WHAT ARE WATER CHESTNUTS? At first glance this grass-like plant seems to be a native of everywhere but North America! This plant is actually not a chestnut at all but an aquatic tuber that proliferates in marshes and shallow lakes. Their crisp, white flesh makes them a popular addition in many Asian recipes. Flavor-wise they’re […]
ARCHAEOLOGY OF FOOD
ARCHAEOLOGY OF SEAFOOD – Sheepshead Fish
WHAT IS A SHEEPSHEAD FISH? Up to 2.5 feet (70 cm) in length and weighing around 20 lbs (9 kg), this fish is known by a variety of names. The convict fish, zebra or dreamfish are the most common. With black stripes running down their silver body the convict and zebra references seem obvious. However this […]
ARCHAEOLOGY OF MEAT – kidney (chicken)
WHAT IS A CHICKEN KIDNEY? Also known as an organ meat or offal, their digestive system is a bit different then ours. Chickens don’t have bladders, so any urine produced by the bird’s kidney is excreted by the animal along with the rest of its fecal matter. While rich in vitamins, minerals, amino acids and […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Frisee Lettuce
WHAT IS FRISEE LETTUCE? Frisee is actually not a lettuce, but rather a close relative to chicory, escarole and endives. Restaurants love this green, frilly ingredient with its bitter, peppery taste. Both because of the strength of its flavor and cost, it’s usually 1 of several different greens incorporated into most salads. With a green […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Beefsteak Tomato
WHAT IS A BEEFSTEAK TOMATO? As the name suggestions, this is one of the largest and firmest fruits in the tomato family. They can grow up to 6 inches (15 cm) in diameter. Native to Central and South America, they were first introduced to Europe by explorers in the 1500s. Available in red or green, […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Tomatillo
WHAT IS A TOMATILLO? Also known as husk or baby tomatoes, these beautiful, green fruits have a leafy husk that surrounds them. Originally from Mexico, their resistance to disease has made them popular in the States as well. Lower in sugar then most other tomatoes, they have a tartness that makes them popular in various […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Watermelon
WHAT IS A WATERMELON? This large fruit is actually a member of the gourd family and originally from Africa. Botanically it’s a member of the cucumber family! The sweet, juicy flesh are a popular way to hydrate during the summer. And while the rind isn’t considered edible raw, it’s great when pickled! With over 1,000 […]
ARCHAEOLOGY OF SEAFOOD – Skate
WHAT IS SKATE? With a nutty flavor and texture often compared to crab, this cartilaginous fish is a member of the shark and ray family. With a flat, pancake shape, mouth on the underside and eyes on top of their body they have one of the more unusual shapes around. They lay their eggs in […]
ARCHAEOLOGY OF BREAD – Khachapuri
WHAT IS A KHACHAPURI? Also called Georgian cheese bread or Christmas pie, this recipe is traditionally served on January 7th. This pastry is a sinfully delicious recipe that involves melted cheese and a sunny side up egg on top! Yeasted dough is molded into a football shape, and a mix of fresh and older, sharper […]
ARCHAEOLOGY OF MEAT – gizzard (chicken)
WHAT IS A CHICKEN GIZZARD? This muscle is the reason why bird’s don’t need teeth to chew their food! Named after the Latin word for giblets, they aid in the digestion process. The gizzard grinds food much like a millstone grinds wheat into flour. This is also the reason chicken’s will swallow inedible objects like […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Buttercup Squash
WHAT IS A BUTTERCUP SQUASH? Much sweeter then most other members of the gourd family, this turban-shaped squash is a popular ingredient among chefs. Round in shape with a green exterior, inside they have orange flesh. Dense but creamy in texture, it’s a popular substitute for sweet potato in many recipes. While the name is often […]
ARCHAEOLOGY OF BREAD – Crouton
WHAT IS A CROUTON? Much like French toast, croutons are a great way to both recycle stale bread and add some character to your salad! The word itself comes from the French word croûte or crust (as in bread). During Medieval times soup was often served in sops or pieces of stale bread. Today stale bread […]
ARCHAEOLOGY OF BREAD – Christmas
WHAT IS CHRISTMAS BREAD? Several countries have variations on this theme but Germany with Christmas stollen and Norway with Julekake are the most well known. This recipe is a popular holiday alternative to fruitcake. In general oats, butter and egg are mixed with zest and candied fruits and baked. Historically in the city of Dresden […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Tangelo
WHAT IS A TANGELO? It is a citrus hybrid made from a tangerine and a pomelo (grapefruit). Unlike many modern day experiments, this fruit occurred naturally several thousand years ago in Asia. Also known as a honeybell, they’re about the size of a baseball, juicy and have a sweetly tart taste. In appearance and shape, […]
ARCHAEOLOGY OF SEAFOOD – Snapper
WHAT IS SNAPPER? Ironically this rose-colored fish is actually a member of the white fish family (grouper, monkfish). It’s most often known by the name red snapper. With triangular faces, their oversized mouths hold large canine teeth giving them their name. Their elongated bodies can grow up to almost 3 feet (1 meter) and 50 […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Kumato Tomato
WHAT IS KUMATO TOMATO? The Spanish kumato tomato (also known as Olmeca) is famous for its intense sweet flavor. With the shape of a ping pong ball, these newer breed of tomatoes are actually trademarked. Only one licensed producer per country can raise them. This nightshade fruit ripens from the inside out (much like brie […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Lumina Pumpkin
WHAT IS LUMINA PUMPKIN? White pumpkins are in general are known by many names including lumina, snowball, albino and Casper (the ghost). Lumina’s in particular were created in the 1990s by a Canadian company to meet a growing demand for novelty Halloween pumpkins. They do not grow as big as most pumpkins and tend to […]
ARCHAEOLOGY OF HERBS & SPICES – Brown Mustard Seed
WHAT IS BROWN MUSTARD SEED? Unlike their cousins black and yellow, brown mustard seed is a fiery cousin that adds a kick to any recipe. Brown and black are very similar with strength, with the former being a bit stronger but the latter being much easier to find in stores. Humans have been grinding these […]
ARCHAEOLOGY OF MEAT – feet (chicken)
WHAT ARE CHICKEN FEET? While this might seem like a dish only served during times of famine in the West, in parts of the deep South or Asia it’s a delicacy. Consisting mostly of tough, stringy connective tissue the feet of the bird do not have the juicy succulence of the drumstick or the breast. And […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Jarrahdale Pumpkin
WHAT IS A JARRAHDALE PUMPKIN? This winter pumpkin is native to Jarrahdale, Australia and is great in soup or pie! The bluish color of this heirloom gives it almost a smurf-like coloration and size (growing to only about 10 lbs / 4.5 kg). However in some cases they can grow to over 100 lbs / […]
