Art, Culture and Cuisine

Art, Culture and Cuisine : Ancient and Medieval Gastronomy

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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.

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Product details

  • Hardback | 464 pages
  • 178.3 x 246.9 x 34.3mm | 1,164.49g
  • The University of Chicago Press
  • University of Chicago Press
  • Chicago, IL, United States
  • English
  • 0226062538
  • 9780226062532

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