WHAT IS MYZITHRA? Myzithra is made from a mix of either raw cow, sheep and or goat’s milk and half as much whey. Associated most strongly with Crete, it comes in two types. There is the fresh, less salty fresh version called xinomizythra which looks like a granular cream cheese. It’s fermented to varying degrees […]
ARCHAEOLOGY OF FOOD
ARCHAEOLOGY OF MUSHROOMS – Porcini
WHAT IS A PORCINI MUSHROOM? Porcini mushrooms a.k.a. “cèpes” are an edible fungus that originated in the northern hemisphere. But can now be found all over the world. They grow to around 4 inches in height and are characterized by a large, dark brown cap and white stem. Spores form during the summer and autumn […]
ARCHAEOLOGY OF CHEESE – Durrus
WHAT IS DURRUS? Durrus is a raw cow’s milk, semi-soft cheese created by Ms. Jeffa Gill in her West Cork farmhouse. Ms. Gill was a part of the revival of artisanal Irish cheese making that occurred in the late 1970’s. Aged for about a month, Durrus has a creamy paste and pink yellow rind due […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Artichoke
WHAT IS AN ARTICHOKE? This bizarre food is the friendly yet intimidating alien of the gourmet world. Originally from Sicily, wealthy Romans considered it a delicacy when served with vinegar and honey. However it’s actually a thistle and the part that you eat is the flower (pre-bloom)! While this succulent mystery looks like a […]
ARCHAEOLOGY OF SEAFOOD – Crawfish
WHAT IS A CRAWFISH? These freshwater crustaceans are known by many names including freshwater lobsters and mudbugs. They are half the size of lobsters and is abundant in some swamps and streams. However these rural delicacies are often misunderstood. Much like tadpoles, crawfish are a great way to see if a local water source is […]
ARCHAEOLOGY OF CHEESE – Sainte Maure
WHAT IS SAINT MAURE? Named after its’ hometown of Sainte-Maure-de-Touraine, this log of semi-soft goat cheese is rolled in ash, giving a blue-grey coloration. A stick runs through its center, making it the French equivalent of a very heavy lolly pop. It uses very little rennet and relies on lactic fermentation of the milk to […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Garlic Scapes
WHAT IS A GARLIC SCAPE? So scapes are the green shoots that grow out of the top of a garlic clove that sat too long in your kitchen. They’re also a metaphorical criticism of your cooking ability. Seriously, who doesn’t use garlic when cooking!!!!! Anyway, cut them off to allow your garlic cloves to grow […]
ARCHAEOLOGY OF CHEESE – Mahon
WHAT IS MAHON? This Spanish cow’s milk cheese (sometimes with sheep) is named after an island port. Its’ texture can range from soft to hard depending on if this queso has been aged 2 or 10 months. When being matured, Mahon is rubbed with a natural fat (oil or butter) infused with paprika. Hence Mahon’s […]
ARCHAEOLOGY OF SEAFOOD – Cod
WHAT IS A COD? There are 2 basic types of cod, those from the Atlantic and those from the Pacific ocean. Both are bottom dwelling cold water fish. Popular for their mild flavor and firm yet flaky flesh, this fish can grow to be bigger almost 2 meters (6’5″) long! Early Vikings were able to […]
ARCHAEOLOGY OF CHEESE – Gloucester
WHAT IS GLOUCESTER? This classic English cow’s milk cheese is either made from skimmed cow’s milk (Single) or full fat (Double Gloucester). The latter is aged longer, is twice as big and the more popular of the two. While the former is also delicious, it is younger, crumblier and not quite as nutty. Some are […]
ARCHAEOLOGY OF PASTA – Ravioli
WHAT IS RAVIOLI? Ravioli are Italian dumplings that consist of a filling between two layers of dough. There are many variations as they are great for using up table scraps or leftovers. One theory is that the Italian word riavvolgere or “to wrap” is the origin of this name. That is until the 1920’s when […]
ARCHAEOLOGY OF CHEESE – Pont l’Eveque
WHAT IS PONT L’EVEQUE? The name Pont l’Eveque is derived from the French term for “Norman Abbey”. This cheese was originally made in Normandy during the Middle Ages. Known back then as d’Angelot, this cow’s milk fromage is washed in a salty brine. The resulting fermentation makes the rind “fragrant” to put it nicely. Like […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Taro
WHAT IS A TARO? It is a tropical plant whose root is edible only when cooked. With giant elephant ear sized leaves that grow to over a foot (30 cm) in length, this is also a popular ornamental plant. Taro is a popular substitute in Asia and Hawaii (poi!) for potatoes. It has a mildly […]
ARCHAEOLOGY OF CHEESE – Provolone
WHAT IS PROVOLONE? This is that 3 foot long cylindrical yellow cheese hanging from the ceiling of very old Italian shops (new stores can’t do this because of local laws but older stores grandfather in having done it before the laws were even created). Created in southern Italy in the 1800s, provolone is a semi-hard […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Pomegranate
WHAT IS A POMEGRANATE? This fruit is actually a berry from a shrub capable of growing up to 33 feet (10 meteres) in height. Famous for its thick, leathery skin and bounty of seeds (called arils) the pomegranate is three times as rich as green tea or wine in antioxidants. Originally native to the mountains […]
ARCHAEOLOGY OF CHEESE – Fiore Sardo (a.k.a. Pecorino Sardo)
WHAT IS FIORE SARDO? Invented during the Bronze Age, Fiore Sardo is also known as Pecorino Sardo. It is a raw, sheep’s milk cheese which is sometimes blended with cow’s milk. After molding the curds and brining Sardo, the wheel is lightly smoked with bark from cork trees. This formaggio is then aged for about […]
ARCHAEOLOGY OF HERBS & SPICES – Chipotle
WHAT IS CHIPOTLE? This amazing spice is made from jalapeno peppers that are then smoked and dried out as a form of preservation. The name itself is from the Aztec language Nahuatl meaning “smoked chili.” Today chipotle is classified by how long these peppers have been smoked (Moritas and the longer smoked Mecos). It can […]
ARCHAEOLOGY OF CHEESE – Mimolette
WHAT IS MIMOLETTE? Originally mimolette was inspired by the Dutch cheese Edam. Which is why mimolette’s nickname is Old Hollande. The French King Louis XIV commissioned the creation of mimolette as a domestic substitute for Dutch Edam. Today though it is one of the more controversial fromages on our site. Mimolette looks like a fossilized […]
ARCHAEOLOGY OF SEAFOOD – Bass
WHAT IS A BASS? It’s a generic name used for a family of fish who can live in fresh or saltwater. The name itself is an old English version of “perch.” Adults are predators that have no problem eating snakes, frogs, bats or your finger if it gets close enough. Much like sharks, if it […]
ARCHAEOLOGY OF CHEESE – Robiola
WHAT IS ROBIOLA? Robiolas are a style of fresh, white, rindless cheese. They come from the Piedmont section of Italy. Each formaggio is around four ounces in size. Both the type of milk and cheese making technique can vary a lot from one local producer to another. More often than not Robiolas are either a […]