Taking a Bite of the Past

Here are the menus of six meals representing Jerusalem’s culinary history:

King Solomon’s court: Pheasant, rack of lamb and a cornucopia of vegetables and fruit.

Greek-style banquet: Pickled eggs, roasted and smoked meats, apples, almonds, pears, cakes, rice, wine and fruit.

* Crusader dinner: Roast rack of lamb, European and Oriental desserts including bananas and heavily sugared sweets.

* Sultan’s soup kitchen: Rice, groats and bread.

* Harem lunch: Turkish hors d’oeuvres, meat in yogurt, lamb on skewers, stuffed vegetables, apricots, sweets, baklava, Turkish delight, coffee.

* German hostel supper, 1910: Roast beef, broth, turkey in fruit sauce, wine and champagne.