A New Yuan Shipwreck

A shipwreck dating from the Mongol-led Yuan dynasty (1271-1368 ACE), has recently been analyzed by a team of archaeologists from the Shandong Institute of Cultural Relics and Archaeology in China. The ship was found at a construction site in Heze City in 2010, and has been under study since that time. The ship itself was of wooden construction and measured over 21 meters long (over … Read more

Back in Black

I’ve been away. A long time as a wandering, mendicant scholar – or something like that. But now I’m back, and trying to get back to the blog and to the next volume of The Silk Road Gourmet. But good plans always get foiled by real life, so bear with me. While I’ve been away, I’ve found scholarly papers that have new Ancient Mesopotamian recipes … Read more

Sweet and Savory Eel – Feast of Seven Fishes

I grew up in a very closely knit Italian-American community in the suburbs of New York City. Nearly everyone I knew as a child was related to me by blood or marriage. It was a world of cousins. There was an Italian-American club where old men played bocce, crazy car-horns that played the tarantella, and there was the great, carnival-like Summer Festa, that seemed to … Read more

Spinach Soup with Century Eggs

We’ve come to the end of our current exploration of Century Eggs – from making them from scratch, to mixing them with other ingredients and preparing dishes with them. This is recipe number ten of ten, and what a nice way to end a series it is. This is a soup – a homestyle recipe – that is enjoyed across China as well as in … Read more

Thai Pork with 1000-Year Eggs

This next to last recipe for 1000-Year Eggs might be my favorite way to prepare them. It is savory, spicy, and hot, and the Thai basil lends a wonderful lightness to both the pork and the eggs for a winning dish. This recipe also lightly fries half of the Thai basil for a delicious, crunchy herbal topping that one encounters in lots of dishes from … Read more

Fried Rice with Thousand-year Eggs

We are nearing the end of our exploration of Thousand-Year Eggs (for now). There was just something congruous (perhaps logarithmic?) about offering 10 recipes for 1000-Year Eggs that really floated my boat. This is number eight, and it is a really delicious way to cook pidan. It is so good that we had it for breakfast this morning along with some steamed spicy Chinese sausage. … Read more

Stir-Fried Beef with Century Eggs

This interesting dish combines century eggs with sliced beef in a stir fry that is perfectly suitable as a main dish, or as one of many dishes in a multicourse Chinese meal. Most of the flavor in the dish comes from a brief marinade of the beef in mushroom-flavored soy sauce, sesame oil and Shaoxing – a type of rice wine. This is accented by … Read more

1000-Year Eggs with Bitter Melon

This recipe takes two strange-flavored foods and combines them in a chilled salad or light dish in a way that makes them better together.  For those of you not familiar with bitter melon, it is very well named and packs a wallop of natural bitterness.  It is so bitter as to make your mouth pucker and to wonder why humans began eating this food in … Read more

Eggs with Shrimp and Pidan

One of the agreeable and delicious ways to enjoy pidan is with eggs. Some recipes use pidan along with salted eggs or salted egg yolks with or without fresh chicken or duck eggs to make custards or other egg dishes. This recipe, however, couples pidan with regular chicken or duck eggs and a bit of shrimp and spring onions for a tasty and mild dish. … Read more

Cold Tofu with Pidan

One of my favorite ways to enjoy 1000-year eggs is as part of a cold-tofu salad. This presentation of pidan is enjoyed all over China this way as well as in Taiwan, Japan and Korea. It is served as an appetizer or as part of a meal with many dishes eaten at the same time. For western cooks, it is simple to make, exotic, nutritious … Read more

Cool as Cucumber Kimchi

With temperatures warming up again and summer on its way. Cucumber kimchi is a wonderful, light recipe for picnics, snacks and light meals. Easy to make, unlike many kimchi recipes, cucumbers can be enjoyed right after preparation, or it can be allowed to ferment for a short period before eating it. To learn more about kimchi, and also find a great recipe for cucumber kimchi, … Read more

Homemade 1000-Year Eggs Unveiled

We harvested the 1000-year eggs and are finally getting around to preparing and eating some of the crop. The color is right, and a few of them have the pine-patterning that their Chinese name suggests on their dark, amber-colored flesh. They taste good, but are MUCH milder than some of the Pidan I’ve had in China. They are also missing the strong ammonia-like scent that … Read more

Pomegranate Symbolism for Spring

Pomegranates have been used as symbols to conjure everything from lust and sexual abandon, to fertility and prosperity, to blood and national identity, and even, as in Persephone’s case, death and rebirth. Pomegranates have been with us since the beginnings of civilization and their image has meanings that span the entirety of human existence. Read more about pomegranates on Zester Daily – HERE.

A Review of the Viking Cookbook, An Early Meal

Raiders… conquerors… fierce in battle and strong in family. These are the images that the world has of Vikings. We know where they lived, and to some degree how they made a living. We know which gods they worshipped and how. Yet the bulk of our knowledge consists of broad brush strokes that omit the nuances of everyday life. The Vikings recorded many things, from … Read more