Art, Culture and Cuisine

Art, Culture and Cuisine : Ancient and Medieval Gastronomy

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Description

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.show more

Product details

  • Paperback | 462 pages
  • 168 x 236 x 26mm | 839.14g
  • The University of Chicago Press
  • University of Chicago Press
  • Chicago, IL, United States
  • English
  • New edition
  • New edition
  • 0226062546
  • 9780226062549
  • 1,258,483

About Phyllis Pray Bober

Phyllis Pray Bober is the Leslie Clark Professor Emerita in the Humanities at Bryn Mawr College and coauthor of "Renaissance Artists and Antique Sculpture."show more

Flap copy

Viewing cuisine through the dual lens of archaeology and art history, Phyllis Pray Bober uses "Art, Culture, and Cuisine" to take us on an elegant and entertaining tour through the early history of food and eating-from prehistoric dining habits through four great civilizations to the "Late Gothic International" period. Complete with menus and recipes for prehistoric, Mesopotamian, Egyptian, Greek, Roman, and Gothic repasts, "Art, Culture, and Cuisine" reveals cuisine and dining's place at the heart of the cultural, religious, and social activities that have shaped Western sensibilities.show more
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