FOODIE FRIDAY: Who Do We Thank for Inventing the Doughnut?

FOOD HISTORY: Who Invented Doughnuts?

(REF:  Kennedy, Lesley. “Who Invented Doughnuts?” HISTORY, 29 Sep. 2026, https://www.history.com/articles/doughnuts-invented.)

A truly excellent question. Donut lovers want to know who to thank. LOL.

No one knows who truly invented the doughnut. However, the doughnut hole is often credited to Hanson Gregory, but the claim is disputed. They say Captain Hanson Gregory invented the ring-shaped doughnut in 1847 by cutting a hole in the center of fried dough to ensure it cooked evenly. Maybe he did. Maybe he didn't.

(“Captain Hanson Gregory - The Inventor of the Doughnut.” Turtle Bunbury Histories, 2 Jun. 2023, https://turtlebunbury.com/document/doughnut/.)

Here's what we know.

Fried dough dates back thousands of years in many cultures, including Chinese, Greek, Roman, and Turkish cuisines. Modern doughnuts evolved from Dutch "oil cakes."

Adolph Levitt invented a doughnut-making machine in 1920, and doughnuts became a national American favorite sweet treat.

(GENGER, BY ARYEH. “The Mouthwatering True Jewish Story of Adolph Levitt and His Marvelous Donut Machine.” St. Louis Jewish Light, 20 Nov. 2023, https://stljewishlight.org/jewishfood/the-mouthwatering-true-jewish-story-of-adolph-levitt-and-his-marvelous-donut-machine/.)

They became a breakfast staple because they paired well with coffee and are now a major part of American food culture.

In the USA, the most popular doughnut brands are Krispy Kreme and Dunkin' Donuts.

My favorite? A custard-filled donut with chocolate frosting is a classic pastry, commonly known as a Boston Cream Donut, featuring a soft, yeast-raised dough injected with vanilla pastry cream and topped with a rich chocolate glaze.

I usually buy them from a grocery store. But here's a recipe if you want to make your own.

• Cismaru, Joanna. “Boston Cream Donuts.” Craving Home Cooked, 24 May 2024, https://cravinghomecooked.com/boston-cream-donuts/.

Hope you enjoyed these fun facts about “doughnut food history”.

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PREVIOUS FOODIE FRIDAY POSTS:

Foodie Nuggets: Frozen Meals - They May Not Be the Most Popular Brand, But I Trust Them

Frozen dinners in the United States were pioneered through several stages, beginning with military and airline meals in the 1940s before C.A. Swanson & Sons popularized the iconic "TV Dinner" in 1954.

These days, you can go to the grocery store and see many different brands of frozen dinners – Marie Callender, Michelina, Hungry-Man, etc. 

I always go for the cheap brand. BANQUET!! 

(ConAgra acquired Banquet Food Company in 1980.)

It's not the healthiest way to eat, but sometimes I'm just too lazy to cook. So I pop a frozen meal in the microwave oven. One of my favorite gourmet meals, courtesy of Banquet, is the Salisbury Steak meal. Don't ask me what's in the meat. I DON'T WANT TO KNOW!! LOL.😂😂  

Just kidding.  It's chicken, pork, and beef.  It says so right on the box.

WHY BANQUET?

Yes. I buy that brand because it's cheap!  Even though the BANQUET brand DID NOT make the list of most popular frozen meal brands, I'm OK with that because I've eaten this brand for years. This food company launched its frozen food product line in 1953. I've been eating their meals (including pot pies, which I count as a meal) - literally - for over half a century. Popular or not, they have earned my trust.👍👍 

9 Popular Frozen Meal Brands, Ranked | Chowhound

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MORE FOODIE NUGGETS:

Who Invented Chicken Nuggets?

Herbs and Spices: Za-atar Spice Blend on Flatbread

Indian Food for Diabetics

Japanese Fun Food

Basil, the Sacred Herb

Health and Honey

Much Ado About Mushrooms

Foodie Nuggets: Herbs and Spices: Za-atar Spice Blend on Flatbread

I just recently discovered Za'atar. My friends from the Middle East say it's very common in their cuisine.

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Here is a fun fact for foodies.

It is said that evidence of flatbreads has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. Also there are historical records that indicate Persian soldiers baked a flatbread on their shields and covered it cheese and dates.

Baked it on their shields? Now that's genius survival skills!

• This food blurb was inspired by a wonderful article published by food blogger, Rana Madanat titled Best Za’atar Manakeesh.

“This manakish with za’atar is a soft, fluffy flatbread topped with a blend of traditional Middle Eastern spices called Za’atar. Za’atar on manakish is a classic combination. The aromatic spices are slightly subdued and perfectly…” — Rana Madanat https://t.co/30LYI0YgID pic.twitter.com/0yfzNyDjrb

— Treathyl Fox (aka cmoneyspinner) ~ #Freelancer (@cmoneyspinner) September 30, 2022

Za'atar (Zatar/Zaatar/Zahtar) Seasoning Blend/Recipe

Buy Za'atar on Amazon

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Cabbages (Without Kings)

African Food: What is African Salad?

More about Mushrooms

Indian Food for Diabetics

Zucchini Flowers

Japanese Fun Food

Who Invented Chicken Nuggets?

Strawberry Chocolate Cake

Sharing a Soup Recipe That Soup Lovers Will Love

Name the Sexy Spices

Traditional Meal on the Sabbath

The Key Ingredient in Nigerian Food

6 Spices For Indian Cuisine

5 Exotic Spices

100 Healthiest Foods ~ Is Your Favorite Food on the List?

WARNING: Delicacies Can Be Dangerous!

Top 10 List of Superfoods

What Should Kids Drink?

Gourmet Sleuth is an Excellent Cooking Resource

Medical Advice About Super foods

Exotic Fruit: CUCAMELON

Foodie Nuggets: Health and Honey

Health and honey. No doubt you're thinking: How many times are people going to say how great honey is for your health?

My answer? Not talking about health and honey is like saying the world has enough silly love songs.  The world doesn't have enough silly love songs OR people singing the praises of honey for your health.  LOL. 😊

Think about this, and it is a proven scientific fact.  

Honey is immortal.  

• Honey basically never spoils; archaeologists found 3,000‑year‑old honey still edible.

Honey isn’t just for tea.

Nature’s sweetness has always been more than a treat. It’s a pantry staple with a long history in home remedies:

• A spoonful can soothe a sore throat. • A dab of raw honey calms minor skin irritation. • Mixed with warm water, it offers gentle digestive comfort.

🍯

Spotlight on Manuka Honey

Most people know you can stay healthy with honey. Most people may or may not know that not all honey is the same. I didn’t know it. Then I learned about manuka honey. It's from New Zealand. It's so good that they use it in hospitals as a skin-healing treatment for burn patients. That's amazing! Manuka honey is like olive oil. Be careful! Some products are not what they claim to be. This article shares info links that explain how to identify genuine manuka honey and more. 

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• How to properly use manuka honey (and where to find it) – NaturalNews.com ~ https://www.naturalnews.com/035959_manuka_honey_healing_medicine.html 

• How to Use Manuka Honey for Best Results | Hilltop – Hilltop  Honey ~ https://lovehilltop.com/blogs/news/how-to-use-manuka-honey

• 15 Best Manuka Honey Recipes That You Need to Try – Happy Body Formula - https://happybodyformula.com/manuka-honey-recipes/

What Kind of Broth Do You Use in Your Ramen Noodles?

Ramen noodle, the instant noodle that the whole world now loves to eat, was invented by Momofuku Ando (1910 - 2007), a Taiwanese-Japanese inventor in Japan. It was first marketed in 1958 by his company, Nissin. Incredible! I can't remember exactly when I started eating Ramen noodles. I think it was in the 90s. I could get 5 packages for a dollar at the grocery store. I could eat a package every day. That's 20 cents for a meal. Why not?

At first I just followed the package directions and ate them that way. Later on I learned you could add meats, vegetables, eggs, etc. and come up with all kinds of recipe variations.

My favorite addition to Ramen noodles is cabbage; preferably bok choy; and also mushrooms. My daughter likes to add a bolied egg to the broth.

The broth! That's another thing I like about eating Ramen noodles. I prefer chicken broth. My daughter likes beef broth. This recipe makes a broth out of black tea and ginger. Interesting. I never even thought to change the broth flavor ... UNTIL NOW!

RamenRecipe (Made with Black Tea + Ginger Broth!) - Fit Foodie Finds

Food Research That… I NEVER EVEN THOUGHT ABOUT. (O.o) ~ The Grape Debate

Do you love grapes? Almost everyone does. But have you ever stopped to wonder whether seeded grapes are healthier than seedless grapes? 

In Numbers 13:23, the Israelite spies return from Canaan carrying a single cluster of grapes so massive that two men had to carry it on a pole. 

Fascinating scripture… but it never made me ask: Hhmmm??  Were those grapes seeded or seedless?

(AI image made using CoPilot free art tool.)

🍇 Seeded vs. Seedless: A Quick Background

In nature, grapes always have seeds. That’s how they reproduce. Seedless grapes don’t occur naturally — they’re the result of farmers noticing rare vines with undeveloped seeds and propagating them through cuttings. Over time, selective breeding gave us the popular seedless varieties we see today:

• Thompson Seedless (green)

• Crimson Seedless (red)

• Autumn Royal (black)

I was a tad bit upset with my local grocer because I’ve never seen Autumn Royal in the produce section. But I forgave them because they did sell Corinthian grapes.

🍇 Corinthian Grapes: Natural vs. Cultivated

DID YOU KNOW?  Corinthian grapes (the tiny Black Corinth variety) originated naturally in Greece near ancient Corinth. Once farmers discovered them, they preserved the seedless trait through vegetative propagation — basically cloning the vine. Their small size and seedless nature made them perfect for drying into currants, especially the famous Zante currants.

🤔 So… Which Is Healthier?

A friend of mine uses AI to create content for his Patreon page, and one of the articles asked: Which are healthier — seeded or seedless grapes?

Uh huh. Well, that’s a question you think about every day, right?  NOT!

I love all grapes, but if I’m being honest, I pick seedless most of the time. Grapes with seeds require extra effort to eat!

The article concluded that “seeded” or “seedless” shouldn’t be used as a health label.

Whew! What a relief. I’m going to eat as many seedless grapes as I want from now on. 

🥦 Fresh vs. Frozen: A Question I Did Think About

While I never wondered about seeded vs. seedless grapes, I did wonder whether fresh or frozen fruits and veggies are better.

Guess what? The experts do NOT agree. One says fresh is better. Another says frozen is better. Both make convincing arguments.

So I made my own decision: Frozen. Why? Convenience. I can toss them in a blender and make smoothies. Same reason I use canned fruits.

On the plus side, nutritionists say both fresh fruit and dried fruit have their place in a healthy diet — so you’re covered no matter what you choose.

One might say that's not the healthiest choice.  But I say something similar to what Captain Jack Sparrow might say ... Ah!  But they are healthy. Right?

Recipe of the Month ~ From the Kitchen of Barbara Ann Mojica 🍰

Sharing a recipe from Barbara Ann Mojica's kitchen.  She picked her recipe for a delicious Greek Yogurt pound cake as her Recipe of the Month and was kind enough to share it with me. 

 

Ms. Mojica and I met online years ago and have kept in touch.  She is a successful history/travel writer and publishes awesome books for children under the Little MISS History series.

Before I share her recipe, let me share my culinary journey.

My First Food Experience:

I discovered yogurt during my university days. My roommate introduced me to yogurt with boysenberry fruit preserves. It was a two-fer experience.  I had never heard of yogurt and never knew there was such a thing as boysenberry (see NOTE below).  My foodie journey took me elsewhere, and I learned about plain Greek yogurt - no fruit - and all of the wonderful recipes that use it as a key ingredient. 

Greek Yogurt:  FOOD HISTORY and FUN FACTS:

The food history of Greek yogurt is really a tale of patience, craft, and delicious evolution. This thick, tangy staple began as a traditional strained yogurt in the Eastern Mediterranean and has grown into a global favorite thanks to its rich texture, high protein, and incredible versatility.

Greek yogurt, traditionally called “straggisto”, has been made for centuries across Greece and the broader Eastern Mediterranean. It’s created by straining regular yogurt to remove whey, which concentrates protein and gives it that signature velvety body.

By the early 20th century, Greek dairies had refined the technique into a commercial product, and by the 1990s and 2000s, brands like FAGE helped it explode in popularity internationally. 

Greek yogurt’s rise wasn’t just about taste—it aligned perfectly with shifting nutrition trends. As people sought higher protein, lower fat foods, Greek yogurt offered a naturally satisfying option without needing to be ultra-processed. Its success is as much cultural timing as culinary tradition. Today it’s a culinary chameleon: part ancient craft, part modern nutrition trend.

Modern uses of Greek yogurt show off its versatility

• Breakfast bowls — A creamy base for fruit, nuts, honey, and granola.
• Savory dips — Essential for tzatziki and a lighter stand-in for sour cream.
• Marinades — Its acidity tenderizes meats while adding subtle tang.
• Smoothies — Thickens and boosts protein without overpowering flavor.
• Dressings — A creamy base that keeps things bright and light.
• Baking swaps — Adds moisture to cakes, muffins, and breads.

Ms. Mojica used it in her cake recipe.

🍰 🍰 🍰 

Greek Yogurt Pound Cake - From BAM's Kitchen

Perfect for breakfast, afternoon tea, or packing into a picnic basket before visiting a historic site!

Ingredients

• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup plain Greek yogurt
• 1 teaspoon vanilla
• 3 cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt

Directions

1. Preheat oven to 325°F.
2. Cream butter and sugar until light.
3. Beat in eggs one at a time.
4. Stir in yogurt and vanilla.
5. Combine dry ingredients and gradually mix into the batter.
6. Pour into a greased Bundt or loaf pan.
7. Bake 60–70 minutes or until a toothpick comes out clean.
8. Cool before serving.

A sprinkle of powdered sugar or fresh berries makes a delicious finishing touch!

The cool thing about this cake recipe is that any month of the year is just fine! 😊

[NOTE:  A related fun food fact.  The boysenberry is a four‑berry hybrid—raspberry, blackberry, loganberry, and dewberry—all rolled into one juicy overachiever. It was nearly forgotten until Walter Knott rescued the vines, turning the berry into a legend.]

How to make Greek Yoghurt — @FavoriteFoodie on Read.Cash

How Napa Cabbage Took Over Asia: A Delicious History You Probably Didn’t Know

Do you like Napa cabbage? I do NOW! 

Do you know its food history?  I do NOW!

Growing up, my mom only cooked green cabbage. Then, when I left home, I discovered the wonderful varieties of cabbage, like red cabbage, bok choy, baby bok choy, napa cabbage, and more. I also discovered that I love all kinds of cabbage, whether cooked or raw. No doubt they're loaded with all kinds of nutrients, and isn't it great when you find healthy food that you like eating?

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Korean dramas provide a lot of exposure to typical Korean food. Although I confess that if it weren't for one of my kids, I may not have ever tasted kimchi. My child is into all things “Asian” and does her own grocery shopping because her mom doesn't buy the food she likes. But her mom likes the tasting the food her daughter likes. Koreans have various kimchi recipes – cucumber, radish, etc. Kimchi made with napa cabbage seems to be the most common recipe.  But it wasn't always.

Napa cabbage has a surprisingly dramatic, globe-trotting backstory — way more interesting than its mild flavor suggests. Here are some fun, quirky, and genuinely cool food history facts about this leafy legend.

DID YOU KNOW?

1. It’s originally from China — not Korea or Japan
Napa cabbage (Brassica rapa pekinensis) was first cultivated in northern China, likely around the 15th century, and then spread across East Asia.

2. It became the star of kimchi only in the last few centuries
Before napa cabbage arrived in Korea, kimchi was mostly made with radishes.  Once napa cabbage arrived, Koreans realized it fermented beautifully — and baechu kimchi became the national staple.

3. It’s a natural hybrid — a plant “love child.”
Botanists believe napa cabbage is a hybrid between bok choy and turnip. A hybrid???  Yes! REALLY!  This explains why it has: bok choy–like leaves, turnip-like sweetness, and a crunchy, juicy core.  (Psst. I always thought a hybrid wasn't natural. But a botanist should know better than me.  Right?)

4. It was prized because it stores incredibly well
In ancient China and Korea, napa cabbage became a winter survival food mainly because it ferments easily, stays crisp even after salting, and keeps for months in cold storage.

5. It spread across Asia thanks to merchants and monks
(That's what most food historians think.)  Buddhist monks moved across East Asia between India, China, Korea, and Japan along the Silk Road and maritime routes. Because the monks traveled extensively and brought agricultural knowledge with them, they are credited with introducing napa cabbage to Korea. Traders or merchants brought it to Japan.

NOTE: If you watch a lot of historical K-dramas, just so you know ~ early Joseon kimchi was mostly radish-based. For much of the Joseon Dynasty (1392–1897), the primary kimchi vegetables were: Korean radish, cucumbers, and wild greens. Napa cabbage had not yet become widespread in Korea. 

By the late Joseon (17th–18th century), napa cabbage cultivation expanded, salt became more available, and red chili peppers had been introduced in the 16th century (by way of Japan or the Silk Road?). With those 3 ingredients, Koreans started fermenting napa cabbage kimchi, and it transformed kimchi into the spicy version we know today.

FYI. Napa cabbage has nothing to do with Napa Valley. “Napa” comes from the Japanese word 菜っ葉 (nappa) meaning “leafy greens.”  (I always wondered.)

CONCLUSION:

There are many iconic Asian dishes where napa cabbage is a key ingredient, such as Chinese hot pot, Japanese nabe, Taiwanese suan cai, and Filipino nilaga.

However, I mainly wrote this post to discuss Korean kimchi after watching a family K-drama title, “Cabbage My Life”. The storyline is about a man trying to grow the perfect napa cabbage so that his company can produce and sell the perfect kimchi. It's cute!

As always, thanks for stopping by.

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If You Have Time, Please Peruse This Blog: 

Green Leafy Herbs are the Unsung Heroes
Eat Your Greens! Drink Your Carrots!
Foodie Nuggets: Cabbages (Without Kings)
Foodie Friday : YAPAS (Yet Another Post About Spinach)
Foodie Nuggets: Why I Like Black Food

Miso is Good for Your Health 

Celebrating International Tea Day! (Round-Up)

Today is May 21^st, and tea lovers around the world are celebrating. 

Even though I am a loyal coffee lover, tea holds a special place in my heart because of my big sister. He made the tea in the world. Iced tea or hot tea, whenever we spent time together, tea was her drink of choice. I was so happy to be spending time with her that I drank the tea anyway, whether it was hot or cold. My tea memories are under “precious moments in life to appreciate FOREVER!”

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Tea has a rich history, cultural significance, and there are countless varieties or flavors. I used to think there was only one flavor, i.e., black tea. Later on in my adult life, I discovered all kinds of herbal teas. My Chinese friend often drank rice tea. My daughters drink everything from chamomile to matcha to … the list is too long!

At any rate, this blog post is a round-up of my various posts about tea.  You probably think: 'For a person who loves coffee, you're sure do talk a lot about tea.'  All I can say is:  "Yeah! I do!" (O.o)

Enjoy International Tea Day! 🍵✨.

Sip a cup solo or share a pot with friends!

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BLOG POSTS ROUND-UP:

Food and Drink History : The Evolution of Tea 

My Favorite Two (2) Fruit Teas: Cranberry and Black Cherry 

Autumn is here! Is a Season Your Reason to Drink Tea? 

First Food and Drink Experiences: Chai Tea 

Four (4) Medicinal Flowers and Plants (to make tea) 

5 Unique Caribbean Teas and Herbal Benefits (Guest Post)

Food and Drink History Lesson: English Tea (Guest Post) 

Six (6)Trendy Recipes For a Quick Weeknight Dinner | Have Fun with ChatGPT

I used to watch cooking shows for meal ideas.  But today I experimented with the Free ChatGPT tool, and it generated six (6) easy recipes.  I am very pleased with the results.  Hope my blog visitors are too!  

(P.S. You might want to write them down.  Most things are digital these days, but sometimes technology doesn't work.  Also, you could give them to a friend who decided to go off the grid.  LOL.  Always think old school. 😊)

Recipe Cards

🥢 (1) Gochujang Butter Noodles

I watched a Korean drama series, and the chef said gochujang was her special secret ingredient.  She carried a tube of it in her pocket.  I couldn't believe this was the first recipe that popped out!

A huge trend thanks to Korean-inspired comfort food.

• Toss spaghetti with butter, garlic, a spoon of gochujang, soy sauce, and a splash of pasta water
• Finish with parmesan and scallions
• Optional: add shrimp or crispy mushrooms

👉 Ready in ~20 minutes, deeply savory with a spicy kick

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🌮 (2) Smash Burger Tacos

I live in Texas.  There's no such thing as a bad taco!

DID YOU KNOW a taco once traveled to space?

• Astronaut José M. Hernández brought tortillas to space because tacos are easier to eat in zero gravity than bread. Bread crumbs float everywhere, but tortillas stay intact, so NASA started using them for meals on the Space Shuttle. You could say tacos are astronaut‑approved food (like Tang).

A mashup that went viral for a reason

• Press seasoned ground beef directly onto a tortilla
• Cook the beef side down in a hot pan
• Flip, add cheese, then top with lettuce, pickles, and sauce

👉 Fast, crispy, and way less effort than full burgers

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🍜 (3) Coconut Curry Ramen

OK! I'm very pleased with this recipe because there was a Chinese restaurant I frequented, and one of my favorite dishes was the "Coconut Curry Shrimp".  Just add shrimp to this recipe.  I would leave the soft-boiled egg.  But that's just me.

A glow-up version of instant noodles

• Simmer instant ramen (ditch the packet or use half)
• Add coconut milk, curry paste, garlic, and ginger
• Toss in spinach and a soft-boiled egg

👉 Comfort food that feels elevated but takes ~15 minutes

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🥗 (4) Green Goddess Grain Bowl

This one is for people looking for quinoa recipes.  I confess. My local grocery has ready-made quinoa dishes, so I never bothered to make my own.

Bright, herby, and very “wellness-core.”

• Base: quinoa or rice
• Add roasted veggies + avocado
• Blend herbs, yogurt, lemon, and olive oil for dressing

👉 Light but filling, great if you want something fresh

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🍗 (5) Hot Honey Chicken Cutlets

Heat and honey?  Say no more.  I'm all in!

Sweet-spicy is everywhere right now

• Pan-fry thin chicken cutlets
• Drizzle with honey + chili flakes (or hot honey)
• Serve with a quick salad or flatbread

👉 Big flavor, minimal prep

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🫓 (6) Cottage Cheese Flatbread

Flatbread is like the funnest food ever made!  Agree?  Flatbread is so old  ~ How old is it? ~ Archaeologists found a 14,000‑year‑old flatbread in Jordan, baked by hunter‑gatherers 4,000 years before farming even existed.  And of course, different cultures have different names for this food ~ naan, injera, pita, lavash, tortillas.  No matter.  It's all good.

Surprisingly viral and actually practical

• Blend cottage cheese + flour + egg into a dough
• Cook in a pan like a flatbread
• Use for wraps, pizza base, or dipping

As always, thanks for stopping by Food Ways.

Dates, Olives, and Barley: Ancient Staples With Modern Culinary Power (Includes Recipe Suggestions)

Did you enjoy my previous post?  Grapes, Figs, and Pomegranates: Ancient Fruits With Timeless Flavor (Includes Recipe Suggestions).  If so, you'll probably like this one too.

AI-art created using a free tool

INTRO:  Dates, olives, and barley are three of the most enduring foods of the ancient Near East—nutrient-dense, culturally significant, and deeply rooted in biblical history. When the Hebrew Bible describes the agricultural richness of the Promised Land, these foods appear repeatedly as symbols of sustenance, prosperity, and divine provision. Today, they remain essential ingredients in Mediterranean and Middle Eastern cuisine, celebrated for their flavor, versatility, and health benefits. Below, we explore each one through its religious symbolism, culinary history, and medicinal uses, and offer simple recipes to bring these ancient staples into your modern kitchen.

Natural Deglet Noor Dates, Sun-Dried, Pitted, Naturally Sweet & Chewy

 – Non-GMO, Vegan, Kosher, No Sugar Added

Dates: Sweetness, Strength, and Sacred Symbolism

Biblical and Historical Significance

Dates were a cornerstone of ancient Israelite agriculture. The date palm—tamar in Hebrew—symbolized righteousness, beauty, and resilience. Jericho was famously called the “City of Palms,” and dates were so nutritionally dense that they served as a primary source of energy for travelers, soldiers, and laborers. Date honey (silan) was likely one of the “honeys” referenced in the phrase “a land flowing with milk and honey.”

Culinary Uses

Dates are nature’s candy: soft, caramel sweet, and endlessly versatile. They can be stuffed with cheese or nuts, blended into smoothies, chopped into salads, or cooked down into syrups. In Middle Eastern cuisine, dates enrich breads, stews, and festive desserts. Their natural sugars make them a popular sweetener in modern whole food cooking.

Traditional and Modern Medicinal Uses

Historically, dates were used to support digestion, boost energy, and aid recovery after illness. Today, they’re recognized for their fiber, potassium, magnesium, and antioxidants. Studies suggest dates may support labor preparation, stabilize blood sugar when paired with fats, and promote gut health.

Recipe Suggestion: Goat Cheese–Stuffed Dates With Almonds

• Slice Medjool dates lengthwise and remove pits.

• Fill with soft goat cheese.

• Top with a roasted almond and drizzle with honey or silan (date syrup).

Olives: Peace, Provision, and Culinary Depth

Biblical and Historical Significance

Few foods are as symbolically rich as the olive. The dove returning to Noah with an olive leaf signaled peace and renewal. Olive oil was used for anointing kings and priests, fueling lamps, and cooking daily meals. Olive trees—long-lived and drought-resistant—became symbols of endurance and divine blessing.

Culinary Uses

Olives and olive oil are foundational to Mediterranean cuisine. Brined olives add briny depth to salads, tapenades, and roasted dishes. Extra virgin olive oil is prized for dressings, marinades, and finishing touches. In ancient Israel, olive oil was the primary cooking fat, used in breads, porridges, and offerings.

Traditional and Modern Medicinal Uses

Ancient cultures used olive oil for skin care, wound treatment, and digestive support. Modern research highlights its monounsaturated fats, polyphenols, and anti-inflammatory properties. Olive oil is central to the Mediterranean diet, associated with heart health, longevity, and reduced chronic disease risk.

Recipe Suggestion: Olive Tapenade With Herbs

• Blend pitted olives, capers, garlic, lemon juice, and olive oil.

• Add chopped parsley or thyme.

• Serve with crusty bread or roasted vegetables.

Olives: More than 70 Delicious & Healthy Recipes

Barley: Humble Grain With Powerful History

Biblical and Historical Significance

Barley was one of the earliest domesticated grains and a staple of ancient Israelite life. It appears in biblical stories such as Ruth gleaning barley fields and the feeding of the five thousand with barley loaves. Barley was affordable, hearty, and central to both daily meals and ritual offerings.

Culinary Uses

Barley’s nutty flavor and chewy texture make it ideal for soups, pilafs, breads, and porridges. Ancient Israelites used it in flatbreads, beer brewing, and hearty stews. Today, barley remains a favorite in Mediterranean and Eastern European cooking, especially in grain bowls and slow-cooked dishes.

Traditional and Modern Medicinal Uses

Historically, barley water was used to soothe digestion and cool the body. Modern nutrition science recognizes barley for its beta-glucans, a soluble fiber linked to improved cholesterol, blood sugar regulation, and gut health. It’s also rich in vitamins, minerals, and plant compounds that support metabolic wellness.

Recipe Suggestion: Lemon Herb Barley Pilaf

• Simmer pearl barley in broth until tender.

• Toss with olive oil, lemon zest, parsley, and chopped scallions.

• Add toasted pine nuts for crunch.

Posterazzi Collection Foxtail Barley III Poster Print by Kathy Mahan

Bringing Ancient Foods Into Modern Kitchens

Dates, olives, and barley are more than historical artifacts—they’re flavorful, nourishing ingredients that continue to enrich modern cooking. Whether you’re exploring biblical food traditions or simply expanding your pantry, these ancient staples offer depth, nutrition, and a tangible connection to the culinary world of the past.

REFERENCES:

The Bible. New Revised Standard Version, HarperOne, 1989.

Davidson, Alan. The Oxford Companion to Food. Oxford University Press, 2014.

Holland, Barbara. Fruits of the Bible: A Culinary and Cultural History. Jerusalem Press, 2017.

Katz, Solomon H., and William Woys Weaver. Encyclopedia of Food and Culture. Charles Scribner’s Sons, 2003.

Lansky, Ephraim P., and Robert A. Newman. “Date Palm: Ancient Food, Modern Medicine.” Journal of Ethnopharmacology, vol. 105, no. 1–2, 2006, pp. 1–24.

Magrini, Elena, et al. “Olive Oil in the Mediterranean Diet: A Historical and Nutritional Perspective.” Mediterranean Journal of Nutrition and Metabolism, vol. 7, no. 1, 2014, pp. 1–10.

Samuel, Delwen. “Brewing and Baking in Ancient Near Eastern Civilizations.” Near Eastern Archaeology, vol. 65, no. 1, 2002, pp. 8–21.

Stahl, Ann. Barley and the Origins of Agriculture in the Ancient Near East. Cambridge University Press, 2015.

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