WHAT IS SOLE? The name sole was given to this fish due to its resemblance to a sandal. They are flat in shape being brown on top (with both eyes) and have a white underbelly. In Europe this refers to a specific family of fish while in the States it has become a more generic […]
GOURMET ARCHAEOLOGY
This section provides an introduction to the various ingredients that go into our everyday foods!
ARCHAEOLOGY OF BREAD – Bazlama
WHAT IS A BAZLAMA? This is a traditional flat bread native to Turkey. In appearance it’s similar to an Indian naan. In their native Turkey, villages will cook them over a wood fire. Interestingly the size of the wood fire is not consistent, and varies in proportion to the size of the family. Much like […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Campari Tomato
WHAT IS A CAMPARI TOMATO? This cocktail tomato hybrid is a relatively new member of the tomato family. It was created in the late 20th century not in Italy but in Holland by a Dutch seed company! Sometimes mistaken for cherry tomatoes, the Campari is different in a few important ways. It’s larger in size, […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Rutabaga
WHAT IS RUTABAGA? The name comes from the Swedish word rotabagge which means “baggy root.” Also sold under the name Swedish turnip, this root vegetable is a member of the cabbage family. A cabbage-turnip hybrid, it tastes like a richer, more mellow-flavored turnip. Available in a number of colors ranging from purple to white, it’s […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Raspberry
WHAT IS A RASPBERRY? First created in the 1600s in Europe, these “berries” are actually edible fruits. They’re in the same family as bananas, avocados and cucumbers. The raspberry is technically not a berry but rather a cluster of drupes a.k.a. stone fruits. This ingredient’s name applies to both the fruit and the plant itself. […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Red Radish
WHAT IS A RADISH? Also known as the European radish, this root vegetable has become the ambassador for all turnips. With its red skin, white flesh and circular to oblong shape it provides a beautiful color contrast to any recipe. They are an annual crop that grows quickly (3 to 4 weeks) in moderate temperatures. […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Peanut Pumpkin
WHAT IS A PEANUT PUMPKIN? To some this pumpkin might look like it’s in desperate need of a dermatologist. But this French heirloom is actually one of the most unique and delicious pumpkins around! With a delicate pink hue and an almost bark-like covering of “peanuts”, it has some of the sweetest flesh of any […]
ARCHAEOLOGY OF SEAFOOD – Sturgeon
WHAT ARE STURGEON? These gigantic, armored fish can grow over 11 feet (3.3 meters) tall and weigh over 1,000 lbs (453 kg. most of which is muscle), and live for up to 100 years. Made famous due to their eggs being the basis of caviar, this fish is like the rhino of the sea. Covered in […]
ARCHAEOLOGY OF MEAT – heart (chicken)
WHAT IS A CHICKEN HEART? This muscle while smaller in size beats up to 4 times faster then a normal human heart. It has 4 chambers much like a human heart with smoother ventricles to minimize friction under the higher pressure. While this bird’s heart is technically not considered offal, it’s labeled as such. Offal is defined […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Cortland Apple
WHAT IS A CORTLAND APPLE? This McIntosh variety thrives in cold-weather climates and can be found mostly in New York State and Canada. Originally bred in the early 1900’s, it’s a cross between a McIntosh and Ben Davis apple. They tend to be sweet with a hint of sourness and beautiful snow-white flesh. Their hardiness […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – One-Too-Many Pumpkin
WHAT IS A ONE-TOO-MANY-PUMPKIN? Also known as the Bloodshot Eyeball, One-Too-Many Pumpkin is named for its similarity to a drunken visage. Famous for their creamy white coloration streaked with shades of red or orange, they grow up to 20 lbs (9 kg.) in size. With an appearance radically different from classics like the cheese pumpkin, […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Red Bliss Potato
WHAT IS A RED BLISS POTATO? With their bright red skin and smooth white flesh this potato has become a favorite ingredient in soups and baked dishes. This is because red or waxy potatoes tend to be much lower in starch then many of their cousins. High starch tubers like the Idaho are popular in […]
ARCHAEOLOGY OF BREAD – Arepas
WHAT IS AN AREPAS? Arepas are also known as corn pancakes. For thousands of years, this Latin American recipe has consisted of maize kernels soaked, ground then formed into patties and cooked. Created several hundred years ago by the Timoto-Cuica, this recipe was a staple among the tribes of Venezuelan and Colombia. Today this pancake […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Cinderella Pumpkin
WHAT IS A CINDERELLA PUMPKIN? This is a nickname for the famous Cheese Pumpkin, click here to find out more!
ARCHAEOLOGY OF SEAFOOD – Tilefish
WHAT IS TILEFISH? Nicknamed the “clown of the sea” or the “Golden Snapper”, despite its tropical appearance the tilefish can be found as far north as Nova Scotia! Able to grow up to 4 feet (1.2 meters) in length, the larger the size the firmer the texture. With a diet that consists mostly of crustaceans, […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Mizuna Lettuce
WHAT IS MIZUNA LETTUCE? Also known as Japanese mustard greens or spider mustard, Mizuna has a slightly bitter, peppery taste. It’s great whether served raw or cooked like mustard greens! However ironically in its native Japan, it’s usually served cooked or pickled. Often mistaken for arugula (they’re related) with a similar coloring and sharp, pointy […]
ARCHAEOLOGY OF MEAT – tomahawk steak (beef)
WHAT IS A TOMAHAWK STEAK? The tomahawk is a ribeye beef steak with the perfect mix of marbling, texture and flavor. But the rib bone is cut 5 inches longer then normal giving it an “axe-like” appearance. The extra bone is “Frenched” a.k.a. all of the meat is cleaned off the bone same as you […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Cheese Pumpkin
WHAT IS A CHEESE PUMPKIN? Also known as a Cinderella pumpkin, the cheese pumpkin is a Long Island native and relative of butternut squash. It is also one of the tastiest pumpkins in the gourd family and unlike other gourds with their stringy texture, the flesh of this one is smooth. Named due to its […]
ARCHAEOLOGY OF HERBS & SPICES – Yellow Mustard Seed
WHAT IS YELLOW MUSTARD SEED? A relative of broccoli, the seeds of the mustard plant come in black, brown and yellow. Technically the yellow seeds come from the white mustard plant, but a natural coloring like turmeric is often added to give it a yellow color. The mildest in flavor of the 3 varieties, the […]
ARCHAEOLOGY OF FRUITS & VEGETABLES – Macoun Apple
WHAT ARE MACOUN APPLES? The Macoun apple, while not widely grown, are a favorite ingredient in pie recipes in the northeastern U.S. This is because during the baking process, the apple still retains a semi-firm texture. Descended from the Honeycrisp, it’s dark red in color with regal hints of purple and green. With a well-balanced […]
