ART, CULTURE, AND CUISINE. ANCIENT AND MEDIEVAL GASTRONOMY
Autor/es
- EAN: 9780226062549
- ISBN: 978-0-226-06254-9
- Editorial: UNIVERSITY OF CHICAGO PRESS
- Año de la edición: 2001
- Encuadernación: Rústica
- Medidas: 23 X 16 cm.
- Páginas: 442
- Materias:
history: architecture and art
mediaeval
gastronomy and food
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Examines cooking through the dual lens of archaeology and art history. This book shows that cuisine - the higher, skilled and creative manifestation of cooking - is an art that should be elevated to the level of those more generally termed "fine". Phyllis Pray Bober describes prehistoric eating in ancient Turkey; traditions of the great civilizations of Egypt, Mesopotamia, Greece and Rome; and rituals of the Middle Ages and the "Late Gothic International" period.
