MILLCREEK, Utah (KTVX) – Using recipes from ancient Egyptian papyrus and a master’s degree in Middle Eastern studies, a Utah man brewed a beer based on recipes nearly 3,000 years old. Dylan McDonnell, ...
Students cook ancient rice dish based on 2,000-year-old manuscript with surprisingly healthy results
A group of students recently recreated a rice dish using an ancient recipe – and the results were unusual. The challenge was undertaken by researchers at the Yuelu Academy of Hunan University in China ...
An excavation in Turkey has yielded not just artifacts — it's yielded millennia-old recipes that are bringing the flavors of Ancient Rome back to life. Archaeologists in Turkey recently completed digs ...
Ancient Recipes with Sohla takes the food you know and love and traces it back to its origins. In each episode, Sohla El-Waylly details the surprising history of some of your favorite dishes as she ...
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10 ancient recipes still delicious today & 10 that should stay buried
Food is one of the most enduring parts of human culture and some ancient recipes still surprise us with how delicious they are. In this video we explore ten ancient dishes that have stood the test of ...
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Ancient Roman Recipes Recreated for the Modern Table
Imagine dining with the elites of ancient Rome, surrounded by the aromas of roasted meats, honeyed sauces, and tangy fermented condiments. It might seem far removed from today’s kitchens, but the ...
Olympians' diets have evolved since the ancient games, when athletes were mostly vegetarian. For his "Tasting History" YouTube series, Max Miller recreated an ancient Greek dish. The recipe was ...
Believe it or not, many popular recipes that we still enjoy today have origins that stretch back thousands of years, passed down through countless generations and across civilizations. These ancient ...
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. MILLCREEK, Utah (KTVX) – Using recipes from ...
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