Some types of fish roe these days are seen as luxury foods. Perhaps it’s been that way for 6000 years.
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Original article:
Analysis of cooking gunk from six millennia ago reveals a surprisingly sophisticated palate. Andrew Masterson reports.
The meal – or, more likely, the dish, one element of a more varied repast – was simple, but elegantly so. It comprised freshwater carp eggs, cooked in a fish broth.
The top of the earthenware bowl in which it was prepared was sealed with leaves of some sort – the eggs perhaps fried off before the stock was added, the leaves holding in steam and perhaps also adding a note or two of their own.
All up, then, the dish – a fish roe soup a little like a Korean altang, perhaps, or a Thai tom yam khai pla – likely had a pleasing and rounded…
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