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1 Home & Garden Cooking and Food- Historical Food and Cooking

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Art, Culture, and Cuisine: Ancient and Medieval Gastronomy

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Art, Culture, and Cuisine: Ancient and Medieval Gastronomy Cover

 

Synopses & Reviews

Publisher Comments:

In Art, Culture, and Cuisine, Phyllis Pray Bober examines cooking through an assortment of recipes as well as the dual lens of archaeology and art history. Believing that the unity of a culture extends across all forms of expression, Bober seeks to understand the minds and hearts of those who practiced cookery or consumed it as reflected in the visual art of the time.

Bober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages. Both elegant and entertaining, Art, Culture, and Cuisine reveals cuisine and dining's place at the heart of cultural, religious, and social activities that have shaped Western sensibilities.

"Using gastronomy as its focus, lacy language as its style, and illustrations to enchant, Art, Culture, and Cuisine researches exactly those subjects from the time of the 'first hominids' to the 15th century. . . . The writing is extremely witty, and the dinner menus with recipes are esoteric, delightful, and mostly doable."and#8212;Library Journal

"An ambitious attempt to find culinary echoes of visual and sociological movements throughout history. In sturdy, robust prose . . . the author marches us through every major civilization from prehistory through the late Gothic."and#8212;New York Times Book Review

Synopsis:

List of illustrationsPrefaceIntroduction1. Prehistory2. Ancient Egypt3. Mesopotamia4. The Hellenic Experience5. Hellenistic Transformations6. Ancient Rome7. Early Middle Ages8. Late Gothic International StyleAppendix: Menus and RecipesNotesBibliographyIndex

Table of Contents

List of illustrations

Preface

Introduction

1. Prehistory

2. Ancient Egypt

3. Mesopotamia

4. The Hellenic Experience

5. Hellenistic Transformations

6. Ancient Rome

7. Early Middle Ages

8. Late Gothic International Style

Appendix: Menus and Recipes

Notes

Bibliography

Index

Product Details

ISBN:
9780226062532
Author:
Bober, Phyllis Pray
Publisher:
University of Chicago Press
Location:
Chicago :
Subject:
Cookery
Subject:
History
Subject:
Gastronomy
Subject:
Food
Subject:
Medieval
Subject:
Ancient - General
Subject:
Dinners and dining
Subject:
Food -- Social aspects.
Subject:
Food -- History.
Subject:
Cooking and Food-Historical Food and Cooking
Copyright:
Edition Description:
1
Publication Date:
19990631
Binding:
Paperback
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
140 halftones
Pages:
462
Dimensions:
9.38 x 6.63 in

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Related Subjects

Cooking and Food » Food Writing » Gastronomic Literature
Cooking and Food » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » Western Civilization » Medieval
History and Social Science » World History » Ancient History
History and Social Science » World History » Medieval and Renaissance

Art, Culture, and Cuisine: Ancient and Medieval Gastronomy Used Hardcover
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Product details 462 pages University of Chicago Press - English 9780226062532 Reviews:
"Synopsis" by , List of illustrationsPrefaceIntroduction1. Prehistory2. Ancient Egypt3. Mesopotamia4. The Hellenic Experience5. Hellenistic Transformations6. Ancient Rome7. Early Middle Ages8. Late Gothic International StyleAppendix: Menus and RecipesNotesBibliographyIndex
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