The Oldest Cuisine in the World: Cooking in Mesopotamia

Paperback | April 30, 2011

byJean Bottéro

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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.

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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 Mesopotam...

Jean Bottéro (1914–2007) was director emeritus of L'École Pratique des Hautes Études in Paris. He is the author of many books, several of which have been translated and published by the University of Chicago Press. Teresa Lavender Fagan has translated numerous books for the University of Chicago Press.

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Format:PaperbackDimensions:152 pages, 9 × 6 × 0.7 inPublished:April 30, 2011Publisher:University Of Chicago PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0226067343

ISBN - 13:9780226067346

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Table of Contents

Acknowledgements
Translator's Note
Cooking and the Pleasures of the Table in Ancient Mesopotamia
The Framework, the Region, and the People
Sources
Food and Eating
Fire
Cooking
Hearths and Equipment
Indirect Cooking in Fatty Broth
Precooking
Food Preparation without Heat
Cooking with Heat
Cooks and Culinary Tradition
Drinks
Meals and Feasts
The Table of the Gods
The Table of the Dead
Food, Life, and Death
Conclusion
Notes
Abbreviations and Bibliography
Index