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Download A Companion to Food in the Ancient World (Blackwell PDF

A better half to foodstuff within the historic World offers a complete review of the cultural elements in terms of the creation, practise, and intake of foods and drinks in antiquity.

• offers an up to date evaluate of the learn of nutrition within the historic world
• Addresses all elements of nutrients creation, distribution, guidance, and intake in the course of antiquity
• gains unique scholarship from probably the most influential North American and eu experts in Classical historical past, old background, and archaeology
• Covers a large geographical diversity from Britain to old Asia, together with Egypt and Mesopotamia, Asia Minor, areas surrounding the Black Sea, and China
• Considers the relationships of nutrients when it comes to historic nutrition, nutrients, philosophy, gender, category, faith, and extra

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Extra resources for A Companion to Food in the Ancient World (Blackwell Companions to the Ancient World)

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In Asia, leftover rice is used the next day for any fried rice dish as it is easier to fry. Serves 4 Preparation time: 30 mins + time to prepare the Accompaniments Cooking time: 15 mins + time to prepare the Accompaniments Rice and Noodles 51 52 Rice and Soups Soto Ayam with Potato Croquettes Chicken Noodle Soup Soto is a robust soup made with lemongrass, turmeric and coriander, and served with noodles, lontong (compressed rice) or potato croquettes (pergedel). If desired, the croquettes can be omitted and the dish can be garnished with potato chips or emping (melinjo nut wafers, see photo).

Any sort of leftover or fresh meat or shrimp may be added, but the true flavor of Indonesia comes from the use of pungent chilies and trasi (dried shrimp paste). 5 cups (500 g) cold cooked rice or leftover rice 3 tablespoons oil 4 eggs 4–5 shallots, peeled and sliced 2 cloves garlic, peeled and sliced 1–2 red finger-length chilies, deseeded and minced 2 teaspoons dried shrimp paste (trasi), dry-roasted (page 23) 5 oz (150 g) fresh shrimp, peeled and deveined 1 cup (200 g) leftover cooked chicken, lamb or beef, diced 2 cups (250 g) thinly sliced cabbage 1 teaspoon salt 1 tablespoon sweet Indonesian soy sauce (kecap manis) Sliced cucumber and sliced tomato, to garnish (optional) 1 Prepare the Javanese Fried Chicken, Beef Satay, Crispy Fried Shallots, Sambal Kecap and Mixed Vegetable Pickles by following the respective recipes.

Substitute water spinach (kangkung), or regular spinach or bok choy. Serves 4 to 6 Preparation time: 30 mins Cooking time: 20 mins Spice Paste 2 to 4 finger-length chilies, deseeded 4 shallots, peeled 3 cloves garlic, peeled 1/ teaspoon salt 2 Water Spinach with Coconut and Spicy Dressing 10 oz (300 g) water spinach (kangkung) or regular spinach 1 kaffir lime leaf 1 clove garlic, peeled 1 teaspoon shaved palm sugar or dark brown sugar 1 cup (100 g) freshly grated coconut 3 bird’s-eye chilies or red fingerlength chilies, deseeded 1/ teaspoon dried shrimp paste 2 (trasi), dry-roasted (page 23) 1 teaspoon salt 1 teaspoon freshly squeezed lime or lemon juice 2 tablespoons warm water 2 tablespoons roasted unsalted peanuts 4 limes, halved, to serve 56 Vegetable Dishes Pelecing Kangkung 1 Wash the spinach well and discard the tough stems.

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