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The Oldest Cuisine in the World: Cooking in Mesopotamia [Hardcover]

Item : The Oldest Cuisine in the World: Cooking in Mesopotamia [Hardcover]
Price : $67.99 (see below)
Category : Books
Author Author : Bottéro, Jean
ISBN-10 ISBN-10 : 0226067351
ISBN-13 ISBN-13 : 9780226067353
Publisher Publisher : University of Chicago Press
Pages Pages : 152
Binding Binding : Hardcover
Item ID : 101366445

In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’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 Bottéro’s guide an entertaining and mesmerizing read.

Jean Bottéro(1914–2007) was 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.Teresa Lavender Faganhas translated numerous books for the University of Chicago Press.

In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro'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 Bottéro concludes, although the lă'

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