Babylonian Cuisine PDF Download
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Author: Julia Najor
Publisher:
ISBN: 9780533046287
Category : Cooking, Middle Eastern
Languages : en
Pages : 213
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Book Description
Author: Julia Najor
Publisher:
ISBN: 9780533046287
Category : Cooking, Middle Eastern
Languages : en
Pages : 213
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Book Description
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: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Gwendolyn Leick
Publisher: Psychology Press
ISBN: 9780415253147
Category : History
Languages : en
Pages : 182
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Book Description
Gwendolyn Leick's approachable survey introduces the Babylonians, the people, the culture and the reality behind the popular myth of Babylon. Spanning some 1800 years in the history of the Babylonians, from the time of Hammurabi, famous for his Law-Code, to the time when Alexander's heirs ruled the Near East, Leick examines how archaeological discoveries and cuneiform tablets recovered from Babylonian cities allow us an impression of the Babylonian people and their society, their intellectual and spiritual preoccupations. Exploring the lives of kings and merchants, women and slaves, and the social, historical, geographical and cultural context in which their extraordinary civilization flourished for so many centuries, The Babylonians has provided scholars and students with a dazzling new insight into this fascinating world.
Author: Linda Dangoor
Publisher:
ISBN: 9780956732514
Category : Cooking, Iraqi
Languages : en
Pages : 272
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Book Description
A collection of Iraqi recipes, 'Flavours of Babylon' is an informative introduction to the country's cuisine.
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: Rachel Laudan
Publisher: Univ of California Press
ISBN: 0520286316
Category : Cooking
Languages : en
Pages : 488
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Book Description
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.
Author: Emerson Briggs-Wallace
Publisher:
ISBN: 9780752211435
Category : Babylon 5 (Television program)
Languages : en
Pages : 127
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Book Description
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: Janling Fu
Publisher: Bloomsbury Publishing
ISBN: 0567679802
Category : Religion
Languages : en
Pages : 641
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Book Description
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.
