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Author: Jean Bottéro
Publisher: Eisenbrauns
ISBN: 9780931464928
Category : Foreign Language Study
Languages : en
Pages : 274
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Book Description
The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes. Winner of the 1996 Langhe Ceretto/Societa Editrice Internazionale Prize for food and wine culture.
Author: Jean Bottéro
Publisher: Eisenbrauns
ISBN: 9780931464928
Category : Foreign Language Study
Languages : en
Pages : 274
Get Book Here
Book Description
The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes. Winner of the 1996 Langhe Ceretto/Societa Editrice Internazionale Prize for food and wine culture.
Author: Jean Bottéro
Publisher: University of Chicago Press
ISBN: 0226067351
Category : Cooking
Languages : en
Pages : 147
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Book Description
In this intriguing blend of the commonplace and the ancient, Jean Bottéro presents the first extensive look at the delectable secrets of Mesopotamia. Bottéro’s broad perspective takes us inside the religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in Mesopotamian high culture during the second and third millennia BCE, as the Mesopotamians recorded them. Offering everything from translated recipes for pigeon and gazelle stews, the contents of medicinal teas and broths, and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Links to the modern world, along with incredible recreations of a rich, ancient culture through its cuisine, make Bottéro’s guide an entertaining and mesmerizing read.
Author: Jean Bottéro
Publisher: JHU Press
ISBN: 9780801868641
Category : History
Languages : en
Pages : 292
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Book Description
Described by the editor as unpretentious roamings on the odd little byways of the history of ancient Mesopotamia, these 15 articles were originally published in the French journal L'Histoire and are designed to serve as an introductory sampling of the historical research on the lost civilization. Chapters explore cuisine, sexuality, women's rights, architecture, magic and medicine, myth, legend, and other aspects of Mesopotamian life. Originally published as Initiation a l'Orient ancien . Annotation copyrighted by Book News, Inc., Portland, OR
Author: Agnete W. Lassen
Publisher: Peabody Museum (YUP)
ISBN: 9781933789378
Category : ART
Languages : en
Pages : 0
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Book Description
A stunning guide to the treasures housed within the Yale Babylonian Collection, presenting new perspectives on the society and culture of the ancient Near East The Yale Babylonian Collection houses virtually every genre, type, and period of ancient Mesopotamian writing, ranging from about 3000 B.C.E. to the early Christian Era. Among its treasures are tablets of the Epic of Gilgamesh and other narratives, the world's oldest recipes, a large corpus of magic spells and mathematical texts, stunning miniature art carved on seals, and poetry by the first named author in world history, the princess Enheduanna. This unique volume, the companion book to an exhibition at Yale's Peabody Museum of Natural History, celebrates the Yale Babylonian Collection and its formal affiliation with the museum. Included are essays by world-renowned experts on the exhibition themes, photographs and illustrations, and a catalog of artifacts in the collection that present the ancient Near East in the light of present-day discussion of lived experiences, focusing on family life and love, education and scholarship, identity, crime and transgression, demons, and sickness. EXHIBITION SCHEDULE Yale Peabody Museum of Natural History (04/06/2019--06/30/2020) Distributed for the Yale Peabody Museum of Natural History
Author: A. Leo Oppenheim
Publisher: University of Chicago Press
ISBN: 022617767X
Category : History
Languages : en
Pages : 494
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Book Description
"This splendid work of scholarship . . . sums up with economy and power all that the written record so far deciphered has to tell about the ancient and complementary civilizations of Babylon and Assyria."—Edward B. Garside, New York Times Book Review Ancient Mesopotamia—the area now called Iraq—has received less attention than ancient Egypt and other long-extinct and more spectacular civilizations. But numerous small clay tablets buried in the desert soil for thousands of years make it possible for us to know more about the people of ancient Mesopotamia than any other land in the early Near East. Professor Oppenheim, who studied these tablets for more than thirty years, used his intimate knowledge of long-dead languages to put together a distinctively personal picture of the Mesopotamians of some three thousand years ago. Following Oppenheim's death, Erica Reiner used the author's outline to complete the revisions he had begun. "To any serious student of Mesopotamian civilization, this is one of the most valuable books ever written."—Leonard Cottrell, Book Week "Leo Oppenheim has made a bold, brave, pioneering attempt to present a synthesis of the vast mass of philological and archaeological data that have accumulated over the past hundred years in the field of Assyriological research."—Samuel Noah Kramer, Archaeology A. Leo Oppenheim, one of the most distinguished Assyriologists of our time, was editor in charge of the Assyrian Dictionary of the Oriental Institute and John A. Wilson Professor of Oriental Studies at the University of Chicago.
Author: Nawal Nasrallah
Publisher: Equinox Publishing
ISBN: 9781781794579
Category : Cooking, Iraqi
Languages : en
Pages : 0
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Book Description
"This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow. Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisines. Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region."--Publisher's description
Author: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 464
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Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author: William Sitwell
Publisher: Little, Brown
ISBN: 031625570X
Category : Cooking
Languages : en
Pages : 458
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Book Description
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A History of Food in 100 Recipes, culinary expert and BBC television personality William Sitwell explores the fascinating history of cuisine from the first cookbook to the first cupcake, from the invention of the sandwich to the rise of food television. A book you can read straight through and also use in the kitchen, A History of Food in 100 Recipes is a perfect gift for any food lover who has ever wondered about the origins of the methods and recipes we now take for granted.
Author: A. Leo Oppenheim
Publisher: Chicago : University of Chicago Press
ISBN:
Category : Social Science
Languages : en
Pages : 240
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Book Description
Author: Richard J. Dumbrill
Publisher: Trafford Publishing
ISBN: 1412055385
Category : History
Languages : en
Pages : 532
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Book Description
'This volume is a massive leap forward over any previous synthesis of the subject and includes at the very minimum so much information that its academic and scientific value is self evident. The freshness and profundity of Dumbrill's approach to the subject exceeds anything attempted before. 'The mythology of ancient Mesopotamia proves readable as tonal allegory when its numerology is decoded as tuning theory. By the third millennium BC both pentatonic and heptatonic tunings were quantified throughout the entire 12-tone gamut. Richard Dumbrill has documented the massive empirical experience with strings and pipes that makes this early musicalization of the universe believable.' The volume consists in 4 parts with foreword by Prof. Ernest McClain. The first is about the decipherment, translation and interpretation of the few theoretical cuneiform texts dating from the Old Babylonian period, about 2000 BC, to Neo Assyrian up to the mid first millennium BC. Dumbrill undertakes comparative analyses and criticism of various interpretations having preceded his own and introduces new material. The second part is about the Hurrian hymns, the earliest music ever written, circa 1400 BC, and are produced in their integrality. Attempts to the interpretation of Hymn H.6 are compared and followed by Dumbrill's methodology and interpretation. Each fragment of the collection is analyzed separately. The part concludes with statistical analyses attempting at the reconstruction of some Hurrian rules of composition. The third part consists in the organology with relevant philology and is the largest collection of the Mesopotamian instrumentarium. The last part is a unique lexicon of all known Mesopotamian terminology, with quotation of texts in which the philology appears. The book had been previously published under the title of 'The Musicology and Organology of the Ancient Near East' and now appears under its new title.
