Login
Archaeologists digging in Pompeii have unearthed a fresco containing what may be a “distant ancestor” of the modern pizza. The fresco features a platter with wine, fruit, and a piece of flat focaccia. According to Pompeii archaeologists, the focaccia doesn’t have tomatoes and mozzarella on top. Rather, it seemingly sports “pomegranate,” spices, perhaps a type of pesto, and “possibly condiments”–which is just a short hop, skip and a jump away to pizza.
Found in the atrium of a house connected to a bakery, the finely-detailed fresco grew out of a Greek tradition (called xenia) where gifts of hospitality, including food, are offered to visitors. Naturally, the fresco was entombed (and preserved) for centuries by the eruption of Mt. Vesuvius in 79 A.D.
If you would like to sign up for Open Culture’s free email newsletter, please find it here.
If you would like to support the mission of Open Culture, consider making a donation to our site. It’s hard to rely 100% on ads, and your contributions will help us continue providing the best free cultural and educational materials to learners everywhere. You can contribute through PayPal, Patreon, Venmo (@openculture) and Crypto. Thanks!
Related Content
Explore the Roman Cookbook, De Re Coquinaria, the Oldest Known Cookbook in Existence
How to Bake Ancient Roman Bread from 79 AD: A Video Introduction
Watch the Destruction of Pompeii by Mount Vesuvius, Re-Created with Computer Animation (79 AD)
According to NPR, “Caffeine is the most widely consumed drug in the world. Here in the U.S., according to a 2022 survey, more than 93% of adults consume caffeine, and of those, 75% consume caffeine at least once a day.” Given the prevalence of coffee worldwide, it pays to ask a simple question: Is coffee good for you? Above, James Hoffmann, the author of The World Atlas of Coffee, provides an overview of research examining the relationship between coffee and various dimensions of health, including the gut/microbiome, sleep, cancer, cognition, mortality and more. If you want to explore this subject more deeply, Hoffmann has created a list of the research papers reviewed here.
If you would like to sign up for Open Culture’s free email newsletter, please find it here.
If you would like to support the mission of Open Culture, consider making a donation to our site. It’s hard to rely 100% on ads, and your contributions will help us continue providing the best free cultural and educational materials to learners everywhere. You can contribute through PayPal, Patreon, Venmo (@openculture) and Crypto. Thanks!
Related Content
Philosophers Drinking Coffee: The Excessive Habits of Kant, Voltaire & Kierkegaard
How Coffee Affects Your Brain: A Very Quick Primer
Why Coffee Naps Will Perk You Up More Than Either Coffee, or Naps, Alone
Paul Giamatti Plays Honoré de Balzac, Hopped Up on 50 Coffees Per Day
Outdoor enthusiasts of a non-vegetarian stripe, do you weary of garden variety energy bars and trail mix?
Perhaps you’re feeling adventurous enough to make your own pemmican, variously described by Tasting History’s Max Miller, above, as “history’s Power Bar” and “a meaty version of a survival food that has a shelf life not measured in months but in decades, just like hard tack.”
Perhaps you’re already well acquainted with this low-carb, ketogenic portable provision, a culinary staple of the upper half of North America long before the first European traders set foot on the land. Many indigenous communities across North America are still producing pemmican for both personal and ceremonial consumption.
Back in 1743, Hudson’s Bay Company fur trader James Isham was one of the first to document pemmican production for an English readership:
[Meat] beat between two Stones, till some of itt is as small as Dust…when pounded they putt itt into a bag and will Keep for several Years, the Bones they also pound small and Boil them…to Reserve the fatt, which fatt is fine and sweet as any Butter…Reckon’d by some Very good food by the English as well as Natives.
Perhaps now would be a good time to give thanks for the plentiful food options most of us have access to in the 21st-century (and pay it forward with a donation to an organization fighting food insecurity…)
A time may come when knowing how to make pemmican could give us a leg up on surviving, but for now, execution of this recipe is likely more of a curiosity satisfier.
To be fair, it’s not designed to be a delicacy, but rather an extremely long lasting source of calories, four times as nourishing as the same weight of fresh meat.
If you want to try it, lay in 2 pounds of meat – bison is historically the most popular and most documented, but deer, elk, moose, beef, fish, or fowl work well too.
You’ll also need an equal amount of suet, though heed Miller’s advice and add just enough to make things stick.
Bump the flavor up a notch with ground dried berries, sugar, or salt.
(Miller went the traditional route with chokeberries, procured in an extremely 21st-century manner.)
In terms of appliances, feel free to use such modern conveniences as your oven, your blender, and a small pan or mold.
(Please report back if you take the old school route with fire, direct sunlight, mortar, pestle, and a bag formed from undressed hide.)
Given Miller’s response to the finished dish, we’re hunching most of us will rest content to feast on historical context alone, as Miller digs into the Pemmican Proclamation of 1814, the Seven Oaks Incident and the unique role the biracial, bilingual Métis people of Canada played in the North American fur trade…
Those still up for it should feel free to take their pemmican to the next level by boiling it with wild onions or the tops of parsnips, to produce a rubaboo or rechaud, as bushcrafter Mark Young does below.
You can also get a taste of pemmican by ordering the Tanka Bars that Oglala Lakota-owned small business produces on South Dakota’s Pine Ridge Reservation.
Watch more of Max Miller’s Tasting History videos here.
– Ayun Halliday is the Chief Primatologist of the East Village Inky zine and author, most recently, of Creative, Not Famous: The Small Potato Manifesto and Creative, Not Famous Activity Book. Follow her @AyunHalliday.
Image by Casa Buonarroti, via Wikimedia Commons
I admit to having a hard time keeping grocery lists. Do I write them by hand? If so, do I do it in a dedicated notebook, on a refrigerator pad, or on any old scrap I find around? Do I compose them electronically, using some combination of my computer, my phone, and other, more specialized devices? And do I keep separate lists for separate trips to separate stores? (Certain delicacies, after all, you can only get at Trader Joe’s.)
Living in the 15th and 16th centuries, the Italian High Renaissance sculptor, painter, architect, poet, and engineer Michelangelo faced a rather less complicated shopping problem: he had only to send assistants off to market to bring back what he needed. Though vanishingly few of this prolific creator’s papers survive today, we do happen to have a few of the grocery lists he sent with them, like that which you see above.
John Updike once wrote that “excellence in the great things is built upon excellence in the small,” and the observation holds up ideally when we think about Michelangelo’s numerous great achievements — Pietà, David, The Last Judgment, St. Peter’s Basilica — in comparison to this humble yet striking rundown of ingredients for a meal, of the same basic kind each of us scrawl out regularly. But when Michelangelo scrawled, he scrawled with both a craftsman’s practical precision and an artist’s evocative flair. “Because the servant he was sending to market was illiterate,” writes the Oregonian‘s Steve Duin in a review of a Seattle Art Museum show, “Michelangelo illustrated the shopping lists — a herring, tortelli, two fennel soups, four anchovies and ‘a small quarter of a rough wine’ — with rushed (and all the more exquisite for it) caricatures in pen and ink.” As we can see, the true Renaissance Man didn’t just pursue a variety of interests, but applied his mastery equally to tasks exceptional and mundane. Which, of course, renders the mundane exceptional.
Related Content:
Michelangelo’s David: The Fascinating Story Behind the Renaissance Marble Creation
No matter how much coffee you drink, you never drink the same coffee twice. Coffee-drinkers understand this instinctively, even those who only drink their coffee at home using the same beans and the same brewing process day in and day out. For even in the most controlled coffee-making conditions we can achieve in our everyday lives, variations have a way of creeping in. Endless scrutiny of those variations is all in a day’s work for someone like Matt Perger, who’s come out on or near the top of several barista championships, and who founded the online coffee-education service Barista Hustle and its associated Youtube channel.
In the channel’s most popular video by far, Perger delivers an 80-minute lecture on “advanced coffee making” at Assembly Coffee in London. After covering the adjectives used to describe the flavor of coffee in general — from “weak,” “delicate,” and “tea-like” to “luscious,” “bitter,” and “overwhelming” — he moves on to the vocabulary of extraction.
The most important stage in the coffee-making process as far as the resulting taste is concerned, extraction is accomplished by putting hot water through coffee grounds, in whichever manner and with whichever device you may choose to do it. Weaker methods of extraction result in “salty” or “vegetal” tastes, and stronger methods in “astringent” or “powdery” ones.
As in so many pursuits, the most desirable outcomes lie in the middle of the spectrum. Just how to achieve that perfectly “transparent,” “nutty,” “balanced,” and even “sweet” cup of coffee constitutes the driving professional question for Perger and baristas like him. Clearly possessed of a taste for rigor, he explains the effects of everything from the design of roasters and grinders to the techniques of brewing and pouring while citing the findings of experiments and blind taste tests — and even acknowledging when pieces of expensive coffee-making gear yield no demonstrable quantitative benefit. True coffee aficionados who have an endless appetite for this kind of talk may find themselves tempted to sign up for Barista Hustle’s online courses, but even more so to brew another cup for themselves.
Related content:
Everything You Wanted to Know About Coffee in Three Minutes
How to Make Coffee in the Bialetti Moka Pot: The “Ultimate Techique”
The Birth of Espresso: The Story Behind the Coffee Shots That Fuel Modern Life
Your Burning Questions About Coffee Answered by James Hoffmann
10 Essential Tips for Making Great Coffee at Home
Based in Seoul, Colin Marshall writes and broadcasts on cities, language, and culture. His projects include the Substack newsletter Books on Cities, the book The Stateless City: a Walk through 21st-Century Los Angeles and the video series The City in Cinema. Follow him on Twitter at @colinmarshall or on Facebook.
FreshRSS 
