More Rotted Barley

Authors

  • Charles Perry Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.30021

Keywords:

barley, Medieval Arab Cookery, experimental , fermentation, kamakh ahmar, mould/spores

Abstract

A report on experimental making of the medieval condiment kamakh ahmar, based on barley.

17th-century illustration of an onion seller with strings of onions on a long stick

Published

1999-05-10

Issue

PPC 61 (1999)

Section

Notes and Short Reports

How to Cite

Perry, Charles. 1999. “More Rotted Barley”. Petits Propos Culinaires, May, 42-43. https://doi.org/10.1558/ppc.30021.