Art, Culture, and Cuisine: Ancient and Medieval Gastronomy
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Product Description
Bober draws on archaeology and art history to examine prehistoric eating customs in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece, and Rome; and rituals of the Middle Ages. Both elegant and entertaining, Art, Culture, and Cuisine reveals cuisine and dining's place at the heart of cultural, religious, and social activities that have shaped Western sensibilities.
Product Details
- Amazon Sales Rank: #355573 in Books
- Published on: 2001-06-01
- Original language: English
- Dimensions: 1.84 pounds
- Binding: Paperback
- 462 pages
Editorial Reviews
From Library Journal
Using gastronomy (not "cookery"!) as its focus, lacy language as its style, and illustrations to enchant, Art, Culture, and Cuisine researches exactly those subjects from the time of the "first hominids" to the 15th century. The chapters in this academic work by a humanities professor follow a time line: prehistory, ancient Egypt, Mesopotamia, the "Hellenic Experience," ancient Rome, the early Middle Ages, and "Late Gothic International Style," which covers the Crusades to 1400. There is so much historical fact that only Bober's steady fidelity to her theme keeps this book from being too diffuse. Although we are dealing with solid scholarship (there are many pages of notes and bibliography), the writing is extremely witty, and the dinner menus with recipes are esoteric, delightful, and mostly doableAeven if one must accept substitutes like sheep's stomach in the absence of an available "sow's womb." Highly recommended for large public, special, and academic libraries.AWendy Miller, Lexington P.L., KY
Copyright 1999 Reed Business Information, Inc.
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