Art, Culture and Cuisine: Ancient and Medieval Gastronomy (Hardback)
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Short Description for Art, Culture and Cuisine Examines cooking through the dual lens of archaeology and art history. The book describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece and Rome; and rituals of the Middle Ages and the "Late Gothic International" period.
Full description- Publisher: University of Chicago Press
- Published: 06 September 1999
- Format: Hardback 464 pages
- See: Full bibliographic data
- Categories: Cultural Studies | Ancient History: To C 500 CE | Medieval History | Social & Cultural History | Food & Drink | General Cookery
- ISBN 13: 9780226062532 ISBN 10: 0226062538
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Full description for Art, Culture and Cuisine
Examines cooking through the dual lens of archaeology and art history. This book shows that cuisine - the higher, skilled and creative manifestation of cooking - is an art that should be elevated to the level of those more generally termed "fine". Phyllis Pray Bober describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece and Rome; and rituals of the Middle Ages and the "Late Gothic International" period. To satisfy the adventurous reader, Bober has included old menus with contemporary adaptations.
