Earlier quoted context omitted.
> I am reminded of reading some classicists' attempt to create garum in the kitchen by making some unpleasant horror of mashed fish or something back in the eighties or nineties. No one ever mentioned in those kinds of write-ups back then that they still make fish sauce in Italy. A more modern example might be that recently discovered Babylonian Lamb Stew [0]. Most of the scholarly reconstructions of the stew follow…
I have been reading cookbook from 1767. And mostly you get ingredients and probably not all of them. And sometimes you get amounts. And useful instructions like boil so many times... I have understood that with those really old recipes, the person recording them might at best have been in the same room. But probably was not a chef.
It's the difference between "a chicken stew flavoured with turmeric and cumin, then rice enough to cook in and fully absorb the broth" and "first, take 500g of boneless skinless chicken thighs..."