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Morse lists all the foods mentioned in the King James Bible, but assumes there were others, too, because the writers of the Old and New Testaments were, logically, more concerned with theology and other events than with "botanical, zoological, and culinary matters."
Biblical cooks had no sugar for sweetening, only reduced syrups from dates, pomegranates, and other fruit. Morse also explains what grains were available and how they were used. There are recipes you will enjoy, such as Toasted Ground Almond and Sesame Dip; Chicken, Leek, and Garbanzo Bean Stew; and Apricots with Pomegranate Seeds and Toasted Nuts in Honey Syrup. Many of the recipes, reflecting ancient times and ingredients, produce bland results, such as Barley Cakes, which are mostly of historical interest. A Biblical Feast is recommended for teachers and for those who might use its information in family activities. --Dana Jacobi
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