> I am reminded of reading some classicists' attempt to create garum in the kitchen by making some unpleasant horror of mashed fish or something back in the eighties or nineties. No one ever mentioned in those kinds of write-ups back then that they still make fish sauce in Italy.
A more modern example might be that recently discovered Babylonian Lamb Stew [0]. Most of the scholarly reconstructions of the stew follow the recipe very literally, and the result is, frankly, awful, because ancient readers would probably have made cultural assumptions about certain steps in the recipe. Meanwhile, some internet cooks who take a stab at the same recipe come up with something arguably much better, because they're applying their knowledge as cooks to guess what might have been stated or unstated by the recipe. [1]
Makes you wonder why no one thought to just take a copy of one of the statues to a modern artist and say, "Hey! How would you paint this?" I'm willing to bet that, even now, it would be reasonably close to how an artist 2000 years ago might have approached it.
[0] https://eatshistory.com/the-oldest-recorded-recipe-babylonia...
[1] https://www.tastinghistory.com/recipes/babylonianlambstew
There's probably a village in Iraq that traditionally makes something that would be recognizable to the ancients even if it uses potatoes now.
I have been reading cookbook from 1767. And mostly you get ingredients and probably not all of them. And sometimes you get amounts. And useful instructions like boil so many times... I have understood that with those really old recipes, the person recording them might at best have been in the same room. But probably was not a chef.
Old recipes are more memory cues for experienced cooks than the modern step-by-step guide for amateurs we are used to. They're scanty in detail because they assume quite a lot of existing knowledge.
It's the difference between "a chicken stew flavoured with turmeric and cumin, then rice enough to cook in and fully absorb the broth" and "first, take 500g of boneless skinless chicken thighs..."
> I have understood that with those really old recipes, the person recording them might at best have been in the same room. But probably was not a chef.
That's going too far. The person recording them might be the same person who is used to making the food, or might be taking literal dictation from that person.
Knowing how to make food isn't the same skill as knowing how to explain the process in a way that someone who isn't already trained to make the food can follow.
archeologists needing a hand from modern experts reminds me, too, of Janet Stephens.
https://classics.rutgers.edu/the-hair-archaeologist-janet-st...