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Author: Royal Society (London)
Publisher:
ISBN:
Category :
Languages : en
Pages : 1044
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Book Description
Author: Royal Society (London)
Publisher:
ISBN:
Category :
Languages : en
Pages : 1044
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Book Description
Author:
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 790
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Book Description
Author: Charles Hutton
Publisher:
ISBN:
Category :
Languages : en
Pages : 736
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Book Description
Author: Royal Society
Publisher:
ISBN:
Category :
Languages : en
Pages : 792
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Book Description
Author: Royal Society (Great Britain)
Publisher:
ISBN:
Category : Meteorology
Languages : en
Pages : 738
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Book Description
Author: Royal Society (Great Britain)
Publisher:
ISBN:
Category : Science
Languages : en
Pages : 736
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Book Description
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 784
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Book Description
Author: Royal Society (Great Britain)
Publisher:
ISBN:
Category : Philosophical transaction (Royal Society (Great Britain))
Languages : en
Pages : 788
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Author: Royal Society (Great Britain)
Publisher:
ISBN:
Category : Philosophical transaction (Royal Society (Great Britain))
Languages : en
Pages : 810
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Book Description
Author: Jill L. Baker
Publisher: Taylor & Francis
ISBN: 1040183514
Category : History
Languages : en
Pages : 260
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Book Description
Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognizing their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly.
