Buzz
Times evolve, and the contrast between past and present becomes more evident. As empires such as the Mongol Empire, Qing Dynasty, and Ottoman Empire crumbled, society adapted to the changing world. Along with these transformations came shifts in cultural and culinary practices. However, it’s astonishing that some ancient dishes, once deemed bizarre, continue to appear on dining tables in the 21st century. Here are ten such strange foods from ancient history that people still consume:
10. Garum: The Fermented Fish Sauce of Ancient Rome
Though the name 'garum' might sound appealing, it’s actually made by allowing fish to ferment in the sun within a clay pot, along with spices such as dill, coriander, and other herbs. Garum was a staple condiment in ancient Rome, often compared to the ketchup of the Roman era. The process of creating garum was not only complicated but also smelly—assigned to slaves and laborers in ancient Rome due to its labor-intensive and lengthy procedure.
During Roman times, Garum was available in various grades and prices, depending on the type of fish used and the concentration of the sauce—the more diluted, the cheaper it was. Over time, the technique of producing garum evolved as it spread to other parts of the world, but the fish sauce itself has endured for centuries and remains a part of modern cuisine today.
9. Braised Flamingo: A once-popular luxury dish, braised flamingo was a delicacy savored by the wealthy in ancient Rome. Despite being a rare treat, flamingo meat continues to appear in niche markets and is consumed in some places today, such as parts of China, Thailand, and Venezuela. This unusual dish is a throwback to a bygone era where extravagance and opulence were embodied in the consumption of exotic foods.
Chicken remains one of the most consumed sources of protein globally. But there are other birds that make their way onto our plates, such as turkey, duck, and lesser-known varieties like quail, grouse, goose, and even swan. Flamingo, however, is rarely eaten. A once celebrated dish, braised flamingo has stood the test of time and still appears in select regions.
Flamingos are undeniably strange creatures. Their thin, awkward frames, coupled with their odd movements, make them stand out in the bird world. Though their feathers start off white, they gradually turn pink due to their diet, which is rich in beta-carotene—the same pigment found in carrots that gives them their distinctive orange color.
Braised flamingo was once reserved for the Roman elite, consumed as a symbol of wealth and status. While rare today, flamingo meat still finds its way into the diet of some in modern times. Certain markets in China and Thailand sell it openly, and its consumption has even spread to Venezuela during times of food scarcity. Some Caribbean locals continue the age-old practice of hunting and eating flamingos as part of their culture.
8. Chewy Milk: A curious dish that has baffled both taste buds and tradition. Known for its unique texture, chewy milk combines the creaminess of milk with an unusual, chewy quality that challenges conventional expectations of dairy. A culinary oddity that has garnered both intrigue and skepticism, this dish remains a mystery to those who dare to try it.
In ancient Ireland, milk was considered a prized delicacy, but not the milk we are familiar with today. It was a yellow, frothy liquid that had to be chewed slowly, almost like a soft cheese. The process of chewing this milk could take longer than eating meat. While potatoes are beloved in Irish cuisine, they did not make their appearance in Ireland until the late 1600s. Until then, milk was the cornerstone of the Irish diet.
Milk came in many forms in ancient Ireland—drinking milk, buttermilk, fresh curds, and aged curds. There was even something called 'real curds.' During this era of milk dominance, the unique concept of 'chewy' milk emerged. In 1690, a visitor noted that the Irish consumed milk in as many as twenty different ways. Although milk still reigns supreme in Ireland, the methods of preparation have evolved, utilizing modern technology and more hygienic practices.
7. Witchetty Grub: In Australia, the term 'witchetty grub' refers to the large, white larvae of several moth species, particularly the cossid moth. These grubs feed on the roots of the witchetty bush, which is how they got their name. The native Aborigines of Australia once considered the witchetty grub a delicacy.
The witchetty grub is often cooked lightly over the coals of a fire, but it can also be consumed raw. When raw, it has a flavor reminiscent of almonds. When cooked, it takes on the taste of scrambled eggs or chicken. While raw witchetty grub was once the preferred method of consumption, some people have since opted to cook it, particularly when served alongside other foods. Despite its unusual nature, the witchetty grub remains a food enjoyed by many to this day.
If there is one food that could be considered truly bizarre, it's the witchetty grub. Despite its odd appearance and flavor, it continues to be eaten today, a testament to its lasting place in certain culinary traditions. Whether enjoyed raw or cooked, this unusual delicacy remains a symbol of Australia's unique food culture.
6. Sour Ram’s Testicles: Sour ram’s testicles were once a prized dish among the ancient Icelandic people. To prepare them, the testicles were thoroughly cleaned, the outer membranes were removed, and they were boiled. The glands were then pickled for months, with the brine being changed regularly to prevent any bacterial growth. Once they achieved the desired level of acidity, the testicles were pressed into a rectangular block and sliced for consumption.
Sour ram’s testicles were a beloved dish in ancient Iceland. The preparation process involved cleaning the testicles, removing the outer membranes, and boiling them. After boiling, the testicles were pickled for several months, with the brine being replaced regularly to avoid bacteria. When the testicles reached the proper level of acidity, they were pressed into a block, which was then sliced and served.
Ram’s testicles experienced a revival in the late 1950s when a Reykjavik restaurant began serving them alongside other traditional Icelandic dishes, such as fermented shark and boiled sheep’s head, as a wintertime delicacy. Unlike many ancient foods, sour ram’s testicles did not disappear into history. They are still found today in some Icelandic supermarkets during the winter months, and the dish has even gained popularity in America and Asia.
5. Deep Fried Maple Leaves: The practice of deep-frying maple leaves originated in Japan centuries ago, with some estimates dating it back to around 1300. Only yellow maple leaves, still attached to the tree, are used for this dish. Once the perfect leaves are selected, they are soaked in saltwater for nearly a year before being coated in batter and fried with sugar and sesame, creating a unique crunchy treat.
Deep-fried maple leaves are a traditional Japanese delicacy that dates back several centuries, with origins estimated around 1300. Only yellow maple leaves that are still attached to the tree are chosen. The leaves undergo a long soaking process in saltwater for almost a year. Once soaked, they are dipped in batter and fried with sugar and sesame, resulting in a crispy, flavorful dish.
The deep-fried maple leaves cannot be served immediately after frying. They need to be left overnight to allow excess oil to drain off. Without this step, the oil would overpower the flavor. Even today, deep-fried maple leaves are considered a specialty of Minoh City in Japan.
4. Ambergris: Known as 'floating gold' due to its golden hue and high value, ambergris is a rare substance that actually floats in the ocean. It forms in the digestive systems of whales, where it surrounds indigestible squid beaks. Often called whale vomit, ambergris is highly sought after in the perfume industry, where it is prized for its aromatic properties. It is also used in medicine and cocktails, and surprisingly, it is sometimes consumed.
Ambergris, sometimes referred to as 'floating gold' because of its color and worth, is a substance that floats in the ocean. It is created in the digestive tract of whales to encapsulate squid beaks that cannot be digested. Commonly called whale vomit, it actually exits from the other end. Its rarity and unique scent make ambergris valuable in the perfume industry. It is also used in medicine and cocktails, and though rare, it is still eaten.
The ancient Persians once made sherbets by mixing fruit or flower petals with ambergris, water, and lemon. King Charles II of England was known to enjoy a dish of eggs and ambergris as his favorite. While ambergris is still consumed today, it is very rare, as many people prefer to sell it for its high value. Christopher Kemp, a molecular biologist, is known to cook with white ambergris, appreciating its sweet fragrance.
3. Corpses: The consumption of human corpses is a practice that, although historically documented, remains highly controversial. While it has occurred in certain ancient cultures for ceremonial or survival purposes, it is largely regarded as taboo in the modern world.
In ancient times, medical cannibalism was widespread. It involved using human body parts to cure ailments. The practice arose from the belief that the human body’s self-healing abilities could be transferred to another person. Cultures such as those of ancient Mesopotamia, Egypt, Greece, and China believed in this concept. Medical cannibalism often relied on the idea of sympathetic magic. For instance, powdered blood was used to stop bleeding, human fat treated bruises, and powdered skulls were believed to help with migraines and dizziness.
Cannibalism is still practiced in some parts of the world today for various reasons. In Papua New Guinea, the Korowai tribe believes that demons in human form are responsible for mysterious deaths, and they consume the body of the deceased to avenge the death. Similarly, Fiji has a notorious history of cannibalism, although it has declined in modern times. However, the Naihehe Caves tribe in Fiji still continues this practice.
3. Dirt
Geophagia is the act of eating dirt, a practice that dates back to prehistoric times and was documented by the ancient Greeks and Romans. Today, this practice still occurs in places such as urban South Africa and various countries, including the United States. In psychiatric terms, geophagia is considered a form of pica, a condition where individuals have cravings for non-food items like dirt, clay, ash, paper, and even hair.
The reasons people engage in geophagia vary. Some believe it can help with digestive issues, enhance skin health, or even prevent illnesses by absorbing toxins. Historical European texts from the 16th and 17th centuries linked geophagia with a condition called chlorosis, or “green sickness,” which is a type of anemia. Despite its historical roots, geophagia continues to be practiced, especially in tropical regions across the globe.
1. Dormouse
The dormouse is a small rodent from the Gliridae family. Found in Africa, Asia, and Europe, these nocturnal creatures may resemble rats in size, but they can become significant pests. Dormice can invade farmland in large numbers, devastating crops and making harvests impossible. With such a negative reputation, it’s surprising to learn that they were once considered a delicacy.
In ancient Rome, dormice were highly prized as a culinary treat, enjoyed by many households across the empire. Although their popularity has waned over time, dormice are still a traditional dish in Croatia and Slovenia. Dormouse trapping remains an important cultural event in these countries, particularly on the Island of Hvar, where they are grilled over an open flame and served on bread.
