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The Oldest Cuisine in the World: Cooking in Mesopotania

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The Oldest Cuisine in the World: Cooking in Mesopotania Cover

 

Synopses & Reviews

Publisher Comments:

In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéros 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 millennia 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 historys most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéros guide an entertaining and mesmerizing read.

About the Author

Jean Bottéro is director emeritus of L'École Pratique des Hautes Études in Paris. He is the author of many books, several of which have been translated and published by the University of Chicago Press, including most recently, Ancestor of the West: Writing, Reasoning, and Religion in Mesopotamia, Elam, and Greece. Teresa Lavender Fagan has translated more than a dozen books, including Jean-Claude Schmitt's Ghosts in the Middle Ages and Rémi Brague's The Wisdom of the World, both published by the University of Chicago Press.

Table of Contents

Acknowledgements

Translator's Note

Cooking and the Pleasures of the Table in Ancient Mesopotamia

The Framework, the Region, and the People

Sources

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

Conclusion

Notes

Abbreviations and Bibliography

Index

Product Details

ISBN:
9780226067353
Translator:
Fagan, Teresa Lavender
Publisher:
University of Chicago Press
Translator:
Fagan, Teresa Lavender
Author:
Fagan, Teresa Lavender
Author:
&
Author:
Ro
Author:
ro, Jean
Author:
eacute
Author:
Bott
Author:
Bottero, Jean
Author:
Jean Bott
Location:
Chicago
Subject:
General
Subject:
History
Subject:
Food habits
Subject:
Iraq
Subject:
Cookery, Iraqi.
Subject:
Ancient - Greece
Subject:
Cookery, Iraqi - History
Subject:
Food habits - Iraq - History
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
1
Series Volume:
61
Publication Date:
20040431
Binding:
Paperback
Grade Level:
General/trade
Language:
English
Pages:
152
Dimensions:
9 x 6 in

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Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Health and Self-Help » Health and Medicine » Anatomy and Physiology
History and Social Science » World History » Ancient History
History and Social Science » World History » Middle East
Sports and Outdoors » Sports and Fitness » Basketball » General

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