Front cover image for The oldest cuisine in the world : cooking in Mesopotamia

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 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
Print Book, English, ©2004
University of Chicago Press, Chicago, ©2004
xii, 134 pages ; 24 cm
9780226067353, 9780226067346, 0226067351, 0226067343
Cooking and the pleasures of the table in ancient Mesopotamia
The framework, the region, and the people
Food and eating
Hearths and equipment
Indirect cooking in fatty broth
Food preparation without heat
Cooking with heat
Cooks and culinary tradition
Meals and feasts
The table of the Gods
The table of the dead
Food, life, and death
Translated from the French