[
  {
    "id": 1,
    "title": "Tuh’u: A Ruby Lamb Stew from a Babylonian Tablet",
    "sources": [
      {
        "title": "Yale Babylonian Collection: Babylonian Cooking",
        "url": "https://babylonian-collection.yale.edu/about/babylonian-cooking",
        "note": "Scholarly modern tuh’u reconstruction; its measurements are not ancient."
      },
      {
        "title": "CDLI: A Babylonian Cookbook",
        "url": "https://cdli.earth/cdli-tablet/724",
        "note": "Tablet context, approximate chronology and nature of its concise recipes."
      }
    ]
  },
  {
    "id": 2,
    "title": "Pašrūtum: The Babylonian Soup That “Unwinds”",
    "sources": [
      {
        "title": "Yale: Babylonian Cooking",
        "url": "https://babylonian-collection.yale.edu/about/babylonian-cooking",
        "note": "Published modern reconstruction of the bread-finished broth."
      },
      {
        "title": "Yale–Harvard recipe project",
        "url": "https://macmillan.yale.edu/stories/what-did-ancient-babylonians-eat-yale-harvard-team-tested-their-recipes",
        "note": "Explains translation uncertainty and experimental work."
      }
    ]
  },
  {
    "id": 3,
    "title": "A Lid Worth Lifting: Babylonian Poultry Pie",
    "sources": [
      {
        "title": "Hellenic Society for Archaeometry newsletter 227",
        "url": "https://www.archaeometry.org.gr/attachments/el/newsletters/newsletter_227.pdf",
        "note": "Reproduces discussion of the Babylonian covered bird dish and identifies the scholarly Yale source."
      },
      {
        "title": "Scholarly Yale culinary-tablet essay",
        "url": "https://www.laphamsquarterly.org/roundtable/ancient-mesopotamian-tablet-cookbook",
        "note": "Food forms and methodological cautions; not a complete measured pie recipe."
      }
    ]
  },
  {
    "id": 4,
    "title": "Dill Across a Border: An Elamite-Inspired Broth",
    "sources": [
      {
        "title": "CDLI: A Babylonian Cookbook",
        "url": "https://cdli.earth/cdli-tablet/724",
        "note": "Tablet context and dill in the Elamite-labelled preparation."
      },
      {
        "title": "Scholarly translation: Elamite Broth",
        "url": "https://www.laphamsquarterly.org/roundtable/ancient-mesopotamian-tablet-cookbook",
        "note": "Historical blood and sour-milk combination and limits of reconstruction."
      }
    ]
  },
  {
    "id": 5,
    "title": "Mersu: A Royal Delivery Notice Becomes a Date Sweet",
    "sources": [
      {
        "title": "BAS: Mersu and the Mari delivery record",
        "url": "https://www.biblicalarchaeology.org/daily/ancient-cultures/daily-life-and-practice/bar-test-kitchen-mersu/",
        "note": "Explains the ingredient notice and absence of an exact ancient recipe."
      },
      {
        "title": "Harvard Museum: Ancient Mesopotamian Cuisine",
        "url": "https://hmane.harvard.edu/event/ancient-mesopotamian-cuisine",
        "note": "Modern scholarly reception menu includes a date confection called mersu."
      }
    ]
  },
  {
    "id": 6,
    "title": "Milk and “Soakies”: Babylonian Lamb with Barley Cakes",
    "sources": [
      {
        "title": "Scholarly Yale tablet essay",
        "url": "https://www.laphamsquarterly.org/roundtable/ancient-mesopotamian-tablet-cookbook",
        "note": "Milk, lamb and grain cakes in the interpreted surviving instruction."
      },
      {
        "title": "Yale–Harvard reconstruction project",
        "url": "https://macmillan.yale.edu/stories/what-did-ancient-babylonians-eat-yale-harvard-team-tested-their-recipes",
        "note": "Independent description distinguishes this preparation from beet stew."
      }
    ]
  },
  {
    "id": 7,
    "title": "Before Farming: Pulse Cakes Inspired by Shanidar",
    "sources": [
      {
        "title": "Kabukcu et al., Cooking in caves",
        "url": "https://doi.org/10.15184/aqy.2022.143",
        "note": "Direct microscopic study of processed food; no proportions or shape survive."
      },
      {
        "title": "Birkbeck: prehistoric cooking research",
        "url": "https://www.bbk.ac.uk/news/oldest-charred-food-ever-found-reveals-cooking-techniques-70-000-years-ago",
        "note": "Research-team summary of the findings and their significance."
      }
    ]
  },
  {
    "id": 8,
    "title": "Beans Before the Loaf: An Ahihud-Inspired Fava Mash",
    "sources": [
      {
        "title": "Weizmann: early fava farming",
        "url": "https://www.weizmann-usa.org/news-media/in-the-news/not-by-bread-alone-neolithic-people-in-israel-first-to-farm-fava-beans-10-000-years-ago",
        "note": "Large charred-bean finds at Ahihud, Nahal Zippori and Yiftah’el."
      },
      {
        "title": "Scientific Reports: ancient faba progenitor",
        "url": "https://www.nature.com/articles/srep37399",
        "note": "Primary archaeobotanical context and crop history; no cooking instructions."
      },
      {
        "title": "University College London Hospitals: G6PD deficiency",
        "url": "https://www.uclh.nhs.uk/patients-and-visitors/patient-information-pages/glucose-6-phosphate-dehydrogenase-g6pd-deficiency",
        "note": "Current ingredient-safety guidance identifies fava/broad beans as a trigger in G6PD deficiency. This is modern safety guidance, not historical evidence."
      }
    ]
  },
  {
    "id": 9,
    "title": "A Loaf for Wah: Conical Emmer Bread from Egypt",
    "sources": [
      {
        "title": "Met: conical bread from Wah’s tomb",
        "url": "https://www.metmuseum.org/art/collection/search/572209",
        "note": "Specific excavated food, dates, location and form."
      },
      {
        "title": "UCL: Egyptian emmer genome",
        "url": "https://www.ucl.ac.uk/news/2019/nov/3000-year-old-egyptian-wheat-genome-sequenced-first-time",
        "note": "Grain history and distinction between ancient and modern wheat."
      }
    ]
  },
  {
    "id": 10,
    "title": "Rekhmire’s Cake Makers: Tigernut and Honey Cakes",
    "sources": [
      {
        "title": "Met: Preparing and Cooking Cakes, Rekhmire",
        "url": "https://www.metmuseum.org/art/collection/search/544624",
        "note": "Specific scene, date and provenance."
      },
      {
        "title": "RAWI: Rekhmire cake-making evidence",
        "url": "https://artsandculture.google.com/story/the-only-surviving-recipe-from-ancient-egypt-rawi-egypts-heritage-review/JwWBdFLMo-F3Uw",
        "note": "Egyptological interpretation and explicit uncertainty about cooking and shape."
      }
    ]
  },
  {
    "id": 11,
    "title": "A Broken Papyrus, a Bowl of Lentils",
    "sources": [
      {
        "title": "Heidelberg: G 1701 catalogue",
        "url": "https://www.ub.uni-heidelberg.de/papyri/view/p_g_1701/",
        "note": "Official material, language, uncertain provenance and date ranges."
      },
      {
        "title": "RAWI: historical lentil recipe",
        "url": "https://artsandculture.google.com/story/bringing-7-000-years-of-history-to-your-kitchen-rawi-egypts-heritage-review/gQWBE99IbzZPsw?hl=en",
        "note": "Published translation and credited modern reconstruction; no ancient quantities."
      }
    ]
  },
  {
    "id": 12,
    "title": "Fish Broth with Barley: A Greek Papyrus Pot",
    "sources": [
      {
        "title": "Bilabel: Opsartytika und Verwandtes",
        "url": "https://archive.org/details/opsartytikaundv0bila",
        "note": "Public-domain scholarly edition and German translation, fish broth section; uncertain readings shown."
      },
      {
        "title": "Heidelberg: G 1701 catalogue",
        "url": "https://www.ub.uni-heidelberg.de/papyri/view/p_g_1701/",
        "note": "Confirms cookbook fragments but records unknown provenance."
      }
    ]
  },
  {
    "id": 13,
    "title": "Counting Geese, Cooking a Goose: An Egyptian-Inspired Roast",
    "sources": [
      {
        "title": "British Museum: Nebamun’s geese",
        "url": "https://www.britishmuseum.org/collection/object/Y_EA37978",
        "note": "Specific scene, date, location, geese, eggs and scribes; no recipe."
      },
      {
        "title": "British Museum: Egyptian life and death",
        "url": "https://www.britishmuseum.org/collection/galleries/egyptian-life-and-death",
        "note": "Explains elite, idealised context and representational limits."
      }
    ]
  },
  {
    "id": 14,
    "title": "A Papyrus Grill: Liver with Coriander and Thyme",
    "sources": [
      {
        "title": "Bilabel: Opsartytika und Verwandtes",
        "url": "https://archive.org/details/opsartytikaundv0bila",
        "note": "Public-domain scholarly translation of liver, seasonings and spit-roasting; uncertain terms visible."
      },
      {
        "title": "Heidelberg: G 1701 catalogue",
        "url": "https://www.ub.uni-heidelberg.de/papyri/view/p_g_1701/",
        "note": "Language, date ranges and unknown provenance."
      }
    ]
  },
  {
    "id": 15,
    "title": "The Lettuce That Became an Offering: A Fresh Egyptian-Inspired Plate",
    "sources": [
      {
        "title": "UCL: faience lettuce UC 34696",
        "url": "https://www.ucl.ac.uk/museums-static/digitalegypt/koptos/uc34696.html",
        "note": "Specific model, temple context and possible votive function; no exact date on page."
      },
      {
        "title": "Manchester: The Lettuce Connection",
        "url": "https://research.manchester.ac.uk/files/59282639/FULL_TEXT.PDF",
        "note": "Detailed study of Egyptian plant representations and their interpretation."
      }
    ]
  },
  {
    "id": 16,
    "title": "Mustard and Honey: A Papyrus Dressing on Modern Cabbage",
    "sources": [
      {
        "title": "Bilabel: Opsartytika und Verwandtes",
        "url": "https://archive.org/details/opsartytikaundv0bila",
        "note": "Public-domain translation of shoot preparation with mustard and honey; plant reading and sauce details are uncertain."
      },
      {
        "title": "Heidelberg: G 1701 catalogue",
        "url": "https://www.ub.uni-heidelberg.de/papyri/view/p_g_1701/",
        "note": "Official dates, language and unknown provenance."
      }
    ]
  },
  {
    "id": 17,
    "title": "Ezekiel’s Mixed Bread: A Recipe in a Story of Scarcity",
    "sources": [
      {
        "title": "USCCB: Ezekiel 4 with notes",
        "url": "https://bible.usccb.org/bible/ezekiel/4",
        "note": "Primary passage in translation and explanation of siege/scarcity symbolism."
      },
      {
        "title": "Bible Gateway: Ezekiel 4:9, NRSVUE",
        "url": "https://www.biblegateway.com/passage/?search=Ezekiel+4%3A9&version=NRSVUE",
        "note": "Independent modern translation of the grain-and-pulse ingredient list; no measures or loaf method."
      }
    ]
  },
  {
    "id": 18,
    "title": "Roast Lamb and Bitter Greens: Reading an Ancient Meal",
    "sources": [
      {
        "title": "Sefaria: Exodus 12:8",
        "url": "https://www.sefaria.org/Exodus.12.8?lang=bi",
        "note": "Primary translated meal pairing; not a measured household recipe."
      },
      {
        "title": "Sefaria: Mishnah Pesachim 7:1",
        "url": "https://www.sefaria.org/Mishnah_Pesachim.7.1?lang=bi",
        "note": "Early rabbinic discussion of roasting technique, with ritual context."
      }
    ]
  },
  {
    "id": 19,
    "title": "The First Green Grain: A Parched-Wheat Adaptation",
    "sources": [
      {
        "title": "NET Bible: Leviticus 2",
        "url": "https://bible.org/sites/bible.org/resources/netbible/lev2.htm",
        "note": "Primary translation and notes on fire-treated new grain in an offering."
      },
      {
        "title": "NRSVUE: Ruth 2:14",
        "url": "https://www.biblegateway.com/passage/?search=Ruth+2%3A14&version=NRSVUE",
        "note": "Primary meal scene involving parched grain; no quantities or technique details."
      }
    ]
  },
  {
    "id": 20,
    "title": "Abigail’s Portable Food: A Pressed Fig Cake",
    "sources": [
      {
        "title": "USCCB: First Samuel 25",
        "url": "https://bible.usccb.org/bible/1samuel/25",
        "note": "Specific narrative provision list includes pressed fig cakes."
      },
      {
        "title": "Borowski: Daily Life in Biblical Times",
        "url": "https://www.sbl-site.org/wp-content/uploads/2024/12/borowskifulltext.pdf",
        "note": "Scholarly context for regional food and provisions; no measured fig-cake recipe."
      }
    ]
  },
  {
    "id": 21,
    "title": "Abyrtake: A Persian Relish Seen Through Greek Eyes",
    "sources": [
      {
        "title": "Suda On Line: alpha 103, abyrtake",
        "url": "https://www.cs.uky.edu/~raphael/sol/sol-cgi-bin/search.cgi?db=REAL&field=adlerhw_gr&searchstr=alpha%2C103",
        "note": "Scholarly translation with earlier comic fragments and ingredient notes; late lexicon preserves ancient material."
      },
      {
        "title": "Iranica: Cooking in ancient Iran",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-i-in-ancient-iran/",
        "note": "Classical royal food list and cautions about the limited evidence."
      }
    ]
  },
  {
    "id": 22,
    "title": "Thria: Ancient Leaf Bundles with a Modern Wrapper",
    "sources": [
      {
        "title": "Suda On Line: theta 489, thria",
        "url": "https://cs.uky.edu/~raphael/sol/sol-cgi-bin/search.cgi?db=REAL&enlogin=guest&field=adlerhw_gr&login=&searchstr=theta%2C489",
        "note": "Scholarly translation and notes on classical references and varied fillings."
      },
      {
        "title": "Bilabel: Opsartytika und Verwandtes",
        "url": "https://archive.org/details/opsartytikaundv0bila",
        "note": "Public-domain reproduction of commentary recipe with groats, soft cheese, eggs and fig wrapper."
      }
    ]
  },
  {
    "id": 23,
    "title": "A Pulse at a Crossroads: Roasted Chickpeas Inspired by Kumidi",
    "sources": [
      {
        "title": "Gur-Arieh et al.: dietary practices at Kamid el-Loz",
        "url": "https://link.springer.com/article/10.1007/s12520-024-02000-w",
        "note": "Specific chickpea assemblage and explicit methodological limits."
      },
      {
        "title": "Southwest Asian founder crops",
        "url": "https://www.journals.uchicago.edu/doi/abs/10.1086/658367",
        "note": "Primary crop-history research, not a roast recipe."
      }
    ]
  },
  {
    "id": 24,
    "title": "A Hittite Bread Name, a Modern Cheese-Filled Loaf",
    "sources": [
      {
        "title": "Theo van den Hout: Eating in Hittite Anatolia",
        "url": "https://isac.uchicago.edu/sites/oi.uchicago.edu/files/uploads/shared/N_and_N/nn237%20Spring_2018%20Text.pdf",
        "note": "Names of cheese-containing breads, not a preserved filled-loaf formula."
      },
      {
        "title": "University of Helsinki: Food in the Ancient Near East",
        "url": "https://www.helsinki.fi/en/researchgroups/ancient-near-eastern-empires/news/amme-seminar-food-in-ancient-near-east",
        "note": "Bread scholarship and different types of evidence; its commercial-production examples span several societies."
      }
    ]
  },
  {
    "id": 25,
    "title": "The Pot Remembers: Barley, Peas and Milk at Çatalhöyük",
    "sources": [
      {
        "title": "Hendy et al.: Ancient proteins from ceramic vessels at Çatalhöyük West",
        "url": "https://doi.org/10.1038/s41467-018-06335-6",
        "note": "Primary protein study; cannot by itself distinguish all mixed meals from successive uses."
      },
      {
        "title": "Max Planck research-team explanation",
        "url": "https://www.shh.mpg.de/1081398/catalhoyuk-proteins-cuisine?c=787563",
        "note": "Specific identified crops and dairy groups, vessel dates, and explicit caveat about mixing."
      }
    ]
  },
  {
    "id": 26,
    "title": "Kandaulos: The Lydian Meal Thickened with Bread and Cheese",
    "sources": [
      {
        "title": "Archaeological Exploration of Sardis: Bon Appetit!",
        "url": "https://www.sardisexpedition.org/en/essays/latw-greenewalt-bon-appetit",
        "note": "Lydian attribution, bread-and-cheese design, dill rendering and distinction between literary and archaeological evidence."
      },
      {
        "title": "Athenaeus Book 12, translated by C. D. Yonge",
        "url": "https://www.attalus.org/old/athenaeus12a.html",
        "note": "Public-domain primary-text translation around 516d; renders the aromatic as anise."
      }
    ]
  },
  {
    "id": 27,
    "title": "Ribs and the Hearth: A Hittite-Inspired Pork Meal",
    "sources": [
      {
        "title": "Theo van den Hout: Eating in Hittite Anatolia",
        "url": "https://isac.uchicago.edu/sites/oi.uchicago.edu/files/uploads/shared/N_and_N/nn237%20Spring_2018%20Text.pdf",
        "note": "Pork and ribs in a reconstructed textual menu; grilling and broth cooking, not this exact sequence."
      },
      {
        "title": "Theo van den Hout: A Hittite Queen and James Henry Breasted, News & Notes 184 (Winter 2005), pp. 5–6",
        "url": "https://isac.uchicago.edu/publications/news-notes-184-winter",
        "note": "Official current issue archive; Download PDF contains the article on pp. 5–6. Discussion of food storage in Puduhepa’s dream is context, not a rib recipe."
      }
    ]
  },
  {
    "id": 28,
    "title": "Citron in Syrup: A Preserve Named at the Sasanian Court",
    "sources": [
      {
        "title": "Raham Asha: Husraw and the Page, sections 43–46",
        "url": "https://www.persoaryanstudies.org/uploads/1/4/3/4/143405260/hkr.pdf",
        "note": "Primary-text edition includes the named preserve category; no measured peel recipe."
      },
      {
        "title": "Encyclopaedia Iranica: Cooking in Pahlavi Literature",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-ii-in-pahlavi-literature/",
        "note": "Scholarly identification of citron among preserves."
      },
      {
        "title": "Encyclopaedia Iranica: Husraw and the Page",
        "url": "https://www.iranicaonline.org/articles/kusraw-kawadan-ud-redak-ew/",
        "note": "Court setting and later textual transmission."
      }
    ]
  },
  {
    "id": 29,
    "title": "Sour Broth, Sweet Finish: A Sasanian Beef Breast",
    "sources": [
      {
        "title": "Raham Asha: Husraw and the Page, section 21",
        "url": "https://www.persoaryanstudies.org/uploads/1/4/3/4/143405260/hkr.pdf",
        "note": "Edited source names beef breast, sour broth, sugar and candy; does not give proportions."
      },
      {
        "title": "Encyclopaedia Iranica: Cooking in Pahlavi Literature",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-ii-in-pahlavi-literature/",
        "note": "Interpretation of the food terms."
      },
      {
        "title": "Encyclopaedia Iranica: Husraw and the Page",
        "url": "https://www.iranicaonline.org/articles/kusraw-kawadan-ud-redak-ew/",
        "note": "Literary genre, Sasanian setting and later manuscripts."
      }
    ]
  },
  {
    "id": 30,
    "title": "Pālūda: Apple Juice, Quince and an Uncertain Set",
    "sources": [
      {
        "title": "Encyclopaedia Iranica: Cooking in Pahlavi Literature",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-ii-in-pahlavi-literature/",
        "note": "Apple and silver-quince interpretation of the named jelly."
      },
      {
        "title": "Raham Asha: Husraw and the Page, section 41",
        "url": "https://www.persoaryanstudies.org/uploads/1/4/3/4/143405260/hkr.pdf",
        "note": "Apple-focused reading; neither source supplies this starch method."
      },
      {
        "title": "Encyclopaedia Iranica: Husraw and the Page",
        "url": "https://www.iranicaonline.org/articles/kusraw-kawadan-ud-redak-ew/",
        "note": "Textual transmission and court-literature context."
      }
    ]
  },
  {
    "id": 31,
    "title": "Afsard: Cold Meat with Vinegar and a Modern Safety Boundary",
    "sources": [
      {
        "title": "Raham Asha: Husraw and the Page, section 31",
        "url": "https://www.persoaryanstudies.org/uploads/1/4/3/4/143405260/hkr.pdf",
        "note": "Edited cold-meat and vinegar passage; no roast-and-chill instructions."
      },
      {
        "title": "Encyclopaedia Iranica: Cooking in Pahlavi Literature",
        "url": "https://www.iranicaonline.org/articles/cooking/cooking-ii-in-pahlavi-literature/",
        "note": "Scholarly account distinguishes cold dishes from separate raw-pickling references."
      },
      {
        "title": "Encyclopaedia Iranica: Husraw and the Page",
        "url": "https://www.iranicaonline.org/articles/kusraw-kawadan-ud-redak-ew/",
        "note": "Literary context and surviving later textual witnesses."
      }
    ]
  },
  {
    "id": 32,
    "title": "A Mould Full of Questions: Stiff Sorghum at Dangeil",
    "sources": [
      {
        "title": "Anderson et al.: Bread Moulds from the Amun Temple at Dangeil, an Addendum, Sudan & Nubia 11 (2007), pp. 89–93 — author copy",
        "url": "https://www.academia.edu/31246270/Bread_Moulds_from_the_Amun_Temple_at_Dangeil_Nile_State_an_Addendum",
        "note": "Exact 2007 paper deposited by lead author Julie R. Anderson; sorghum evidence, modern moulded-porridge experiments and unresolved porridge-versus-beverage question. Author-deposited reading copy."
      },
      {
        "title": "Dangeil crucible and temple-context study",
        "url": "https://link.springer.com/article/10.1007/s12520-026-02424-6",
        "note": "Chronology and continuing description of food-offering alternatives; not a porridge recipe."
      },
      {
        "title": "Fuller and Lucas: Agricultural Diversification in Nubia",
        "url": "https://discovery.ucl.ac.uk/id/eprint/10119133/1/Nubia%20handbook%20final%20ms.pdf",
        "note": "Scholarly synthesis of grain foods and the Dangeil mould evidence."
      }
    ]
  },
  {
    "id": 33,
    "title": "Inside the Bone: A Kerma-Inspired Marrow Starter",
    "sources": [
      {
        "title": "A Bestiary of Ancient Nubia, chapter 10",
        "url": "https://isac.uchicago.edu/publications/bestiary-ancient-nubia",
        "note": "Broad scholarly discussion includes livestock marrow as food in pastoral Nubian cultures; not an exact Kerma marrow recipe."
      },
      {
        "title": "Chaix and Grant: Palaeoenvironment and Economy at Kerma",
        "url": "https://books.ub.uni-heidelberg.de/propylaeum/catalog/view/202/273/76694",
        "note": "Site dates, cattle bones in domestic food refuse, and distinction between domestic and funerary evidence."
      }
    ]
  },
  {
    "id": 34,
    "title": "Dates into a Pour: A Qasr Ibrim-Inspired Syrup",
    "sources": [
      {
        "title": "Copley et al.: Detection of Palm Fruit Lipids at Qasr Ibrim",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC1088645/",
        "note": "Primary chemical evidence resembles date/doum kernel lipids and indicates processing; does not identify exact syrup."
      },
      {
        "title": "Fuller and Lucas: Savanna on the Nile",
        "url": "https://discovery.ucl.ac.uk/id/eprint/10119133/1/Nubia%20handbook%20final%20ms.pdf",
        "note": "Scholarly interpretation links Post-Meroitic residues with boiling dates for sugar."
      },
      {
        "title": "Copley et al.: Processing Palm Fruits in the Nile Valley",
        "url": "https://doi.org/10.1017/S0003598X00088761",
        "note": "Companion report on palm processing in pottery; exact recipe and concentration remain unknown."
      }
    ]
  },
  {
    "id": 35,
    "title": "Libum: A Roman Cheese Loaf Baked on Leaves",
    "sources": [
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "British Museum: Cook a classical feast",
        "url": "https://www.britishmuseum.org/blog/cook-classical-feast-nine-recipes-ancient-greece-and-rome",
        "note": "Museum discussion of libum and later adaptations; its honeyed version is distinguished from Cato 75."
      }
    ]
  },
  {
    "id": 36,
    "title": "Placenta: Cato's Layered Cheese and Honey Pie",
    "sources": [
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "Cato, On Agriculture: Loeb introduction",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/Introduction*.html",
        "note": "Historical context for Cato and the surviving agricultural text, not proof of the dish's everyday frequency."
      }
    ]
  },
  {
    "id": 37,
    "title": "Globi: Roman Cheese Fritters with Honey and Poppy Seeds",
    "sources": [
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "Cato, On Agriculture: Loeb introduction",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/Introduction*.html",
        "note": "Historical context for Cato and the surviving agricultural text, not proof of the dish's everyday frequency."
      }
    ]
  },
  {
    "id": 38,
    "title": "Savillum: A Spoonable Roman Honey Cheesecake",
    "sources": [
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "Cato, On Agriculture: Loeb introduction",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/Introduction*.html",
        "note": "Historical context for Cato and the surviving agricultural text, not proof of the dish's everyday frequency."
      }
    ]
  },
  {
    "id": 39,
    "title": "Punic Porridge: Grain, Fresh Cheese, Honey, and Egg",
    "sources": [
      {
        "title": "Cato, On Agriculture 74–90",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/E*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "Cato, On Agriculture: Loeb introduction",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/Introduction*.html",
        "note": "Historical context for Cato and the surviving agricultural text, not proof of the dish's everyday frequency."
      }
    ]
  },
  {
    "id": 40,
    "title": "Mustacei: Roman Grape-Must Cakes with Anise",
    "sources": [
      {
        "title": "Cato, On Agriculture 121",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/G*.html",
        "note": "Public-domain Loeb translation of the primary instructions; modern cooking quantities and heat are interpretive."
      },
      {
        "title": "Cato, On Agriculture: Loeb introduction",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/Introduction*.html",
        "note": "Historical context for Cato and the surviving agricultural text, not proof of the dish's everyday frequency."
      }
    ]
  },
  {
    "id": 41,
    "title": "Moretum: The Roman Mortar's Garlic and Cheese Spread",
    "sources": [
      {
        "title": "British Museum: Cook a classical feast",
        "url": "https://www.britishmuseum.org/blog/cook-classical-feast-nine-recipes-ancient-greece-and-rome",
        "note": "Museum account of the poem's cheese-garlic-herb preparation; this version uses its own proportions."
      },
      {
        "title": "Who makes the pesto? Labour, social status and authorship in the Moretum",
        "url": "https://www.cambridge.org/core/journals/classical-quarterly/article/who-makes-the-pesto-labour-social-status-and-authorship-in-the-moretvm/39D47C4D626107A062005DAA25B12673",
        "note": "Peer-reviewed literary analysis of the poem's labour and uncertain social representation; not a household recipe survey."
      }
    ]
  },
  {
    "id": 42,
    "title": "Lentils and Chestnuts: A Roman Sweet-Sour Purée",
    "sources": [
      {
        "title": "Apicius, Book 5: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Public-domain Vehling translation; editorial expansions and uncertain plant names require caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 5",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re05.html",
        "note": "University-hosted primary Latin text used to check the recipe's ingredient and method framework."
      }
    ]
  },
  {
    "id": 43,
    "title": "Peas and Eggs: An Ancient Purée Served Cool",
    "sources": [
      {
        "title": "Apicius, Book 5: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Public-domain Vehling translation; editorial expansions and uncertain plant names require caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 5",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re05.html",
        "note": "University-hosted primary Latin text used to check the recipe's ingredient and method framework."
      }
    ]
  },
  {
    "id": 44,
    "title": "Barley Broth: The Roman Kitchen's Strained Grain Soup",
    "sources": [
      {
        "title": "Apicius, Book 5: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Public-domain Vehling translation; editorial expansions and uncertain plant names require caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 5",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re05.html",
        "note": "University-hosted primary Latin text used to check the recipe's ingredient and method framework."
      }
    ]
  },
  {
    "id": 45,
    "title": "Salacattabia: A Roman Bread, Cucumber, and Cheese Bowl",
    "sources": [
      {
        "title": "Apicius, Book 4: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Public-domain Vehling translation; editorial expansions and uncertain plant names require caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 4",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re04.html",
        "note": "University-hosted primary Latin text used to check the recipe's ingredient and method framework."
      }
    ]
  },
  {
    "id": 46,
    "title": "Pear Patina: A Roman Fruit Custard with Pepper",
    "sources": [
      {
        "title": "Apicius, Book 4: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Public-domain Vehling translation; editorial additions are distinguished from the ancient instruction."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 4",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re04.html",
        "note": "University-hosted primary Latin text for the recorded ingredient and method framework."
      }
    ]
  },
  {
    "id": 47,
    "title": "Asparagus Patina: A Roman Herb-Scented Egg Dish",
    "sources": [
      {
        "title": "Apicius, Book 4: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Public-domain Vehling translation; editorial additions are distinguished from the ancient instruction."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 4",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re04.html",
        "note": "University-hosted primary Latin text for the recorded ingredient and method framework."
      }
    ]
  },
  {
    "id": 48,
    "title": "Wine Mushrooms: A Roman Recipe of Remarkable Brevity",
    "sources": [
      {
        "title": "Apicius, Book 7: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Public-domain Vehling translation; editorial additions are distinguished from the ancient instruction."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 7",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re07.html",
        "note": "University-hosted primary Latin text for the recorded ingredient and method framework."
      }
    ]
  },
  {
    "id": 49,
    "title": "Roman Eggs with a Honey-Vinegar Pine-Nut Sauce",
    "sources": [
      {
        "title": "Apicius, Book 7: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Public-domain Vehling translation; editorial additions are distinguished from the ancient instruction."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 7",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re07.html",
        "note": "University-hosted primary Latin text for the recorded ingredient and method framework."
      }
    ]
  },
  {
    "id": 50,
    "title": "Parthian Chicken: A Roman Braise with an Eastern Name",
    "sources": [
      {
        "title": "Apicius, Book 6: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/6*.html",
        "note": "Public-domain Vehling translation; editorial additions are distinguished from the ancient instruction."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 6",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re06.html",
        "note": "University-hosted primary Latin text for the recorded ingredient and method framework."
      }
    ]
  },
  {
    "id": 51,
    "title": "Coriander Roast Lamb: Apicius at Its Most Direct",
    "sources": [
      {
        "title": "Apicius, Book 8: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/8*.html",
        "note": "Public-domain Vehling primary-text translation; editorial additions and species identifications need caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 8",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re08.html",
        "note": "University-hosted primary Latin text for the dish's recorded method and ingredients."
      }
    ]
  },
  {
    "id": 52,
    "title": "Apricot Minutal: A Roman Pork Ragout with Fruit",
    "sources": [
      {
        "title": "Apicius, Book 4: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/4*.html",
        "note": "Public-domain Vehling primary-text translation; editorial additions and species identifications need caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 4",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re04.html",
        "note": "University-hosted primary Latin text for the dish's recorded method and ingredients."
      }
    ]
  },
  {
    "id": 53,
    "title": "Stuffed Sardines: Mint, Nuts, and Steam in Apicius",
    "sources": [
      {
        "title": "Apicius, Book 9: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/9*.html",
        "note": "Public-domain Vehling primary-text translation; editorial additions and species identifications need caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 9",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re09.html",
        "note": "University-hosted primary Latin text for the dish's recorded method and ingredients."
      }
    ]
  },
  {
    "id": 54,
    "title": "Mussels with Leeks: A Roman Broth Sweetened by Grapes",
    "sources": [
      {
        "title": "Apicius, Book 9: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/9*.html",
        "note": "Public-domain Vehling primary-text translation; editorial additions and species identifications need caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 9",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re09.html",
        "note": "University-hosted primary Latin text for the dish's recorded method and ingredients."
      }
    ]
  },
  {
    "id": 55,
    "title": "Fried Carrots with Wine Sauce: A Roman Root-Vegetable Dish",
    "sources": [
      {
        "title": "Apicius, Book 3: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Public-domain Vehling primary-text translation; editorial additions and species identifications need caution."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 3",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re03.html",
        "note": "University-hosted primary Latin text for the dish's recorded method and ingredients."
      }
    ]
  },
  {
    "id": 56,
    "title": "Sweet-Sour Turnips: A Roman Mash with Cumin",
    "sources": [
      {
        "title": "Apicius, Book 3: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/3*.html",
        "note": "Public-domain Vehling translation; differences from the primary Latin are discussed where relevant."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 3",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re03.html",
        "note": "University-hosted primary Latin text used to check the selected recipe's framework."
      }
    ]
  },
  {
    "id": 57,
    "title": "Green Fava Beans: A Roman Legume Dish with Leeks",
    "sources": [
      {
        "title": "Apicius, Book 5: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/5*.html",
        "note": "Public-domain Vehling translation; differences from the primary Latin are discussed where relevant."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 5",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re05.html",
        "note": "University-hosted primary Latin text used to check the selected recipe's framework."
      },
      {
        "title": "UCLH: Glucose-6-phosphate dehydrogenase deficiency",
        "url": "https://www.uclh.nhs.uk/patients-and-visitors/patient-information-pages/glucose-6-phosphate-dehydrogenase-g6pd-deficiency",
        "note": "Official hospital guidance to avoid broad/fava beans with G6PD deficiency; included for the modern recipe safety boundary."
      }
    ]
  },
  {
    "id": 58,
    "title": "Stuffed Dates: Apicius's Small Honeyed Confections",
    "sources": [
      {
        "title": "Apicius, Book 7: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Public-domain Vehling translation; differences from the primary Latin are discussed where relevant."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 7",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re07.html",
        "note": "University-hosted primary Latin text used to check the selected recipe's framework."
      }
    ]
  },
  {
    "id": 59,
    "title": "Fried Honey Bread: A Roman Sweet Made from a Baked Loaf",
    "sources": [
      {
        "title": "Apicius, Book 7: English translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Apicius/7*.html",
        "note": "Public-domain Vehling translation; differences from the primary Latin are discussed where relevant."
      },
      {
        "title": "Bibliotheca Augustana: Apicius, Latin Book 7",
        "url": "https://www.tha.de/~harsch/Chronologia/Lspost04/Apicius/api_re07.html",
        "note": "University-hosted primary Latin text used to check the selected recipe's framework."
      }
    ]
  },
  {
    "id": 60,
    "title": "Itrion: A Thin Greek Sweet of Sesame and Honey",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophists XIV: sweets",
        "url": "https://www.attalus.org/old/athenaeus14c.html",
        "note": "Public-domain translation describing itrion and citing earlier Greek poets; it does not give proportions or cooking temperature."
      },
      {
        "title": "British Museum: Cook a classical feast",
        "url": "https://www.britishmuseum.org/blog/cook-classical-feast-nine-recipes-ancient-greece-and-rome",
        "note": "Museum overview of using ancient texts and objects in modern classical cooking; contextual support, not the source of this exact confection recipe."
      }
    ]
  },
  {
    "id": 61,
    "title": "Tagenitai: Galen Watches Wheat Batter Become Pancakes",
    "sources": [
      {
        "title": "Galen, On the Properties of Foodstuffs: Cambridge translation sample",
        "url": "https://assets.cambridge.org/97805218/12429/sample/9780521812429ws.pdf",
        "note": "Scholarly primary-text translation, On pastries section, gives the flour-water-oil and turning method; no modern measured recipe."
      },
      {
        "title": "Cereals of Antiquity and Early Byzantine Times, University of Łódź",
        "url": "https://dspace.uni.lodz.pl/xmlui/bitstream/11089/31527/1/Byzantina%20XX.pdf",
        "note": "Scholarly analysis of Galen's pancake terminology and preparation in its medical-literary context."
      }
    ]
  },
  {
    "id": 62,
    "title": "Kykeon: Barley and Mint from the Hymn to Demeter",
    "sources": [
      {
        "title": "Harvard Center for Hellenic Studies: Homeric Hymn to Demeter",
        "url": "https://www-current.chs.harvard.edu/primary-source/homeric-hymn-to-demeter-sb/",
        "note": "Primary-text translation, lines 206–211, gives the literary mixture and its narrative context, not a measured recipe."
      },
      {
        "title": "LiverTox: Pennyroyal, National Library of Medicine",
        "url": "https://www.ncbi.nlm.nih.gov/books/NBK548673/",
        "note": "Official medical reference for the modern decision to omit pennyroyal; ordinary spearmint is a distinct culinary substitute."
      }
    ]
  },
  {
    "id": 63,
    "title": "Plain Grilled Fish: Archestratus's Case for Salt and Oil",
    "sources": [
      {
        "title": "Athenaeus, Deipnosophistae VII.319c–330c: Loeb translation",
        "url": "https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Athenaeus/7F*.html",
        "note": "Public-domain primary text preserving Archestratus's distinction between tough fish and tender fish seasoned simply."
      },
      {
        "title": "Encyclopaedia Romana: Apicius and ancient cookery",
        "url": "https://penelope.uchicago.edu/encyclopaedia_romana/wine/apicius.html",
        "note": "University-hosted discussion of Archestratus's fragmentary survival and restrained fish advice; contextual secondary source."
      }
    ]
  },
  {
    "id": 64,
    "title": "Lake Zürich Galette: A Neolithic Bread with a Celery Clue",
    "sources": [
      {
        "title": "Heiss et al., State of the (t)art, PLOS ONE 2017",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0182401",
        "note": "Peer-reviewed direct analysis of the two Zürich bread-like finds; ingredient quantities and exact wheat species cannot be recovered."
      },
      {
        "title": "City of Zürich: Underwater archaeology publication list",
        "url": "https://www.stadt-zuerich.ch/content/dam/web/de/stadtleben/stadtportraet/unterwasser--und-dendroarchaeologie/uwad-publikationsliste.pdf",
        "note": "Municipal archaeological research record listing the Parkhaus Opéra analyses and their published context."
      }
    ]
  },
  {
    "id": 65,
    "title": "Barley and Flax Porridge: A Careful Reading of Tollund Man's Meal",
    "sources": [
      {
        "title": "Nielsen et al., The last meal of Tollund Man: Aarhus research record",
        "url": "https://pure.au.dk/portal/en/publications/the-last-meal-of-tollund-man-new-analyses-of-his-gut-content/",
        "note": "Peer-reviewed Antiquity 2021 analysis identifies barley, flax, wild seeds, and probable fish; ritual interpretation remains qualified."
      },
      {
        "title": "Museum Silkeborg: What people ate",
        "url": "https://www.museumsilkeborg.dk/what-people-ate",
        "note": "Museum context for Iron Age grains and seeds, including the Tollund meal; not proof of exact modern proportions."
      }
    ]
  },
  {
    "id": 66,
    "title": "A Copper Age Venison Roast Inspired by Ötzi's Meal",
    "sources": [
      {
        "title": "Maixner et al., The Iceman's Last Meal, Current Biology 2018",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC6065529/",
        "note": "Peer-reviewed stomach-content study identifies game, fat, and cereals; exact preparation remains uncertain."
      },
      {
        "title": "Eurac Research: The Iceman's last meal contained a remarkably high fat content",
        "url": "https://www.eurac.edu/en/magazine/the-iceman-s-last-meal-contained-a-remarkably-high-fat-content",
        "note": "Research institution's account of the analysis and fresh/dried meat possibilities; not a measured roast recipe."
      }
    ]
  },
  {
    "id": 67,
    "title": "A Hallstatt Miner's Pot: Barley, Millet, Beans, and Pork",
    "sources": [
      {
        "title": "Natural History Museum Vienna: Hallstatt Period",
        "url": "https://www.nhm.at/hallstatt/en/salt_mine/hallstatt_period",
        "note": "Museum archaeological account of food in the mine and the Ritschert comparison; exact ingredients and consistency are not fully known."
      },
      {
        "title": "Maixner et al., Hallstatt miners consumed blue cheese and beer, Current Biology 2021",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8660109/",
        "note": "Peer-reviewed dietary analysis across multiple dated samples; the recipe does not combine all periods into one meal."
      },
      {
        "title": "UCLH: Glucose-6-phosphate dehydrogenase deficiency",
        "url": "https://www.uclh.nhs.uk/patients-and-visitors/patient-information-pages/glucose-6-phosphate-dehydrogenase-g6pd-deficiency",
        "note": "Official hospital advice to avoid broad beans with G6PD deficiency; supports the modern safety warning and chickpea alternative."
      }
    ]
  },
  {
    "id": 68,
    "title": "A Millet Pot Before Rice Ruled the Table",
    "sources": [
      {
        "title": "Lu et al., Earliest domestication of common millet",
        "url": "https://www.pnas.org/doi/full/10.1073/pnas.0900158106",
        "note": "Cishan millet identification, pottery, grinding tools and nut remains; no assembled recipe."
      },
      {
        "title": "Crawford, Agricultural origins in North China",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC2678596/",
        "note": "Commentary on dating and the agricultural interpretation; not a recipe."
      }
    ]
  },
  {
    "id": 69,
    "title": "The Noodle Find That Became a Scientific Argument",
    "sources": [
      {
        "title": "Lu et al., Millet noodles in Late Neolithic China",
        "url": "https://pubmed.ncbi.nlm.nih.gov/16222289/",
        "note": "Original report and interpretation of Lajia remains."
      },
      {
        "title": "Ge et al., Can noodles be made from millet?",
        "url": "https://onlinelibrary.wiley.com/doi/10.1111/j.1475-4754.2010.00539.x",
        "note": "Experimental challenge to the proposed millet stretching method and residue attribution."
      }
    ]
  },
  {
    "id": 70,
    "title": "Shaobing Before the Familiar Sesame Street Snack",
    "sources": [
      {
        "title": "Qimin yaoshu, volume 9, bing chapter",
        "url": "https://m.gushiwen.cn/guwen/bookv_c490bb0e52d8.aspx",
        "note": "Public-domain primary text; shaobing entry and the broad use of bing."
      },
      {
        "title": "Chinese Academy of Sciences: contributions of minority peoples in Qimin yaoshu",
        "url": "https://agri-history.ihns.ac.cn/scholars/lgp/lgp10.htm",
        "note": "Scholarly discussion of northern breads and cultural exchange; not authority for modern oven settings."
      }
    ]
  },
  {
    "id": 71,
    "title": "A Steamer Full of Chicken, Beans, and Perilla",
    "sources": [
      {
        "title": "Qimin yaoshu, chapter 77 steaming methods",
        "url": "https://qiminyaoshu.5000yan.com/45391.html",
        "note": "Primary recipe reproduced with modern Chinese explanation; chicken, pork, fragrant fermented beans, scallion and perilla."
      },
      {
        "title": "Chinese Academy of Sciences study of Qimin yaoshu",
        "url": "https://agri-history.ihns.ac.cn/scholars/lgp/lgp10.htm",
        "note": "Scholarly context for the agricultural compilation and mixed food traditions."
      }
    ]
  },
  {
    "id": 72,
    "title": "Eggplant in the Sixth-Century Garden and Pot",
    "sources": [
      {
        "title": "Qimin yaoshu, method for braising eggplant",
        "url": "https://www.shidianguji.com/book/SBCK071/chapter/1ktjyig78i8mr",
        "note": "Public-domain primary recipe text; provides the sequence of preparation."
      },
      {
        "title": "Wang et al., Ancient Chinese Literature Reveals Pathways of Eggplant Domestication",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC2712397/",
        "note": "Peer-reviewed historical botany; explains changing cultivation and descriptions, not this modern cultivar."
      }
    ]
  },
  {
    "id": 73,
    "title": "Lotus Rhizomes and Fish Beside a Han Tomb",
    "sources": [
      {
        "title": "Antiquities and Monuments Office: Mawangdui food slips",
        "url": "https://www.amo.gov.hk/en/visitor-centre/exhibitions/heritage-discovery-centre/han-exhibition/ag61/index.html",
        "note": "Museum labels including soup and carp; does not supply this recipe."
      },
      {
        "title": "ICOM: Regional Museums and Local Gastronomic Heritage",
        "url": "https://icr.mini.icom.museum/wp-content/uploads/sites/21/2019/01/REGIONAL_MUSEUMS_AND_LOCAL_GASTRONOMIC_HERITAGE-_E_01.pdf",
        "note": "Hunan Museum discussion identifies lotus root and other ingredients at Mawangdui; PDF source."
      }
    ]
  },
  {
    "id": 74,
    "title": "Honey and Marrow in a Sixth-Century Oven",
    "sources": [
      {
        "title": "Qimin yaoshu, volume 9 marrow cake entry",
        "url": "https://m.gushiwen.cn/guwen/bookv_c490bb0e52d8.aspx",
        "note": "Public-domain primary text preserves the flour, marrow-fat, honey and oven method."
      },
      {
        "title": "Chinese Academy of Sciences discussion of northern food technologies",
        "url": "https://agri-history.ihns.ac.cn/scholars/lgp/lgp10.htm",
        "note": "Explains the bread oven and the marrow cake passage; no modern storage or baking validation."
      }
    ]
  },
  {
    "id": 75,
    "title": "A Sweet Rice Parcel Preserved in an Agricultural Book",
    "sources": [
      {
        "title": "Qimin yaoshu, volume 9 wrapped grain-food chapter",
        "url": "https://m.gushiwen.cn/guwen/bookv_c490bb0e52d8.aspx",
        "note": "Public-domain primary recipe attributed to Shici, with rice flour, honey, jujube, chestnut and bamboo-leaf steaming."
      },
      {
        "title": "Fuller et al., Archaeological and genetic insights into the origins of domesticated rice",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC4035933/",
        "note": "Context for regional rice histories; does not establish this recipe before the sixth-century text."
      }
    ]
  },
  {
    "id": 76,
    "title": "Karambha: Roasted Barley Meets Sour Curds",
    "sources": [
      {
        "title": "Śatapatha Brāhmaṇa II.5.2, Eggeling translation",
        "url": "https://www.wisdomlib.org/hinduism/book/satapatha-brahmana-english/d/doc63167.html",
        "note": "Primary ritual passage and note on karambha: roasted barley, coarse grinding and sour curds."
      },
      {
        "title": "Śatapatha Brāhmaṇa II.6.1",
        "url": "https://www.wisdomlib.org/hinduism/book/satapatha-brahmana-english/d/doc63170.html",
        "note": "Related primary context for parched grain and milk preparations; not the same recipe."
      }
    ]
  },
  {
    "id": 77,
    "title": "Rice and Mung Beans on an Early Maritime Route",
    "sources": [
      {
        "title": "Castillo et al., Rice, beans and trade crops on the early maritime Silk Route",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/rice-beans-and-trade-crops-on-the-early-maritime-silk-route-insoutheast-asia/CFD0781CA7561FACAD744E0FA3DF8EA7",
        "note": "Specific rice/pulse assemblages at Khao Sam Kaeo and Phu Khao Thong and exchange interpretation; no assembled dish."
      },
      {
        "title": "Fuller et al., Archaeological and genetic insights into rice",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC4035933/",
        "note": "Regional crop history; no claim that the modern recipe was found at these ports."
      }
    ]
  },
  {
    "id": 78,
    "title": "Pounded Sesame and the Vocabulary of Sweetness",
    "sources": [
      {
        "title": "Historical Sanskrit dictionaries: palala/pālala",
        "url": "https://www.wisdomlib.org/definition/palala",
        "note": "Lexical support for pounded sesame and a sesame-sugar sweetmeat; does not give a complete ancient recipe."
      },
      {
        "title": "Arthaśāstra II.15, Storehouse superintendent",
        "url": "https://www.wisdomlib.org/hinduism/book/kautilya-arthashastra/d/doc366061.html",
        "note": "Primary text on cane sweeteners, sesame oil and food processing; the work has layered dating."
      }
    ]
  },
  {
    "id": 79,
    "title": "Horsegram: A Small Pulse with a Large Past",
    "sources": [
      {
        "title": "Fuller and Murphy, origins and dispersal of horsegram",
        "url": "https://discovery.ucl.ac.uk/id/eprint/1561149/",
        "note": "Peer-reviewed crop-history study with archaeological, botanical and linguistic evidence; no cake recipe."
      },
      {
        "title": "Fuller, Finding Plant Domestication in the Indian Subcontinent",
        "url": "https://www.journals.uchicago.edu/doi/full/10.1086/658900",
        "note": "Southern Neolithic crop package including pulses and millets; no proof these were baked together."
      }
    ]
  },
  {
    "id": 80,
    "title": "Farmana: Ginger and Turmeric Before the Curry Label",
    "sources": [
      {
        "title": "Kashyap and Weber, Harappan plant use at Farmana",
        "url": "https://www.cambridge.org/core/journals/antiquity-project-gallery/article/harappan-plant-use-revealed-by-starch-grains-from-farmana-india/8A3550BFBAEE97D6154CA63492399F18",
        "note": "Specific starch identifications from Farmana cooking pot; cf. identifications and no preserved recipe."
      },
      {
        "title": "Integrating Lipid and Starch Grain Analyses, northern Gujarat",
        "url": "https://www.frontiersin.org/journals/ecology-and-evolution/articles/10.3389/fevo.2022.840199/full",
        "note": "Peer-reviewed discussion of methods and regional plant-food evidence; does not certify this precise braise."
      }
    ]
  },
  {
    "id": 81,
    "title": "Chestnut Cakes Inspired by a Jōmon Settlement",
    "sources": [
      {
        "title": "Official Jōmon World Heritage: Sannai Maruyama",
        "url": "https://jomon-japan.jp/en/learn/jomon-sites/sannai-maruyama",
        "note": "Settlement resources include chestnuts, walnuts, tools and storage; does not attest this cake."
      },
      {
        "title": "Japanese Archaeological Association, residue analysis of Jōmon pottery",
        "url": "https://www.jjarchaeology.jp/contents/pdf/vol004/4-1_029.pdf",
        "note": "Analytical discussion and limits of chestnut dietary interpretation; PDF research."
      }
    ]
  },
  {
    "id": 82,
    "title": "Rice and Shellfish in a Yayoi Cooking Pot",
    "sources": [
      {
        "title": "Nishimoto, Yayoi animal foods, National Museum of Japanese History",
        "url": "https://cir.nii.ac.jp/crid/1390853649019560704",
        "note": "Museum research on the range of animal foods within western Yayoi rice-farming sites; not an exact mixed-pot recipe."
      },
      {
        "title": "Scorching and soot evidence for Yayoi rice cooking",
        "url": "https://cir.nii.ac.jp/crid/1390001205318169600",
        "note": "Primary research interpretation of absorption boiling from cooking pots."
      },
      {
        "title": "Yoshinogari Historical Park, Diet of the Yayoi People",
        "url": "https://www.yoshinogari.jp/g/en/index_19.html",
        "note": "Official public explanation gives a porridge interpretation, illustrating uncertainty in cooking reconstruction."
      }
    ]
  },
  {
    "id": 83,
    "title": "Mumun Millet and Adzuki: More Than a Rice Story",
    "sources": [
      {
        "title": "Kim, Ryu and Kim, Carbonized Crops from Songguk-ri",
        "url": "https://www.kci.go.kr/kciportal/ci/sereArticleSearch/ciSereArtiView.kci?sereArticleSearchBean.artiId=ART001782985",
        "note": "Specific crop recovery including millets and adzuki; no combined recipe."
      },
      {
        "title": "Community Formation in the Chulmun and Mumun Periods",
        "url": "https://link.springer.com/article/10.1007/s10814-024-09204-7",
        "note": "Peer-reviewed review of agriculture, community formation and regional variation."
      }
    ]
  },
  {
    "id": 84,
    "title": "Froth, Cacao, and a Classic Maya Drinking Vessel",
    "sources": [
      {
        "title": "Metropolitan Museum, The Drinking Cup of a Classic Maya Noble",
        "url": "https://www.metmuseum.org/perspectives/maya-drinking-cup",
        "note": "Museum explanation of cacao vessels and frothing; discussed objects include dates extending beyond 700 CE."
      },
      {
        "title": "Berkeley, early cacao beverage research",
        "url": "https://newsarchive.berkeley.edu/news/media/releases/2007/11/13_cacao.shtml",
        "note": "University explanation of earlier residue evidence and its inability to distinguish seed versus pulp drinks."
      }
    ]
  },
  {
    "id": 85,
    "title": "Tamales as Food and Tribute in the Maya World",
    "sources": [
      {
        "title": "British Museum, Maya: The Fenton Vase",
        "url": "https://smarthistory.org/maya-the-fenton-vase/",
        "note": "Museum-authored food tribute interpretation; vessel broadly dated 600–800 CE, not securely entirely before 700."
      },
      {
        "title": "Metropolitan Museum, Maya ceramic contents",
        "url": "https://www.metmuseum.org/perspectives/maya-drinking-cup",
        "note": "Museum discussion of inscriptions naming tamales; no precise recipe or filling."
      },
      {
        "title": "Carrasco Vargas et al., Daily life of the ancient Maya at Calakmul",
        "url": "https://www.pnas.org/doi/10.1073/pnas.0904374106",
        "note": "Primary excavation and epigraphic study: Chiik Nahb murals dated approximately 620–700 CE include tamales and a maize-bread caption; no filling, wrapper material, or recipe proportions are established."
      }
    ]
  },
  {
    "id": 86,
    "title": "The Griddle That Helped Feed Teotihuacan",
    "sources": [
      {
        "title": "Biskowski, Staple food preparation at Teotihuacan",
        "url": "https://link.springer.com/article/10.1007/s12520-016-0421-1",
        "note": "Primary archaeological research on comales, grinding tools and specialized maize preparation; no hydration formula."
      },
      {
        "title": "Smithsonian, revised corn domestication history",
        "url": "https://www.si.edu/newsdesk/releases/scientists-overhaul-corn-domestication-story-multidisciplinary-analysis",
        "note": "Research context for maize movement and development; no claim modern flour equals an ancient variety."
      }
    ]
  },
  {
    "id": 87,
    "title": "Squash as a Bowl for Beans and Maize",
    "sources": [
      {
        "title": "Plaza of the Columns, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Specific archaeobotanical project lists maize, beans and squash among recovered resources; no stuffed dish."
      },
      {
        "title": "Amorphous carbonized food objects from Teotihuacan",
        "url": "https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0334457",
        "note": "Peer-reviewed research on interpreting multi-component foods and limits of identifying precise recipes."
      }
    ]
  },
  {
    "id": 88,
    "title": "Amaranth Beyond the Shadow of Maize",
    "sources": [
      {
        "title": "McClung de Tapia, archaeological evidence for amaranth",
        "url": "https://arqueologiamexicana.mx/mexico-antiguo/el-amaranto-desde-el-punto-de-vista-arqueologico",
        "note": "Archaeologist-authored review of ancient amaranth finds including Teotihuacan; no precise round recipe."
      },
      {
        "title": "Plaza of the Columns, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Site project lists amaranth and other plant resources; not a claim of popping or binding in this ratio."
      }
    ]
  },
  {
    "id": 89,
    "title": "Chiles and Squash Seeds Become a Spoonable Sauce",
    "sources": [
      {
        "title": "Perry et al., chile pepper starch fossils",
        "url": "https://profiles.si.edu/display/sro_55628",
        "note": "Primary research abstract via Smithsonian; ancient chile evidence across the Americas, not this sauce."
      },
      {
        "title": "Plaza of the Columns, Plant-based Diet and Plants",
        "url": "https://ppcteotihuacan.org/en/analyses/paleoethnobotany-analysis/plant-based-diet/",
        "note": "Specific Teotihuacan crop setting includes chile and squash; no complete recipe."
      }
    ]
  },
  {
    "id": 90,
    "title": "Quinoa and Oca Near Lake Titicaca",
    "sources": [
      {
        "title": "Bruno and Whitehead, Chenopodium cultivation at Chiripa",
        "url": "https://www.cambridge.org/core/journals/latin-american-antiquity/article/abs/chenopodium-cultivation-and-formative-period-agriculture-at-chiripa-bolivia/117E4E40430082AA8FE1A8DE79BF5C44",
        "note": "Specific quinoa crop/weed seed identification by 1500 BCE; no soup recipe."
      },
      {
        "title": "Quinoa, potatoes and llamas in the Titicaca Basin",
        "url": "https://www.pnas.org/doi/full/10.1073/pnas.2113395118",
        "note": "Regional food systems and resources across a long sequence; dates cannot all be assigned to earliest Chiripa."
      }
    ]
  },
  {
    "id": 91,
    "title": "A Potato Story Told by Grinding Stones",
    "sources": [
      {
        "title": "Rumold and Aldenderfer, potato evidence at Jiskairumoko",
        "url": "https://pubmed.ncbi.nlm.nih.gov/27849582/",
        "note": "Primary microbotanical study; identifies starch consistent with cultivated/domesticated potato, not a recipe."
      },
      {
        "title": "Berkeley Archaeological Research Facility, Andes",
        "url": "https://arf.berkeley.edu/region/andes",
        "note": "University context for Titicaca Basin agricultural archaeology; no roast technique claimed."
      }
    ]
  },
  {
    "id": 92,
    "title": "Lúcuma: A Fruit Worth Modeling in Clay",
    "sources": [
      {
        "title": "Museo Larco, Fruits in Ancient Peru",
        "url": "https://www.museolarco.org/en/gallery/fruits-in-ancient-peru/",
        "note": "Moche lúcuma bottle, broadly dated 1–800 CE; representation does not establish a pudding."
      },
      {
        "title": "El Brujo, Andean foods: lúcuma",
        "url": "https://www.elbrujo.pe/en/blog/serie-alimentos-andinos-la-lucuma",
        "note": "Archaeological-complex discussion of lúcuma remains and Moche tree use; no complete recipe."
      }
    ]
  },
  {
    "id": 93,
    "title": "Sunflower Seeds Before a Maize-Centered Menu",
    "sources": [
      {
        "title": "Smith, Domestication of Helianthus annuus",
        "url": "https://repository.si.edu/items/0fc8d1f8-3125-49cb-91fd-e7f9949da9c2",
        "note": "Smithsonian-hosted primary study of early sunflower evidence and identification problems."
      },
      {
        "title": "Smith, Eastern North America as an independent domestication center",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC1567861/",
        "note": "Regional archaeological and genetic synthesis; no sunflower-squash cake recipe."
      }
    ]
  },
  {
    "id": 94,
    "title": "A Lost Goosefoot Crop and a Modern Quinoa Substitute",
    "sources": [
      {
        "title": "Smith, Eastern North America as an independent plant-domestication center",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC1567861/",
        "note": "Primary synthesis of cultivated goosefoot and regional seed crops; distinguishes wild and domesticated evidence."
      },
      {
        "title": "Smith, Cultural Context of Plant Domestication in Eastern North America",
        "url": "https://doi.org/10.1086/659645",
        "note": "Peer-reviewed context for regional cultivation milestones; no cracker recipe or ancient quinoa claim."
      }
    ]
  },
  {
    "id": 95,
    "title": "Teff and Lentils in an Aksumite Crop Landscape",
    "sources": [
      {
        "title": "Harrower et al., Beta Samati discovery and excavation",
        "url": "https://www.cambridge.org/core/journals/antiquity/article/beta-samati-discovery-and-excavation-of-an-aksumite-town/643FA872A5B2F9B5E0E765D850C4A526",
        "note": "Specific Aksumite-town crop evidence including teff, wheat and barley; no spoon-bread recipe."
      },
      {
        "title": "Ruiz-Giralt et al., Sorghum and Finger Millet Cultivation during the Aksumite Period",
        "url": "https://reference-global.com/2/v2/download/article/10.5334/jcaa.132.pdf",
        "note": "Regional agricultural context including lentils and mixed crop traditions; PDF research, not a precise baking method."
      }
    ]
  },
  {
    "id": 96,
    "title": "African Rice and Fish in the Inland Niger Delta",
    "sources": [
      {
        "title": "Murray, Searching for African rice domestication",
        "url": "https://www.cambridge.org/core/journals/antiquity-project-gallery/article/searching-for-the-origins-of-african-rice-domestication/308136F9009FADBABABBE4691BAC5555",
        "note": "Specific Dia rice dating and identification limits; no dumpling recipe."
      },
      {
        "title": "McIntosh and McIntosh, prehistoric subsistence in the Inland Niger Delta",
        "url": "https://www.tandfonline.com/doi/abs/10.1080/00438243.1979.9979762",
        "note": "Primary research describes rice, fish and cattle resource complex; no exact broth or flour technique."
      }
    ]
  },
  {
    "id": 97,
    "title": "Pearl Millet: From Ancient Chaff to Steamed Granules",
    "sources": [
      {
        "title": "Manning et al., early domesticated pearl millet in Tilemsi",
        "url": "https://www.sciencedirect.com/science/article/abs/pii/S0305440310003171",
        "note": "Primary grain and ceramic-temper research with explicit dating caveats; no steamed-granule recipe."
      },
      {
        "title": "Transition from Wild to Domesticated Pearl Millet in Northern Mali",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC8550313/",
        "note": "Peer-reviewed analysis of domestication traits from ceramic temper; no dated couscous claim."
      }
    ]
  },
  {
    "id": 98,
    "title": "Before Farming: Cooked Rhizomes at Border Cave",
    "sources": [
      {
        "title": "Wadley et al., Cooked starchy rhizomes in Africa 170 thousand years ago",
        "url": "https://digitalcommons.usf.edu/kip_articles/1136/",
        "note": "Primary Science-study abstract and citation; charred Hypoxis rhizomes, not a modern yam recipe."
      },
      {
        "title": "KwaZulu-Natal Museum, Border Cave cooked rhizomes",
        "url": "https://www.nmsa.org.za/15-archived-articles/183-cooked-starchy-rhizomes-in-africa-170-000-years-ago.html",
        "note": "Museum explanation of find, age and likely identification; no home-foraging guidance."
      }
    ]
  },
  {
    "id": 99,
    "title": "Taro and Coconut in a Pacific Food Landscape",
    "sources": [
      {
        "title": "Sedimentary biomarkers of human presence and taro cultivation, Efate",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC11541199/",
        "note": "Primary evidence for early horticulture and taro-related biomarkers; no leaf-parcel recipe."
      },
      {
        "title": "Lapita Diet in Remote Oceania, Teouma",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC3944017/",
        "note": "Peer-reviewed dietary context and discussion of plants/coconut availability; some plant inferences are indirect."
      }
    ]
  },
  {
    "id": 100,
    "title": "Breadfruit and the Long History of Pacific Tree Foods",
    "sources": [
      {
        "title": "Ethnobotany of Breadfruit in Vanuatu: Review and Prospects",
        "url": "https://ojs.ethnobiology.org/index.php/ebl/article/download/582/382?inline=1",
        "note": "Research review of tree cultivation and historical documentation; later preparations do not establish a Lapita recipe."
      },
      {
        "title": "Identification of breadfruit and crop movements through starch analysis",
        "url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC10954183/",
        "note": "Peer-reviewed review of early breadfruit domestication/dispersal; the paper’s actual Rapa Nui evidence is later and is not projected before 700 CE."
      }
    ]
  }
]