In 2019, researcher Patricia Jurado Gonzalez and food historian Nawal Nasrallah prepared a stew from a 4,000-year-old recipe found on a Mesopotamian clay tablet. When they tasted the dish, known as pašrūtum (“unwinding”), they found that it had a mild taste and inspired a sense of calm. ______blank the researchers, knowing that dishes were sometimes named after their intended effects, theorized that the dish’s name, “unwinding,” referred to its function: to help ancient diners relax.