“Appetite for the Past” (Franke Program in Science and the Humanities)

Registration required; join the waiting list here

A curated dinner of Babylonian cuisine, prepared according to 3700-year old food recipes held in the Yale Babylonian Collection by:

Gojko Barjamovic, Assyriologist, Yale University
Patricia Jurado, Chef, Basque Culinary Center
Agnete Lassen, Curator, Yale University
Vincent Morel, Egyptologist, Yale University
Pia Sörensen (‘05), Chemist, Harvard University

– with assistance from the students and teaching staff of the Yale College class NELC 120 “Unequal”

The ancient recipes use only organic ingredients (vegetarian/vegan option available) using beer brewed by Vanessa Todorow, Yale School of Medicine, on Middle Eastern yeasts grown by Zane Johnson, Yale School of Medicine