The Oldest Cuisine in the World: Cooking in Mesopotamia

The Oldest Cuisine in the World: Cooking in Mesopotamia
  • Hardcover
  • 152 pages
  • The Oldest Cuisine in the World: Cooking in Mesopotamia
  • Jean Bottéro
  • English
  • 21 December 2019
  • 0226067351

The Oldest Cuisine in the World: Cooking in Mesopotamia❰Reading❯ ➻ The Oldest Cuisine in the World: Cooking in Mesopotamia Author Jean Bottéro – Essayreview.co.uk In this intriguing blend of the commonplace and the ancient, Jean Bott ro presents the first extensive look at the delectable secrets of Mesopotamia Bott ro s broad perspective takes us inside the rel In this intriguing blend of the Cuisine in MOBI î commonplace and the ancient, Jean Bott ro presents the first extensive look at the delectable secrets of Mesopotamia Bott ro 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 The Oldest PDF \ 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 Bott ro s guide an entertaining and mesmerizing read.


About the Author: Jean Bottéro

Jean Bott ro August Cuisine in MOBI î December was a French historian born in Vallauris He was a major Assyriologist and a renowned expert on the Ancient Near Easttp enpedia wiki JeanBothttp lemonde disparitions ar.


10 thoughts on “The Oldest Cuisine in the World: Cooking in Mesopotamia

  1. says:

    Too badscholars don t write about food and other everyday topics I loved this book I have writtenabout it on my blog Too badscholars don t write about food and other everyday topics I loved this book I have writtenabout it on my blog

  2. says:

    The first human who decided to season his her food, to make it taste better, was one of the inventors of civilization and culture Feeding is one thing, but when the human species starting cooking its food while flavoring with whatever spices and herbs they had, eating stopped being just a method of nourishment It became something muchThe Oldest Cuisine in The World is a lovely book by the renowned French historian and assyriologist Jean Bott ro in which he takes us on a journey to the c The first human who decided to season his her food, to make it taste better, was one of the inventors of civilization and culture Feeding is one thing, but when the human species starting cooking its food while flavoring with whatever spices and herbs they had, eating stopped being just a method of nourishment It became something muchThe Oldest Cuisine in The World is a lovely book by the renowned French historian and assyriologist Jean Bott ro in which he takes us on a journey to the culinary world of ancient Mesopotamia He starts by providing us with a complete translation of the Yale culinary tablets, which are 3 Akkadian and Sumerian tablets from about 4000 years ago They contain detailed descriptions of various Mesopotamian cooking recipes with the ingredients, making them effectively the oldest cooking book in the world that we know of and a value insight into ancient Mesopotamia Then takes us on a lovely trip the role of food and drink in the different Mesopotamian cultures, from the mundane, to the royal, and finally to the sacred.The human species has been feeding itself for millennia, and that does not mean the Mesopotamians are the only people to see food as a delicacy rather than just substance However, these documents, and the many other mentions of food and cookery discovered in Mesopotamia, are indeed the oldest historical documents we know of about food, and such documents are very scarce Knowing say, Bott ro chose to write this book to the common reader and not to make it very academic It is not meant to be seen as a very detailed investigation in everything food and drink, but to try, the best way he can, letting us join a people who lived million from us So it is a great reading not only if you love food the recipes are very interesting , but also if you want to knowabout human history

  3. says:

    Very interesting of early Mesopotamian cooking, based on three cuneiform tablets dating back to 1600 BCE some fascinating information about the kind of foods people ate, how food was used for rituals and daily living, and partial recipes with some unknown ingredients that can t be translated A great look at a neglected field of archeology.

  4. says:

    Very fun The odd work written by a scholar for a popular audience that seems to both further the state of understanding of its subject and remain accessible Cooking in Akkad doesn t sound like it was awesome, but I was surprised by how similar many techniques were to present practices.

  5. says:

    Este libro responde a una pregunta que seguro que os hac is a diario qu com an los sumerios Pese a la premisa, es muy ameno de leer, no entra en detalles sobre la civilizaci n y su historia y se centra en el tema A partir de tres tablillas o sea, muy poco material consigue reconstruir una dieta a base de cereales y cerveza, adem s de carne y especias.

  6. says:

    While I did enjoy this book, I went into it with false expectations set up by the blurb Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, It gives the impression that one might be able to try the recipes included within, but unless you have a very active imagination and some powers to see into the past, good luck on that one.I cannot and do not fault Bottero s scholarship at all I don t believe that Bottero had a hand in While I did enjoy this book, I went into it with false expectations set up by the blurb Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, It gives the impression that one might be able to try the recipes included within, but unless you have a very active imagination and some powers to see into the past, good luck on that one.I cannot and do not fault Bottero s scholarship at all I don t believe that Bottero had a hand in writing the marketing synopsis if he did, after reading the book to its conclusion, I m sure the emphasis would have been quite different The book was interesting, though, and if I had been reading it for pleasure rather than with specific research questions in mind, I would have enjoyed it

  7. says:

    Despite what other reviews said, I thoroughly enjoyed this book It WAS a little academic, but the author clearly explains that, as well as the purpose of the book, in the first few pages Due to the nature of the subject, it was fairly dry in certain areas, but that is to be expected It is non fiction after all Overall, I didn t find it dense, but extremely interesting and well written I give this a 4.5 Definitely worth a read if you re interested in the topic.

  8. says:

    A French Sumeriologist gets in touch with his inner gourmand to parse the 3 or 4 known cuneiform tablets about fine dining Yummy for the brain but unfortunately not the tongue There are no Mesopotamian cafes in Seattle, but how about San Francisco

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