Delicacies of antiquity

12.05.2012                      20.Ijar. 5772                    Emor; Tag 35 des Omer

Gut antik (römisch) essen:

Delicacies of antiquity

In Herod’s time, Roman cuisine flourished in Caesarea. Today, using vestiges of ancient recipes, chefs are attempting to reconstruct dishes popular in the Roman Empire and learn more about what dining was like here 2,000 years ago.

The story begins with a chance conversation between Amos Sion, chef and owner of the Helena restaurant in the old Caesarea port, and his partner Uri Jeremias, chef and owner of the Uri Buri restaurant and the Efendi Hotel in Acre. The subject of the conversation was the menu of Jermias’ new boutique hotel in a large and luxurious Ottoman house.
“I told him I thought the menu should reflect the history of the place,” recalls Sion, “that it may be worthwhile to travel to Istanbul or draw inspiration from Turkish cuisine. And then I returned to my restaurant, looked around and said to myself that I was an idiot. I’m located in the Caesarea port, in one of the most beautiful archaeological sites in Israel, in a place where there was a fascinating culture 2,000 years ago − and there is no hint of that on the menu.”…