This is alist of ancient dishes, prepared foods and beverages that have been recorded as originating inancient history. The span ofrecorded history is roughly 5,000 years, beginning withSumeriancuneiform script, the oldest discovered form of coherent writing from theprotoliterate period around 3,000 to 2,900 years BCE.[a][1]
Ancient history can be defined as occurring from the beginning ofrecordedhuman history to:
Although the end date of what constitutes ancient history isdisputed, someWestern scholars use the fall of the Western Roman Empire in 476 CE (the most used),[8][9] the closure of thePlatonic Academy in 529 CE,[10] the death of the emperorJustinian I in 565 CE,[11] the spread ofIslam in 610 CE[12] or the rise ofCharlemagne[13] as the end of ancient and Classical European history. This list does not contain entries that originated after this period.
Archeologists and food historians have recreated somedishes using ancient recipes.[14]
Anfu ham is a dry-curedham fromAnfu,Jiangxi, China that originated from theQin dynasty.[16] It is eaten alone and also used as an ingredient to add flavor to various dishes.[16]
Ashishim – Levantine[17] red lentil pancake dish of AncientIsraelite origin that was commonly eaten byJews in antiquity.[18]
Noodles – existent since at least 2,000 BCE in Northwest China,[45][46] the noodle was developed independently inancient China and ancient Rome, and remained common in both areas "through the centuries".[47]
Mead consumption's earliest surviving written record is possibly contained in the hymns of the Rigveda, one of the sacred books of the historical Vedic religion and (later) Hinduism dated around 1700–1100 BCE.
Soy milk has been consumed in China since ancient times.[79]
Wine consumption and production has been found through archaeological evidence as early asc. 6000 BCE.[80][81]
Quark (lac concretum) – documented as existing in ancient Scythia[51]
Schiston – "separated milk" purported to have been invented by physicians during the time of the Ancient Roman Empire andPliny the Elder[51][84] It was prepared by boiling milk orwhey along with pebbles.[84][85]
This section includes dishes, foods and beverages that originated during the time of ancient history from 477 CE to 1500 CE (prior to thePostclassical Era).
Börek – known from 14th century Persia in a poem by Bushaq-i-Atima, although it may be far older.[106][107]
Hummus – first mentioned in a cookbook from Cairo, Egypt from the 13th century.
Kinilaw - raw fish marinated in citrus juices, vinegar, spices,coconut milk, andtabon-tabon fruit extracts from thePhilippines. TheBalangay archaeological excavation site inButuan (dated c.10th to13th century AD) has uncovered remains of halvedtabon-tabon fruits and fish bones cut in a manner suggesting that they were cubed, thus indicating that the cooking process is at least a thousand years old.[108]
Kuluban – an ancientJavanese dish of boiled vegetables served in spices, similar to modern-dayurap. Mentioned in the Rukam inscription, dated to 829 Saka (907 CE) and originating from theMataram kingdom.[109]
Lalab – a similar vegetable dish calledrumwah-rumwah was mentioned in the Panggumulan (Kembang Arum) inscription, dated to 824 Saka (902 CE) and originating from theMataram kingdom.[110]
Rawon – a meat stew, calledrarawwan in an ancient Javanese Taji inscription (901 CE).[111]
Rujak – a spicy fruit dish, calledrurujak in an ancient Javanese Taji inscription (901 CE).[111]
Krupuk – a traditional cracker made from rice flour, calledkurupuk in ancient Javanese Taji inscription (901 CE).[111]
Philippine adobo – a dish and cooking process originating during the pre-colonial Philippines.[113]
Tapuy – rice wine originating from the pre-colonial Philippines.[113]
Tempeh – high-protein fermented soy product from Indonesia. First known askadêlê, and mentioned in an old Javanese manuscript SeratSri Tanjung dating to the 12th to 13th century.
Nattō – prepared usingfermented soybeans, nattō has been described as likely being an ancient food.[115] Its origins have been described as unknown,[115] and it may have been developed independently in different areas that have the same ingredients, such as Japan, China, and Korea.[115]
Abgoosht – also referred to as Dizi or Persian Meat Stew, was a stew originally made up of remnants of leftover vegetables and meats.
Different areas besides Iran (Persia) in the world have now spun this dish into numerous different variations – including, Armenia, Azerbaijan, Afghanistan, Pakistan, India, Georgia, Iraq, Lebanon, Syria, Turkey, Russia, Bulgaria, Romania, Hungary – the dish and its origins, however, come from ancient Persia and the recipe can be dated as far back as at the very least 400 BCE as it was mentioned on Cuneiform Tablets during the Persian period.[14]Abgoosht and its variants with localised recipes are the national dishes of a number of countries worldwide.
Honey and alcohols, among others, have been one of the oldest found edible foods. For example, ancient Egyptian honey has been found and consumed.[116][117][118]
Neolithic founder crops – eight plant species that were domesticated by early Holocene farming communities in theFertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India, Persia and (later) Europe
^"The origin of sausage goes back to ancient times."[58]
^"An ancient food, soup is prepared by cooking meat, fish or vegetables and the like in such fluids as water or milk; it is then consumed as a liquid."[63]
^"Smy, or thickened milk, both human and animal, is often mentioned in medical prescriptions."[86]
^"Cheese is represented in the tomb art of ancient Egypt and in Greek literature"[88]
^"In the Pacific Islands, poi, made from taro root, is an ancient food that is preserved through fermentation."[114]
^Clare, I. S. (1906). Library of universal history: containing a record of the human race from the earliest historical period to the present time; embracing a general survey of the progress of mankind in national and social life, civil government, religion, literature, science and art. New York: Union Book. Page 1519 (cf., Ancient history, as we have already seen, ended with the fall of the Western Roman Empire; [...])
^United Center for Research and Training in History. (1973). Bulgarian historical review. Sofia: Pub. House of the Bulgarian Academy of Sciences]. Page 43. (cf. ... in the history of Europe, which marks both the end of ancient history and the beginning of the Middle Ages, is the fall of the Western Roman Empire.)
^Jina (2006-05-24)."Mán tóu dí lì shǐ"馒头的历史 [History of Mantou].中国国学网 (in Chinese). Archived fromthe original on 2018-04-26. Retrieved2018-04-25.《事物绀珠》说，相传"秦昭王作蒸饼"。
^"American Pie".American Heritage. April–May 2006. Archived fromthe original on 2009-07-12. Retrieved2009-07-04.The Romans refined the recipe, developing a delicacy known as placenta, a sheet of fine flour topped with cheese and honey and flavored with bay leaves.
^Dunster, Edward Swift; Foster, Frank Pierce; Hunter, James Bradbridge; Sajous, Charles Eucharist de Medicis; Klaunberg, Henry J.; Stragnell, Gregory; Martí-Ibáñez, Félix (1 January 1917)."International Record of Medicine and General Practice Clinics". MD Publications.Archived from the original on 6 April 2017. Retrieved5 April 2017 – via Google Books.
^"Beer". Britannica.com.Archived from the original on 2007-05-11. Retrieved2016-06-03.; Michael M. Homan,Beer and Its Drinkers: An Ancient near Eastern Love Story, Near Eastern Archaeology, Vol. 67, No. 2 (Jun. 2004), pp. 84–95.
^Jayabalan, R.; Malbaša, R. V.; Lončar, E. S.; Vitas, J. S.; Sathishkumar, M. (2014)."A Review on Kombucha Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus".Comprehensive Reviews in Food Science and Food Safety.13 (4):538–550.doi:10.1111/1541-4337.12073.PMID33412713.Fermentation of sugared tea with a symbiotic culture of acetic acid bacteria and yeast (tea fungus) yields kombucha tea which is consumed worldwide for its refreshing and beneficial properties on human health. Important progress has been made in the past decade concerning research findings on kombucha tea and reports claiming that drinking kombucha can prevent various types of cancer and cardiovascular diseases, promote liver functions, and stimulate the immune system.
^Robinson, R.K.; Tamime, A.Y. (1996).Feta & Related Cheeses. Ellis Horwood Series in Food Science and Technology. Taylor & Francis. p. 49.ISBN978-0-7476-0077-0. RetrievedMay 19, 2016.
^Yudi Anugrah Nugroho (18 December 2013)."Cita Rasa Kuliner Nusantara".Historia (in Indonesian).Archived from the original on 23 January 2018. Retrieved17 January 2018.
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