The oldest cuisine in the world : cooking in Mesopotamia / Jean Bottéro ; translated by Teresa Lavender Fagan.
Material type: TextLanguage: English Original language: French Publisher: Chicago : University of Chicago Press, [2004]Copyright date: ©2004Description: xii, 134 pages ; 24 cmContent type:- text
- unmediated
- volume
- 0226067351
- 9780226067353
- Plus vieille cuisine du monde. English
- 641.5935 22
- TX725.I72 B68 2004
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5935 BOT (Browse shelf(Opens below)) | 1 | Available | A396364B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.59299442 THO Kai ora : fresh, healthy food made with aroha / | 641.59299442 THO Kai ora : fresh, healthy food made with aroha / | 641.5932 BER Food fit for pharaohs : an ancient Egyptian cookbook. | 641.5935 BOT The oldest cuisine in the world : cooking in Mesopotamia / | 641.5937 FAA Around the Roman table / | 641.59376 GOZ A taste of ancient Rome / | 641.59376 GRA Roman cookery : ancient recipes for modern kitchens / |
Includes bibliographical references (pages 133-134).
Cooking and the Pleasures of the Table in Ancient Mesopotamia -- The Framework, the Region, and the People -- Food and Eating -- Fire -- Cooking -- Hearths and Equipment -- Indirect Cooking in Fatty Broth -- Precooking -- Food Preparation Without Heat -- Cooking with Heat -- Cooks and Culinary Tradition -- Drinks -- Meals and Feasts -- The Table of the Gods -- The Table of the Dead -- Food, Life, and Death.
"In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero's broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millenniums BCE, as the Mesopotamians recorded them." "Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history's most fascinating societies. As Bottero concludes, although the ingredients may have differed, food was prepared in a manner astoundingly similar to how we do it today. Such links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottero's guide an entertaining and mesmerizing read."--BOOK JACKET.
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