Medieval Arab Cuisine with Professor Daniel Newman Pt1
The Islamic Golden Age... What does it come to one's mind when hears the above words?Do you think of the 'Arabian Nights' ? Or as it is properly called as 'One Thousand and One Nights'? Is your imagination also filled with other Middle Eastern Folk tales of Aladdin and Ali Baba and Sinbad the Sailor? Or, maybe, the flourishing of scientific, cultural, economic activities in the near middle east and the centre of the worlds knowledge in the largest city then in the world, Baghdad? Well so you should; these are superbly important aspects of the medieval Arab world, but for me equally important was the flourishing of an extremely delicious, complex culinary tradition, a cuisine with one foot in the Arab peninsula and the other in ancient Persia! Mouth watering rich stews and elaborate banquets, feasts for kings and caliphs that lasted weeks on end... In other words, food! Food glorious food, food that we've never heard of, food and recipes that influenced the European medieval cuisine and to this day we find echoes of them in recipes across the known world,-without exaggeration- from India to South America!
For this reason I have invited on today's episode Professor Daniel Newman; an academic from Durham University specialising in Arabic literature, to talk to us about the medieval Arab cuisine. He is also known for his blog Eat like a Sultan where he brings the medieval recipes to our modern world with some mouth watering creations, professor Newman shares with us his unique insight of a rich and wonderful world! This was such a fun interview and I thoroughly enjoyed our chat. He is such a passionate and knowledgeable man who loves sharing his wisdom with us! If I had such lecturers when I was at University doubtless my time there would have been much, much more worthwhile! Today's music Nihavend peşrev is kindly performed by Pavlos Kapralos and it's by Petros Peloponnesios a great cantor, composer and teacher of Byzantine and Ottoman music (born c. 1735 Tripolis– died in 1778 Constantinople) the music is influenced obviously by Persian motifs and the song is played with a santur which is a hammered dulcimer of Iranian or Mesopotamian origins. Prof Daniel Newman's blog, Eat Like A Sultan: you and enjoy!Thom & The Delicious Legacy
The History of Olive Oil Pt2
If you deconstruct Greece, you will in the end see an olive tree, a grape vine and a boat remain. That is with as much you reconstruct her. -Odyseas Elytis Greece's Nobel Prize winning poet.
Olive Oil tasting:Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. Olive oil tasters describe the positive attributes using the following terms: • Fruity: Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive. • Bitter: Creating a mostly pleasant acrid flavour sensation on the tongue. • Pungent: Creating a peppery sensation in the mouth and throat. The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.You may notice the smell of fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. This is a good time to point out that the word “fruity” in olive oil can refer to vegetable notes, i.e. green olive fruit, as well as to ripe fruit notes. So think of artichokes, grass and herbs as “fruit” when you taste olive oils!
Music by Pavlos KapralosVoiceover recorded at Richard Bignell's studio, Area18 in North Acton.
Enjoy!Thom & The Delicious Legacy
Pikes Peak Regional History Symposium 2022: Resilience, Resistance, & Restoration Part 1 (Session 1)
Barry Binder: Heathen Chinee: China Jim, Dr. Chung Sing, and the Chinese Question in Colorado’s Press (1869-1915)
For most Coloradans, the press was the dominant, and often sole source of information on and about Chinese migrants at the turn of the 20th century -- the “celestial” others depicted in black ink by white journalists. Relying on hundreds of newspaper articles from the period, this talk examines the lives and experiences of two Chinese migrants in the Pikes Peak region: China Jim, an entrepreneur in Colorado Springs, and Dr. Chung Sing, a practitioner of traditional Chinese medicine in Pueblo. Further, this talk challenges much of the existing historiography and the prevailing narrative of Chinese migrants in the American West as voiceless victims silently acquiescent to discriminatory actions aimed at limiting their success.
Julie Haverluk : Silver Fox Farming in El Paso County, 1920-1950: The Rise and Fall of an Industry
The name of Fox Run Regional Park is one of the last vestiges of an industry that once thrived in the region from the 1920s to 1950s but has left few traces. The rapid rise and dramatic decline of silver fox farming brought surprising prosperity to struggling ranchers and hardy investors for several decades before national and international market forces and cultural change led to its abrupt decline.
Milly Mollica: Dominic Mollica: A Remarkable Man and Legacy
This talk will explain how Dominic Mollica’s legacy lives on in the Colorado Springs community. It will summarize Dominic Mollica’s life, providing context about the kind of man Mollica was and how Colorado Springs provided him with opportunities to leave a respectful legacy. It will also examine the value he added to the Air Academy District 20 community and analyze the accomplishments and awards Mollica received. This presentation blends family history with community history.
Santiago Javier Haedo's Personal Meeting Room
(2/2) COOKERY AND DINING IN IMPERIAL ROME by APICIUS. Audiobook - full length, free
Full-length/unabridged audiobook for free, with text. HQ recording.
Apicius is a Roman cookbook attributed to a gourmet and epicurean of ancient Rome, though the true identity of this Apicius remains uncertain. The book, titled Cookery and Dining in Imperial Rome, is a collection of Roman recipes and culinary techniques that provide valuable insights into the gastronomic culture of ancient Rome. Below is a detailed summary of the book:
Title: Cookery and Dining in Imperial Rome
Author: Apicius (attributed)
Summary:
1. Historical Context:
Cookery and Dining in Imperial Rome is one of the earliest surviving cookbooks from ancient Rome. It is believed to have been written during the 4th or 5th century AD, long after the fall of the Roman Empire. The book provides a window into the culinary practices of the Romans during the height of the empire.
2. Authorship:
The true identity of Apicius, the author or compiler of this work, remains a mystery. While the book is commonly attributed to a wealthy and renowned Roman gourmet named Apicius, it is more likely the result of multiple contributors and compilations over time. The name Apicius was associated with culinary indulgence and epicurean tastes in Roman culture.
3. Structure:
The book is organized into ten chapters, each dealing with different aspects of Roman cuisine and dining practices. It covers a wide range of topics, including the use of various ingredients, recipes for dishes, cooking techniques, and guidelines for dining and etiquette.
4. Ingredients and Flavors:
Cookery and Dining in Imperial Rome provides detailed information about the ingredients used in Roman cooking. It includes descriptions of various meats, fish, vegetables, herbs, and spices commonly used in Roman cuisine. The book emphasizes the importance of balancing flavors, incorporating sweet and savory elements, and using ingredients like honey and garum (a fermented fish sauce) to enhance the taste of dishes.
5. Recipes:
The book contains over 400 recipes for a variety of dishes. These recipes range from simple preparations like boiled eggs and lentil soups to more elaborate and luxurious offerings such as peacock or flamingo dishes. Apicius covers a wide range of food categories, including appetizers, main courses, sauces, and desserts. Some recipes are surprisingly similar to contemporary culinary practices, while others reflect the unique tastes of the ancient Romans.
6. Cooking Techniques:
Cookery and Dining in Imperial Rome provides insights into the cooking methods of the time, including roasting, baking, boiling, and frying. It offers instructions on how to prepare and present dishes, emphasizing aesthetics and garnishing for an impressive dining experience.
7. Dining and Etiquette:
The book goes beyond just recipes and also delves into the cultural aspects of dining in ancient Rome. It offers advice on the proper presentation of food, table settings, and table manners. The Romans valued the art of entertaining guests, and this is reflected in the book's emphasis on hospitality and dining etiquette.
8. Legacy:
Apicius's work is an invaluable source of information about ancient Roman culinary traditions and continues to influence the study of historical gastronomy. It sheds light on the sophistication and culinary innovations of the Roman elite and their impact on subsequent culinary traditions.
In conclusion, Cookery and Dining in Imperial Rome by Apicius is a fascinating glimpse into the culinary world of ancient Rome. The book's comprehensive coverage of ingredients, recipes, cooking techniques, and dining practices provides a valuable resource for historians, chefs, and food enthusiasts interested in the culinary heritage of the Roman Empire.
My Job is YouTube: Made with Lau
In this episode of My Job is YouTube, Bay Area-based Randy Lau of Made with Lau, tells the story of being out of work during the COVID-19 pandemic and having a baby on the way, to earning a living while sharing classic Chinese cuisine with people around the world and celebrating his family legacy - all in the course of a year thanks to the success of his channel. He talks about his path from overcoming uncertainty about his future, to becoming a full time YouTuber. Hear practical tips from Randy on how he grew his channel.
These are the stories of #YouTubeImpact.
Check out the Made with Lau channel:
0:24 Intro
1:07 The backstory: Starting a channel in the Pandemic
2:05 How did you stay ahead with making content?
3:34 How did you keep motivated during the Pandemic?
4:22 Diversifying revenue streams
4:50 How sponsorships work
5:40 Potential for starting a YouTube Channel
6:20 Advice for getting started on YouTube
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