The Oldest Cuisine in the World

Klappentext 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 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 history's most fascinating societies. 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. Zusammenfassung Offers a look at the delectable secrets of Mesopotamia. The author'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.

Product details

• Authors: Bottero, Jean Bottero, Bottero Jean
• Assisted by: Teresa Lavender Fagan (Translation), Fagan Teresa Lavender (Translation)
• Publisher: University Of Chicago Press
• Languages: English
• Product format: Hardback
• Released: 31.05.2004
• EAN: 9780226067353
• ISBN: 978-0-226-06735-3
• No. of pages: 152
• Dimensions: 160 mm x 240 mm x 18 mm
• Subjects: Guides > Food & drink > International cuisine; Sociology, SOCIAL SCIENCE / Sociology / General, HISTORY / Middle East / General, HISTORY / Ancient / General, Mesopotamia, Sociology: customs & traditions, SOCIAL SCIENCE / Customs & Traditions, National & regional cuisine, Middle Eastern history, Ancient History, Ancient history: to c 500 CE, National and regional cuisine, Cultural studies: customs and traditions, Cookery / food and drink / food writing, COOKING / Regional & Cultural / General