Ἡ μυκηναϊκὴ ἐλὶτ τῆς Ὕστερης Ἐποχῆς τοῦ Χαλκοῦ πιθανῶς δειπνοῦσε μὲ κρέατα μαγειρεμένα σὲ φορητὲς ψησταριὲς καὶ ψωμὶ ψημένο σὲ ἀντικολλητικὲς σχάρες…
Ἡ ἀρχαιολόγος Julie Hruby ἔφτιαξε ἀντίγραφα μυκηναϊκῶν σχαρῶν γιὰ σουβλάκια καὶ ψωμί σὰν αὐτῶν ποὺ χρησιμοποιοῦσαν οἱ ἐπαγγελματίες μάγειροι τὴν Ἐποχὴ τοῦ Χαλκοῦ, ἕνα ἐπάγγελμα ποὺ ἀναφέρεται σὲ πινακίδες τῆς Γραμμικῆς Β.
Mycenaean elites of the late Bronze Age probably dined on meats cooked on portable grills and bread baked on non-stick griddles.
Julie Hruby of Dartmouth College worked with ceramicist Connie Podleski of the Oregon College of Art and Craft to replicate two Mycenaean souvlaki trays and two griddles. Hruby then started cooking, using ingredients listed on ancient tablets as provisions for feasts.
“There are cooks mentioned in the Linear B [a Mycenaean syllabic script] record who have that as a profession—that’s their job—so we should envision professional cooks using these,” she added.
Ἡ ἀρχαιολόγος Julie Hruby ἔφτιαξε ἀντίγραφα μυκηναϊκῶν σχαρῶν γιὰ σουβλάκια καὶ ψωμί σὰν αὐτῶν ποὺ χρησιμοποιοῦσαν οἱ ἐπαγγελματίες μάγειροι τὴν Ἐποχὴ τοῦ Χαλκοῦ, ἕνα ἐπάγγελμα ποὺ ἀναφέρεται σὲ πινακίδες τῆς Γραμμικῆς Β.
Mycenaean elites of the late Bronze Age probably dined on meats cooked on portable grills and bread baked on non-stick griddles.
Julie Hruby of Dartmouth College worked with ceramicist Connie Podleski of the Oregon College of Art and Craft to replicate two Mycenaean souvlaki trays and two griddles. Hruby then started cooking, using ingredients listed on ancient tablets as provisions for feasts.
“There are cooks mentioned in the Linear B [a Mycenaean syllabic script] record who have that as a profession—that’s their job—so we should envision professional cooks using these,” she added.
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