Why do we eat what we eat? How has food shaped our cultures, civilization and our very existence?
Some foods, like spices, (salt, pepper), were once used as currency and were worth their weight in gold. So valuable were some food items to the Ancient Egyptian economy that pyramid workers (maybe others as well) were paid in bread and beer. In this blog I’ll explore these questions and many more related to the food and drink that we consume everyday.
Welcome to Ancient Foods:
Let my tell you a little about myself.
My name is Joanna Linsley-Poe
I am a chef, artisan bread baker, ancient food historian, food archaeologist and anthropologist as well as a writer. Although that sounds like quite a mouthful, I guess it’s all about a love of history and food.
In the past I’ve taught cooking classes, recreated recipes and bread with using ingredients from ancient times, and even tried my hand at making Mead.
I’m a curious sort of person, the kind that wants to know where something ( like avocado’s or pomegranates) came from. I like to imagine just how that first piece of raw meat got dropped into the fire and what was the reaction when it was fished out? Was it tossed aside as being
no good or was it eaten and the notion spread everywhere and just how long did that take?
I hope you find this site informative. I would like to dedicate it to my husband Michael who encourages me to try new things and is always behind me in whatever I do, and to my stepfather “Wild Bill” who infused me with a love of food and history.
While I appreciate comments on my blog, I ask that you direct your views to the posts only Please no spam!