and potato kebab

Thanks to Melissa, I found out the Silk Road Gourmet. The  blog is beautifully written and extremely informative, and a peak into the recipe’s list convinced me I needed to own the cookbook as well.  I found the layout by countries very interesting, because I could quite easily find out that some of the spices and flavours combinations are very distinctive for a country’s tastes, even though many of the ingredients are common. 

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