Pass The Flamingo: Ancient Food History and Recipes

Ancient food history and recipes

Skip to content

Home
About
Other Writing
Press & Video
Events
Contact

Search

Search for:

Bb199

February 26, 2018February 26, 2018 / passtheflamingo

Share this:

Email
Twitter
Facebook
Reddit
More

LinkedIn
Pinterest

Like this:

Like Loading...

Post navigation

← Dinner Dates: Onfim (12th – 13th century CE)

Leave a Reply Cancel reply

Enter your comment here...

Please log in using one of these methods to post your comment:

Email (Address never made public)

Name

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Δ

Header image by Kathryn DeFeo

Search for:

View passtheflamingo’s profile on Instagram
YouTube

Follow Blog via Email

New post every other week! Sign up to receive email updates.

Email Address:

Categories

Ancient Eaters
Ancient Recipes
April Fool's
Book Reviews
Dinner Dates
From Eggs to Apples
Holidays
Spotlight On
The Gourd Files
They Ate What?
Travel
Uncategorized
What I've Been Up To

Tags

alcohol ancient china Ancient Eaters ancient egypt ancient food ancient greek ancient recipe Ancient Recipes ancient rome apicius archaic greece archestratus aztec aztec food babylonian barley barley flour beer beverages calabash cheese cheesecake chilli chinese food countertop cheese dates dessert Dinner Dates dinner party duck eggs egyptian elagabalus fermentation fish fish sauce flamingo food critic From Eggs to Apples garlic garum Gourds grain greek honey ides of march korea korean food lamb long pepper maangchi makgeolli mastic maza medieval recipe mesopotamia mexico milk mint mongolia nigella pepper persian roman roman emperor roman food rose rose petals squash tiger nut video water bug wine yogurt youtube

Recent Posts

Seaweed Mooncakes
What’s New
From Eggs to Apples Episode V: The Aztecs (Seashell Tamales and Frog Stew)
From Eggs to Apples Episode IV: Ancient Rome (Peach Patina with Cumin/Wine Sauce & Stuffed Dates)
From Eggs to Apples Episode III: Ancient Greece (Cheesy Mackerel with Roasted Barley Flour Dough)

View passtheflamingo’s profile on Facebook
View passtheflamingo’s profile on Twitter
View passtheflamingo’s profile on Instagram

Website Powered by WordPress.com.

Follow Following
- Pass The Flamingo: Ancient Food History and Recipes
- Already have a WordPress.com account? Log in now.

%d bloggers like this: