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The oldest cuisine in the world : cooking in Mesopotamia /
"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...
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| Main Author: | |
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| Format: | Book |
| Language: | English French |
| Published: |
Chicago :
University of Chicago Press,
©2004.
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| Subjects and Genres: | |
| Online Access: | Table of contents Contributor biographical information Publisher description |
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| Summary: |
"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."--Jacket. |
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| Physical Description: |
xii, 134 pages ; 24 cm |
| Bibliography: |
Includes bibliographical references (pages 133-134). |
| ISBN: |
0226067351 9780226067353 0226067343 9780226067346 |