- What agrobiodiversity lurks in ancient Egyptian perfume? We’ll soon know.
- Problems for aquaculture from Ireland to Vietnam. All the world’s a village.
- The whys and wherefores of camel milk.
Rock salt and pond scum
A fascinating post over at Rancho Gordo discusses tequesquite. That’s a natural salt that has been used in Mexican cooking since pre-Columbian times, including for nixtamalization, a process that makes maize easier to process, tastier and more nutritious.
The post also mentions the alga known as tecuilayl (Spirulina geitleri). This was apparently an important food for the Aztecs. ((Alas, it doesn’t make it into FAO’s guide to the seaweed industry.)) Our resident expert on Mexico says it’s the perfect complement to a succulent steamed axolotl in chile sauce. Yummie.
Water, water everywhere
A couple of fun stories about the historical dimension of the exploitation of aquatic biodiversity from Britain’s Daily Mail this morning. First, how Google Earth revealed a thousand-year-old fish trap off the coast of Wales. And second, how the reintroduction of the beaver, absent since it was hunted to extinction in the 16th century, could reduce water bills.
Garden to the pharoahs reincarnated
Sennufer lived in the 1600 years ago and took care of the fields and vineyards of two Egyptian Pharaohs. Among his many titles were Chancellor to Amenhotep II, Overseer of the Granaries of Amen, and even High Priest of Amen in Menisut. He also created one of the first gardens, and left one of the first garden plans. Now comes news that Egypt might just be considering re-creating Sennufer’s garden on the east bank of the Nile at Luxor. Why mention it here? Because Sennufer, like all sensible gardeners, drew no great distinctions between the purely ornamental and the purely useful, and mixed flowers, vegetables, fruit trees and vines in a very modern fashion. Via.