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.

Book Information
ISBN 9780226062549
Author Phyllis Pray Bober
Format Paperback
Page Count 462
Imprint University of Chicago Press
Publisher The University of Chicago Press
Weight(grams) 851g
Dimensions(mm) 24mm * 17mm * 3mm