000			03140cam a22004694i 4500
005			20211105152906.0
008			060110s2004 ilu b 000 0 eng d
010			_a 2003061292
011			_aBIB MATCHES WORLDCAT
020			_a0226067351 _qcloth (alk. paper)
020			_a9780226067353 _qcloth (alk. paper)
035			_a(ATU)b11063233
035			_a(DLC) 2003061292
035			_a(OCoLC)52970117
040			_aDLC _beng _erda _dATU
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042			_apcc
043			_aa-iq---
050	0	0	_aTX725.I72 _bB68 2004
082	0	0	_a641.5935 _222
100	1		_aBottéro, Jean. _9262152
240	1	0	_aPlus vieille cuisine du monde. _lEnglish
245	1	4	_aThe oldest cuisine in the world : _bcooking in Mesopotamia / _cJean Bottéro ; translated by Teresa Lavender Fagan.
264		1	_aChicago : _bUniversity of Chicago Press, _c[2004]
264		4	_c©2004
300			_axii, 134 pages ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 133-134).
505	0	0	_tCooking and the Pleasures of the Table in Ancient Mesopotamia -- _tThe Framework, the Region, and the People -- _tFood and Eating -- _tFire -- _tCooking -- _tHearths and Equipment -- _tIndirect Cooking in Fatty Broth -- _tPrecooking -- _tFood Preparation Without Heat -- _tCooking with Heat -- _tCooks and Culinary Tradition -- _tDrinks -- _tMeals and Feasts -- _tThe Table of the Gods -- _tThe Table of the Dead -- _tFood, Life, and Death.
520	1		_a"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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, Iraqi _xHistory _9658639
650		0	_aFood habits _zIraq _xHistory _9671121
651		0	_aIraq _xSocial life and customs _9785090
856	4	2	_3Contributor biographical information _uhttp://www.loc.gov/catdir/bios/uchi051/2003061292.html
907			_a.b11063233 _b29-05-21 _c27-10-15
998			_a(3)b _a(3)c _b11-05-18 _cm _da _feng _gilu _h4
945			_a641.5935 BOT _g1 _iA396364B _j0 _lcmain _o- _p$24.59 _q- _r- _s- _t0 _u6 _v0 _w1 _x0 _y.i1234414x _z29-10-15
942			_cB
999			_c1163460 _d1163460