Fermentology Miniseminars: Spices in Mesopotamian Food

The world’s oldest culinary recipes exist in the form of clay tablets from ancient Babylonia dating to the 18th century BC. In this talk, Patricia Jurado, Gojko Barjamovic and Pia Sörensen, all of whom work at Harvard University, will discuss the history and science of the recipes and their team’s efforts interpreting and reproducing them. Their work follows an experimental approach and draws on the expertise from their team’s collective backgrounds in assyriology, the life sciences, and culinary practice and history. Join us for this deep dive into culinary history. You may even come away knowing how to cook a 4,000 year old recipe.