30 Questions
Which ingredient did Childs use to make the millet-pork stew in the experiment?
Millet crisp
What do researchers use the limits of palatability as a guide for?
Identifying the outer bounds of human palates
How did one taster describe the millet-pork stew?
Earthy and aromatic
Based on the text, what was the purpose of the symposium 'Appetite for the Past' hosted by New York University's Institute for the Study of the Ancient World?
To showcase ancient recipes that have been reconstructed
What evidence did Yitzchak Jaffe find on the ancient ceramic cooking pot from the Siwa culture?
Residue and soot
What did the diners at the tasting in New York City have the opportunity to sample?
Food from different continents and time periods
What evidence did the lipid analysis provide about the ingredients in the pot?
The analysis pointed to plant ingredients, specifically millet.
What type of pot did the researchers use in their experiments?
Clay La Chamba pot
How did the researchers believe the pot was used for cooking?
The pot was used to simmer stew with the pot tipped on its side.
What other methods have been used to identify ancient ingredients, according to the text?
Microfossils and phytoliths analysis
Which term was more commonly used in ancient Rome to refer to a place of refreshment like a snack bar?
Popina
What does the term 'thermopolium' mean in Greek?
Hot shop
What additional service did a caupona offer, compared to a thermopolium?
Sleeping accommodation
Which term was commonly used in ancient Rome to refer to a place of refreshment like a snack bar?
Popina
What does the term 'thermopolium' mean in Greek?
Hot shop
What additional service did a caupona offer, compared to a thermopolium?
Sleeping
Which of the following best describes the purpose of the document written by the scribe?
To inform readers about the food and drink at Medieval Times
What did the scribe and Karen of Palmer decide to drink at Medieval Times?
All of the above
What did Karen of Palmer cherish from her visit to Medieval Times?
The Medieval Times goblet
Which dish was described as 'the most pleasant and satisfying dish of the night'?
The stew created by House Campbell
Which dish was criticized for being undercooked and should have been thrown out?
The tuber of impressive size and weight
Which dish was described as having 'an invasive covering of sauce of uncertain origin'?
The fowl tender as a handmaiden’s touch
Which dish was praised for having a 'mighty bit of fire' and 'entertaining magic'?
The loaf with notable pungency of cloves
Which of the following was NOT one of the dining rooms available for first-class passengers on the Titanic?
A Mediterranean bistro
How much did a one-way reservation for a luxury parlor suite cost on the Titanic?
£4,350
How many passengers and crew members died as a result of the Titanic's sinking?
1,500
Which of the following was NOT a course on the first-class menu served on the Titanic?
Cold Asparagus Vinaigrette
What was the total number of courses in the first-class menu served on the Titanic?
10
Which of the following was NOT mentioned as part of the luxurious dining experience on the Titanic?
Hothouse grapes and fresh peaches
What was offered to the first-class passengers after the completion of the meal on the Titanic?
Spirits and cigars
Test your culinary knowledge with this fascinating quiz on ancient recipes! From Babylonian stews to Chinese desserts, discover the rich history behind these reconstructed dishes. Challenge yourself and learn about the flavors that span continents and millennia.
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