List of ancient dishes explained

This is a list of ancient dishes, prepared foods and beverages that have been recorded as originating in ancient history. The span of recorded history is roughly 5,000 years, beginning with Sumerian cuneiform script, the oldest discovered form of coherent writing from the protoliterate period around 3,000 to 2,900 years BCE.^[1]

Ancient history can be defined as occurring from the beginning of recorded human history to:

• The Early Middle Ages (the end of the 4th century CE)
• The fall of the Western Roman Empire in 476 CE^{[2] [3]}
• The Postclassical Era (200–600 CE and 1200–1500 CE, depending on the continent)^{[4] [5] [6] [7]}

Although the end date of what constitutes ancient history is disputed, some Western scholars use the fall of the Western Roman Empire in 476 CE (the most used),^{[8] [9]} the closure of the Platonic Academy in 529 CE,^[10] the death of the emperor Justinian I in 565 CE,^[11] the spread of Islam in 610 CE^[12] or the rise of Charlemagne^[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 some dishes using ancient recipes.^[14]

Beginning of recorded history to 476 CE

This section is limited to dishes that originated during the time of ancient history (the beginning of recorded human history) up to the Fall of the Western Roman Empire in 476 CE.

• Anfu ham is a dry-cured ham from Anfu, Jiangxi, China that originated from the Qin dynasty. It is eaten alone and also used as an ingredient to add flavor to various dishes.
• Ashishim – Levantine^[15] red lentil pancake dish of Ancient Israelite origin that was commonly eaten by Jews in antiquity.^[16]
• Babaofan or Eight Treasure Glutinous Rice was first created for a banquet celebrating King Wu of Zhou's defeat of the last king of the Shang dynasty King Zhou of Shang in the Battle of Muye .
• Bread^{[17] [18] [19]} – the oldest known bread is from 14,000 years ago in Jordan.^[20]
  • Flatbread^[21]
  • Focaccia – dates to ancient Rome^{[22] [23]}
  • Mantou – dates to 307 BCE – 250 BCE ^[24]
• Chutney^[25]
• Congee^[26]
• Curry^[27]
• Fig-cake (develah) – eaten by Jews in antiquity, mentioned in the Hebrew Bible and in the Jerusalem Talmud
• Fish sauce, see garum
• French toast, earliest reference appears in 1st century Rome
• Forcemeat^[28]
• Garum – Phoenicia,^[29] ancient Greece (where it was known as) and the Roman Empire, known from before Pompeii's destruction in 79 CE.^{[30] [31]}
• Ham – dry-cured ham has been produced since ancient times.^{[32] [33] [34]}
• Hardtack – versions using various grains date back to ancient Rome, and as far back as ancient Egypt.^[35]
• Harissa – an Arab staple dish known to go back at least to the original Caliphates, and likely pre-dates Islam on the Arabian Peninsula.^[36]
• Jeok
• Jusselle^[37]
• Lamb stew – Described in ancient Babylonian tablets from 1700 BCE
• Liquamen, see garum
• Lucanica – Roman Italy, mentioned by Cicero, 1st century BCE^{[38] [39]}
• Maccu^[40]
• Misu karu or Misugaru^[41]
• Moretum^[42]
• Nettle stew
• Noodles – existent since at least 2,000 BCE in Northwest China,^{[43] [44]} the noodle was developed independently in ancient China and ancient Rome, and remained common in both areas "through the centuries".^[45]
• Oatcake – known to exist at least from Roman times in Britain.^[46]
• Olive, olive oil is at least known from the Eastern Mediterranean in the Bronze Age, c. 3000 BCE^{[47] [48]}
• Oxygala – a dairy product in ancient Greece and Rome.^[49] It was also consumed by ancient Persians.^[50]
• Papadzules – a common dish in Maya cuisine that may be "one of the most ancient traditional dishes of Yucatán, Mexico.^[51]
• Placenta cake – a layered cake of pastry, cheese and honey originating in ancient Greece and Rome^{[52] [53]}
• Rice^[54] – existed, but was "little-used in the ancient world" outside of Asia.^[55]

• Sauerkraut^[56]
• Sausage^[57]
• Scrapple – originally called "panhas", of ancient Germanic origin.^{[58] [59]}
• Sop^[60]
• Soup
  • Acquacotta^[61]
  • Black soup^[62]
  • French onion soup^[60]
  • Vegetable soup^[63]
• Soy sauce^[64]
• Tamale^[65]
• Testaroli^{[66] [67]}
• Tharida^[68]
• Tofu^[69]
• Tracta was a kind of bread, pastry, or pancake in ancient Greece and perhaps Rome.^[70]
• Wonton
• Zongzi^[71]

Beverages

• Beer is recorded in the written history of Mesopotamia and ancient Egypt and is one of the world's oldest prepared beverages.^[72]
• Kykeon was a common beverage of sustenance in ancient Greece, most often consisting mainly of a barley gruel mixture with various additives, sometimes written as having psychoactive properties associated with religious visions.^[73]
• Kombucha originated in what is now Northeastern China around 220 BCE ^{[74] [75]}
• 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.^[76]
• Wine consumption and production has been found through archaeological evidence as early as  BCE.^{[77] [78]}

Dairy products

• Butter – documented as existent since at least 2,000 BCE^[79]
• Buttermilk – existed before 1 CE in ancient India^[49]
• Kumis – documented as existing in ancient Scythia^[49]
• Milk^[80]
• Opus lactarium – documented as existing during the ancient Roman Empire^[49]
• Quark (lac concretum) – documented as existing in ancient Scythia^[49]
• Schiston – "separated milk" purported to have been invented by physicians during the time of the Ancient Roman Empire and Pliny the Elder^{[49] [81]} It was prepared by boiling milk or whey along with pebbles.^{[81] [82]}
• Shrikhand – documented as existing c. 800 to 300 BCE in ancient India^[49]
• Smy – thickened milk documented as existent in ancient Egypt^[49]
• Yogurt^[83] – documented in upper Mesopotamia from the Neolithic era.

Cheeses

• Cheese – Possibly as early as 8000  BCE after the domestication of the Sheep in the Fertile Crescent^[84]
• Brânză – an ancient Romanian cheese dating to "before the time of the Romans"^[85]
• Caciocavallo
• Cantal – one of the oldest French cheeses, it is named after the Cantal mountain range^[86]
• Emmental^[87]
• Feta – existed during the times of Homer in ancient Greece^[88]
  • Touloumotiri is an ancient cheese that is considered as the "forerunner to feta".^[89]
• Kefalotyri – dates to the Byzantine Empire^[90]
• Pecorino Romano – is one of the world's most ancient cheeses^{[91] [92]}
• Pecorino Sardo (Flore sardo) – one of the world's oldest cheeses that is believed to date back to the Bronze Age^[93]
• Pecorino Siciliano^[94]
• Roquefort^{[95] [96] [97]}
• Salers^[98]
• Tomme^[99]
  • Tomme de Savoie^[100]

477–1500 CE

This section includes dishes, foods and beverages that originated during the time of ancient history from 477 CE to 1500 CE (prior to the Postclassical Era).

• Börek – known from 14th century Persia in a poem by Bushaq-i-Atima, although it may be far older.^{[101] [102]}
• Hummus – first mentioned in a cookbook from Cairo, Egypt from the 13th century.
• Kinilaw - raw fish marinated in citrus juices, vinegar, spices, coconut milk, and tabon-tabon fruit extracts from the Philippines. The Balangay archaeological excavation site in Butuan (dated c. 10th to 13th century AD) has uncovered remains of halved tabon-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.^[103]
• Kuluban – an ancient Javanese dish of boiled vegetables served in spices, similar to modern-day urap. Mentioned in the Rukam inscription, dated to 829 Saka (907 CE) and originating from the Mataram Kingdom.^[104]
• Lalab – a similar vegetable dish called rumwah-rumwah was mentioned in the Panggumulan (Kembang Arum) inscription, dated to 824 Saka (902 CE) and originating from the Mataram Kingdom.^[105]
• Rawon – a meat stew, called rarawwan in an ancient Javanese Taji inscription (901 CE).^[106]
• Rujak – a spicy fruit dish, called rurujak in an ancient Javanese Taji inscription (901 CE).^[106]
• Krupuk – a traditional cracker made from rice flour, called kurupuk in ancient Javanese Taji inscription (901 CE).^[106]
• Popcorn – an ancient food used by people of the Inca civilization.^[107] The food is still commonly used in both regions.^[107]
• Philippine adobo – a dish and cooking process originating during the pre-colonial Philippines.^[108]
• Tapuy – rice wine originating from the pre-colonial Philippines.
• Tempeh – high-protein fermented soy product from Indonesia. First known as kadêlê, and mentioned in an old Javanese manuscript Serat Sri Tanjung dating to the 12th to 13th century.

Lacking time frame

• Khanom chan – an ancient Thai dessert
• Poi – an ancient Polynesian staple food prepared using taro root.

Likely ancient in origin

• Nattō – prepared using fermented soybeans, nattō has been described as likely being an ancient food.^[109] Its origins have been described as unknown,^[109] and it may have been developed independently in different areas that have the same ingredients, such as Japan, China, and Korea.^[109]
• Abgoosht – also referred to as Dizi or Mesopotamian Meat Stew, was a stew originally made up of remnants of leftover vegetables and meats.

Different areas in the world have now spun this dish into numerous different variations – including, Armenia, Iran, Azerbaijan, Afghanistan, Pakistan, India, Georgia, Iraq, Lebanon, Syria, Turkey, Russia, Bulgaria, Romania, Hungary – the dish and its origins, however, come from ancient Mesopotamia 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 Babylonian period. Abgoosht and its variants with localised recipes are the national dishes of a number of countries worldwide.

Oldest preserved foods

Honey and alcohols, among others, have been one of the oldest found edible foods. For example, ancient Egyptian honey has been found and consumed.^{[110] [111] [112]}

See also

• Amurca
• History of cheese – the history of cheese predates recorded history
• Neolithic founder crops – eight plant species that were domesticated by early Holocene farming communities in the Fertile Crescent region of southwest Asia, and which formed the basis of systematic agriculture in the Middle East, North Africa, India, Persia and (later) Europe
• Old World wine
• Popina – an ancient Roman wine bar, where a limited menu of simple foods (olives, bread, stews) and selection of wines of varying quality were available
• Timeline of food

Ancient cuisines

• Ancient Egyptian cuisine
• Ancient Greek cuisine
• Ancient Israelite cuisine
• Ancient Roman cuisine
• Byzantine cuisine
• Egyptian cuisine
• Maya cuisine
• Muisca cuisine

List articles

• List of food and beverage museums
• Lists of foods
• List of historical cuisines
• Lists of prepared foods

Notes and References

1. see Jemdet Nasr period, Kish tablet; see also The Origin and Development of the Cuneiform System of Writing, Samuel Noah Kramer, Thirty Nine Firsts In Recorded History, pp 381-383
2. Web site: ancient history . . 19 May 2016 . https://web.archive.org/web/20160816082443/http://www.collinsdictionary.com/dictionary/english/ancient-history . 16 August 2016 . live .
3. Web site: ancient history . . 19 May 2016 . https://web.archive.org/web/20160611120114/http://www.oxforddictionaries.com/us/definition/american_english/ancient-history . 11 June 2016 .
4. Book: Raymond . T. . Brew . H.S. . Seventh Grade Social Science: For Homeschool or Extra Practice . Golgotha Press . 2014 . 978-1-62917-337-5 . May 19, 2016 . pt38 . https://web.archive.org/web/20170217115602/https://books.google.com/books?id=1kL-AwAAQBAJ&pg=PT38 . February 17, 2017 . live .
5. Book: Harmon, J. . AP World History Crash Course . Research & Education Association . 2013 . 978-0-7386-6964-9 . May 19, 2016 . 262 . https://web.archive.org/web/20170217123256/https://books.google.com/books?id=Eyhpw2JdyNAC&pg=PA262 . February 17, 2017 . live .
6. Book: Colish, M.L. . The Stoic Tradition from Antiquity to the Early Middle Ages: Stoicism in Christian Latin Thought Through the Sixth Century . BRILL . Studies in the history of Christian thought . 1990 . 978-90-04-09330-0 . May 19, 2016 . 353 . https://web.archive.org/web/20170217121256/https://books.google.com/books?id=3j8yN8nKrZ4C&pg=PA353 . February 17, 2017 . live .
7. Book: Bedell, J.M. . So, You Want to Work with the Ancient and Recent Dead?: Unearthing Careers from Paleontology to Forensic Science . Aladdin/Beyond Words . Be What You Want . 2015 . 978-1-4814-3846-9 . May 19, 2016 . pt22 . https://web.archive.org/web/20170217123440/https://books.google.com/books?id=dKyZBgAAQBAJ&pg=PT22 . February 17, 2017 . live .
8. 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; [...])
9. United Center for Research and Training in History. (1973). Bulgarian historical review. Sofia: Pub. House of the Bulgarian Academy of Sciences
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11. Robinson, C. A. (1951). Ancient history from prehistoric times to the death of Justinian. New York: Macmillan.
12. Breasted, J. H. (1916). Ancient times, a history of the early world: an introduction to the study of ancient history and the career of early man . Boston: Ginn and Company.
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14. Web site: Winchester. Ashley. The world's oldest-known recipes decoded. 2020-06-17. www.bbc.com. en. https://web.archive.org/web/20200604180335/http://www.bbc.com/travel/story/20191103-the-worlds-oldest-known-recipes-decoded. 2020-06-04. live.
15. Web site: Creation of Israel, 1948 . history.state.gov . December 27, 2023.
16. Goldin . Megan . FEATURE-Biblical cuisine inspires Bible learning in Israel . TheMarker . Reuters . September 24, 2020.
17. Book: Flux, P. . Ancient Egypt . Pearson Education . Explore history . 2001 . 978-0-435-33854-1 . May 19, 2016 . 12.
18. Book: Kaufman, C.K. . Cooking in Ancient Civilizations . Greenwood Press . Daily Life Through History . 2006 . 978-0-313-33204-3 . May 19, 2016 . 87.
19. Book: Nicholson . P.T. . Shaw . I. . Ancient Egyptian Materials and Technology . Cambridge University Press . 2000 . 978-0-521-45257-1 . May 19, 2016 . 564.
20. News: 2018-07-16 . Prehistoric bake-off: Scientists discover oldest evidence of bread . en-GB . BBC News . 2023-01-14.
21. Book: Kraig . B. . Sen . C.T. . Street Food Around the World: An Encyclopedia of Food and Culture . ABC-CLIO . 2013 . 978-1-59884-955-4 . May 19, 2016 . 207.
22. Book: Griffith, J.B. . Knead It!: 35 Great Bread Recipes to Make at Home Today . i-5 Publishing LLC . 2013 . 978-1-62008-054-2 . May 19, 2016 . 100.
23. Book: Raichlen . S. . Fink . B. . The Barbecue! Bible . Workman Pub. . 2008 . 978-0-7611-4944-6 . May 19, 2016 . 128.
24. Web site: Mán tóu dí lì shǐ . zh:馒头的历史 . zh . History of Mantou . 2006-05-24 . 中国国学网 . Jina . "《事物绀珠》说，相传"秦昭王作蒸饼"。" . 2018-04-25 . https://web.archive.org/web/20180426144135/http://www.confucianism.com.cn/html/A00030020/276251.html . 2018-04-26 .
25. Book: Aggarwal, U. . Incredible Taste of Indian Vegetarian Cuisine . Allied Publishers Pvt. Limited . First Edition . 2016 . 978-93-85926-02-0 . May 19, 2016 . 200.
26. Book: Huang, H.T. . Fermentations and Food Science . Cambridge University Press . Biology and biological technology . 2000 . 978-0-521-65270-4 . May 19, 2016 . 88.
27. Book: DeWitt, D. . Precious Cargo: How Foods From the Americas Changed The World . Counterpoint LLC . 2014 . 978-1-61902-388-8 . May 19, 2016 . 281.
28. Book: Hurt . J. . King . J. . The Complete Idiot's Guide to Sausage Making . DK Publishing . 2012 . 978-1-101-57224-5 . May 19, 2016 . pt27.
29. Book: Greenberg . Paul . The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet . 10 July 2018 . Penguin . 978-0-698-18346-9 .
30. Book: Dalby, A. . Food in the Ancient World from A to Z . Taylor & Francis . 2013 . 978-1-135-95422-2 . May 19, 2016 . 156.
31. [Pliny the Elder]
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33. Book: Dalby, A. . Food in the Ancient World from A to Z . Taylor & Francis . 2013 . 978-1-135-95422-2 . May 19, 2016 . 269.
34. Book: Hui . Y.H. . Meunier-Goddik . L. . Josephsen . J. . Nip . W.K. . Stanfield . P.S. . Handbook of Food and Beverage Fermentation Technology . Taylor & Francis . Food Science and Technology (Marcel Dekker), Vol 134 . 2004 . 978-0-8247-5122-7 . May 19, 2016 . 427.
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39. Book: Riley, G. . The Oxford Companion to Italian Food . Oxford University Press, USA . Oxford Companion To... Series . 2007 . 978-0-19-860617-8 . registration . May 19, 2016 . 327.
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41. Book: Kiple, K.F. . The Cambridge world history of food. 2 (2000) . Cambridge University Press . 2000 . 978-0-521-40215-6 . May 19, 2016 . 1186.
42. Book: Dalby, A. . Food in the Ancient World from A to Z . Taylor & Francis . 2013 . 978-1-135-95422-2 . May 19, 2016 . 222.
43. Book: Leslie Bilderback, CMB . The Complete Idiot's Guide To Comfort Food . DK Publishing . 2007 . 978-1-4406-2617-3 . May 19, 2016 . 167.
44. Book: Waxman, M.B. . Eat Me Now!: Healthy Macrobiotic Cooking for Students and Busy People . PublishAmerica . 2008 . 978-1-4560-4528-9 . May 19, 2016 . pt150.
45. Book: The world encyclopedia of food . Facts on File . 1982 . 20 May 2016 . Coyle, L. Patrick . 427. 978-0-87196-417-5 .
46. Web site: History of the Oatcake . mckenzie-biscuits.com . Mckenzies . June 11, 2020 . https://web.archive.org/web/20200611142050/http://www.mckenzie-biscuits.com/history-of-the-oatcake . June 11, 2020 . live .
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50. Book: Dalby, A. . Food in the Ancient World from A to Z . Routledge . 2003 . 978-0-415-23259-3 . May 19, 2016 . 218.
51. Book: Sterling, D. . Yucatรกn: Recipes from a Culinary Expedition . University of Texas Press . The William and Bettye Nowlin Series in Art, History, and Culture of the Western Hemisphere . 2014 . 978-0-292-73581-1 . May 20, 2016 . 280.
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54. Book: Proctor, H.B. . Rice: its history, culture, manufacture, and food value . William Dunham . 1882 . May 19, 2016 . 9.
55. Book: Alcock, J.P. . Food in the Ancient World . Greenwood Press . Food through history . 2006 . 978-0-313-33003-2 . May 19, 2016 . 34–35.
56. Book: Snyder . M. . Faass . N. . The Everything Raw Food Recipe Book . F+W Media . Everything . 2009 . 978-1-4405-2102-7 . May 19, 2016 . 295.
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58. Web site: Pennsylvania Dutch Food . Encyclopedia.com . June 7, 2020 . https://web.archive.org/web/20200607145335/https://www.encyclopedia.com/food/encyclopedias-almanacs-transcripts-and-maps/pennsylvania-dutch-food . June 7, 2020 . live .
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69. Book: Nguyen . A. . Caruso . M. . Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home . Ten Speed Press . 2012 . 978-1-60774-025-4 . May 19, 2016 . 1.
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71. Web site: Backgrounder:Origins of Zongzi . Sina 新浪 English . 2018-01-17 . https://web.archive.org/web/20100616072433/http://english.sina.com/life/p/2010/0612/324506.html . 2010-06-16 . live .
72. Web site: Beer. Britannica.com. 2016-06-03. https://web.archive.org/web/20070511010251/http://www.britannica.com/eb/article-66615/beer. 2007-05-11. live.

    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.

73. Web site: Kykeon- Definition . . Joshua J. Mark . June 18, 2020 . https://web.archive.org/web/20190410101020/https://www.ancient.eu/Kykeon/ . April 10, 2019 . live .
74. 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 . 10.1111/1541-4337.12073 . 33412713 . 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. . free .
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