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Babylonian Lamb Stew with Beets (1750–1730 BCE)

babylonian-collection.yale.edu

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Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#141

Post by thelibrarian »

suddenlybananas wrote: post #91
thelibrarian wrote: post #82

Earlier quoted context omitted.

My personal theory based on nothing more than the vibe of the thing is that it comes from the Malay/Indonesian word ‘kecap’ (which is pronounced almost identically to “ketchup”), the word for sweet soy sauce. This is soy sauce that is thickened and sweetened with palm sugar, and I could see European cooks attempting to replicate it based on the vague descriptions given by sailors, and ending up with ketchup.

It came from the Malay word, but the Malay word comes from Hokkien.

Oh, interesting, I didn’t know that, but it makes sense given the influence of Hokkien cuisine on Malaysia.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#142

Post by [deleted] »

avadodin wrote: post #113
dotancohen wrote: post #104

Earlier quoted context omitted.

Are the Vietnamese and Chinese languages related? Or perhaps one of the two cultures was introduced to that fruit by the other, and thus preserved the name?

Not related at all in recent history and I have no insight on the etymology links but Vietnamese used to be written in a mix of original Vietnamese Chinese-style characters before they changed to a Latin alphabet with Colonialism and Communism so there was definitely contact.

[deleted]

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#143

Post by shawn_w »

dotancohen wrote: post #104
taneliv wrote: post #73

Earlier quoted context omitted.

Not exactly a Chinese dialect, but Vietnamese calls tomatoes "cà chua": https://en.wiktionary.org/wiki/c%C3%A0_chua .

Are the Vietnamese and Chinese languages related? Or perhaps one of the two cultures was introduced to that fruit by the other, and thus preserved the name?

China ruled Vietnam for a thousand years (111 BC–939 AD) so I'm sure there was some linguistic cross pollination.

Though tomatoes come around long after that period...

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#145

Post by ragazzina »

harel wrote: post #118
ragazzina wrote: post #109

Earlier quoted context omitted.

The fact that they promote the preorder of a 200$ book without showing even a single page is crazy.

They were sending pages to the people on the kickstarter list, effectively crowd sourcing recipe testing. That was quite clever I thought. And their socials keep showing videos of the actual recipies etc. This is a legit book. It's just a shame that it carries that price tag. I could do with a less "beautiful" version if it was reasonably priced. Maybe a future edition.

I know I could do without Euphrates clay in my cookbook cover, that's for sure.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#146

Post by dormento »

Rendello wrote: post #24
eikenberry wrote: post #21

Close to a recipe on Tasting History... https://www.tastinghistory.com/recipes/babylonianlambstew Our current favorite dinner watching along with Alton Brown.

I've made this Roman recipe probably a dozen times and everyone who's tried it really likes it [1]. The strange ingredients are garum [2] and asafoetida [3]. The former is just a fish sauce, so that's not hard to substitute, but you have to find asafoetida on the Internet or at an Indian food store. 1. https://www.youtube.com/watch?v=6LynenQ5h2Y 2. https://en.wikipedia.org/wiki/Garum 3. https://en.wikipedia.org/wiki/…

Knew it was Parthian Chicken before i opened the link.

This guy is a treasure.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#147

Post by dyauspitr »

globular-toast wrote: post #134
dyauspitr wrote: post #99

Earlier quoted context omitted.

Why would you skip the dead animal? That is by far the best part of every meal. PS don’t jump into the whole animal cruelty spiel. I’m aware and I agree, it’s just that I don’t care. Vegetarian food, aside from maybe the narrow slice with how the Indians prepare it, is completely unsatisfying and I’m OK with animals suffering as long as I can continue to have meat because it’s just so delicious. That being said, I wo…

India is the most populous country in the world so it's hardly a "narrow slice". Anyway, Italians and Mexicans are just as good with vegetables. Even people who like steak grind some plant on it to make it taste good (pepper). Basically all interesting flavours come from plants. Meat just tastes of meat.

Yeah but India heavily uses dairy products to make up for the taste and protein deficiency. Vegetables are goddamn delicious but in a different way. I’ll eat vegetables all day but they are not nutritious enough and “satisfying” enough to complete the meal.

By the way, I’m sorry if this is all coming off pretty sharp, but I have what I think is a legitimate hate of veganism. I think it’s on par with the “health at every size” nonsense that people are trying to do where they are trying to normalize obesity. At least with them with GLP-1 they have found they don’t need to carry on with their delusion anymore, but vegans are still going strong.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#148

Post by tensor »

dyauspitr wrote: post #147
globular-toast wrote: post #134

Earlier quoted context omitted.

India is the most populous country in the world so it's hardly a "narrow slice". Anyway, Italians and Mexicans are just as good with vegetables. Even people who like steak grind some plant on it to make it taste good (pepper). Basically all interesting flavours come from plants. Meat just tastes of meat.

Yeah but India heavily uses dairy products to make up for the taste and protein deficiency. Vegetables are goddamn delicious but in a different way. I’ll eat vegetables all day but they are not nutritious enough and “satisfying” enough to complete the meal. By the way, I’m sorry if this is all coming off pretty sharp, but I have what I think is a legitimate hate of veganism. I think it’s on par with the “health at ev…

India absolutely does not "heavily" use dairy. In fact, they use very very little. Ghee is the most common dairy based item but it's only used as an oil for frying.

> I’ll eat vegetables all day but they are not nutritious enough and “satisfying” enough to complete the meal.

You have some weird obsession with meat. I'm not vegan nor vegetarian but eat at least half my meals without meat. There are plenty of other sources of proteins and flavour comes from all over. Vegetables absolutely are the bigger source of flavour. Onions, hot peppers, various dried spices, garlics. Food would be bland as shit without vegetables.

Re: Babylonian Lamb Stew with Beets (1750–1730 BCE)

#149

Post by dyauspitr »

tensor wrote: post #148
dyauspitr wrote: post #147

Earlier quoted context omitted.

Yeah but India heavily uses dairy products to make up for the taste and protein deficiency. Vegetables are goddamn delicious but in a different way. I’ll eat vegetables all day but they are not nutritious enough and “satisfying” enough to complete the meal. By the way, I’m sorry if this is all coming off pretty sharp, but I have what I think is a legitimate hate of veganism. I think it’s on par with the “health at ev…

India absolutely does not "heavily" use dairy. In fact, they use very very little. Ghee is the most common dairy based item but it's only used as an oil for frying. > I’ll eat vegetables all day but they are not nutritious enough and “satisfying” enough to complete the meal. You have some weird obsession with meat. I'm not vegan nor vegetarian but eat at least half my meals without meat. There are plenty of other sou…

Every South Indian I know has tons of yogurt with each meal.
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