Archaeologically inspired eats at the Penn Museum

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Archaeologically inspired eats at the Penn Museum

POSTED: Thursday, January 27, 2011, 4:33 PM

Filed Under: Food and Art

"I swear I didn't eat the last slice of pizza!"

Back in the day, the Silk Road stretched from the Mediterranean to Asia, a 4,000-mile network linking European merchants with exotic wares for from-off lands. In February, the Penn Museum of Archaeology and Anthropology (3260 South St.) â their Egyptology gallery is absolutely sick â premieres its "Secrets of the Silk Road" exhibit, featuring artifacts from the Tarim Basin of Western China. The museum's Pepper Mill Cafe and chef William Brown are embracing the exhibit with a menu that will travel from China to Greece over the next 18 weeks. First up: recreations of edible artifacts unearthed in the Tarim Basin â shades of Dogfish Ancient Ales? â like sweet fried dough twists, plum blossom pastries and savory wontons, all washed down with rare Chinese and Indian teas. We promise they taste better than their 2,500-year-old counterparts below look.

Courtesy of the Penn Museum

fried dough twists

Courtesy of the Penn Museum

wonton

Courtesy of the Penn Museum

plum blossom pastry

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Founded in October 2008, Meal Ticket is a City Paper blog about food, drink and assorted other things that make you go mmm. We do recipes, interviews, restaurant news, commentary and much more. We don't do restaurant reviews here — those are handled in print, mostly by our critic (and Meal Ticket contributor) Adam Erace. Got a tip, question, thought or concern? Just want to say hello? Please shoot a note to caroline@citypaper.net.

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