The first day of the conference was devoted to lectures, and the second day to the cooking and tasting of the recipes and the ancient foods. A delegation from Yale University – which included the curator of the university museum, an expert on hieroglyphics, a chemist and a culinary historian – looked for the origin of the cooking techniques that have been preserved to this day in an ancient Babylonian codex of recipes, which is considered the oldest cookbook in the world.Cross-file under Osteology.
A group of British, Spanish and American scholars examined garum sauce – a fermented fish sauce that was one of the most important cooking ingredients of the ancient world – was served. Someone studied the origin and evolution of blancmange, a dairy dessert based on almonds and spices, in medieval Europe. The Israeli delegation from the University of Haifa presented the story of the parrotfish, the caviar of the Byzantine era, in the ancient cities of the Negev.
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