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In a unique collaboration of archaeology and culinary heritage, ancient Roman cuisine has been brought back to life in southeastern Türkiye.
Led by Adiyaman University, the project "From Past to Present: Culinary Culture in Perre" has recreated meals from 1,800 years ago using data obtained from archaeological excavations in the ancient city of Perre.
The initiative merges the culinary practices of ancient Rome with the traditional food culture of Adiyaman, offering an original example of 'archaeogastronomy.'
Based on excavation findings at Perre, researchers developed a historically inspired menu featuring five main dishes, two desserts, and two beverages.
These were prepared using cooking techniques and ingredients authentic to the Roman period.
At a special event held at the Perre Archaeological Site, these revived dishes were presented to the public, providing a sensory journey into the past.
Adiyaman University Rector Professor Mehmet Keles emphasized the dual purpose of the project: contributing scientifically to the field of gastronomy while adding a new dimension to local tourism.
"This event, conducted by our university's Archaeology Society within the framework of the Ministry of Youth and Sports-supported UNIDES program, brings the dietary habits of the Roman era into the modern day," he told reporters.
"By blending this ancient knowledge with the rich cuisine of Adiyaman, we aim to promote both Perre's ancient city and our local gastronomy."
Assoc. Professor Kahraman Yagiz, an academic in the university's archaeology department, highlighted Perre’s historical importance and the innovation behind the project.
"Using archaeological data, we adapted dishes once served across the Roman Empire to reflect the culinary character of Adiyaman," Yagiz said, adding, "Visitors experienced a menu of five main courses, two desserts, and two drinks—each a window into the past."
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