Abstract:

Millennia before the Columbian Exchange brought potatoes, tomatoes, maize, and pepper from the New World, many of the Old World’s core food plants and animals were domesticated in the region of Upper Mesopotamia in what is today Turkey, Syria, Iran, and Iraq. This includes barley and wheat, sheep, goat, cow, and pig, which to this day account for more than half of all calories consumed by humans on the planet.

It is therefore not surprising that the oldest known culinary recipes also come from ancient Mesopotamia. These recipes can be found on a group of clay tablets kept in the Yale Babylonian Collection.

Dishes known from ancient Mesopotamia include breads, cakes, pies, porridges, soups, stews, and roasts. A larger proportion of the food than is the case today was probably eaten raw. Unlike the modern Western tradition, there seems to have been no essential distinction between sweet and savory dishes, and no conventions about the order in which to eat them. As in many other traditions, presentation took precedence over order, with many dishes served together and continuously during a seating. Texts often reflect a close concern for the form and appearance of food, and elaborate utensils and molds found in excavations show great attention to its visual display

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