Customer Reviews

Art, Culture, and Cuisine: Ancient and Medieval Gastronomy

5 star:		(2)
4 star:		(0)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

Phyllis Bober has long been a pioneer in the history of cooking/foodways. Her thesis is that we can learn as much about a culture by examining it through the lens of its cuisine as by studying its art, literature, etc. This book is at once highly learned and well written--erudite and witty, like Fisher. An important work for anyone interested in the history of food and eating, the book covers "the prehistory of cuisine," the food culture of Egypt, Mesopotamia, Greece, Rome, and Europe in the Middle Ages. Good illustrations. Can't wait to read the second volume covering the Renaissance through modernism that Bober is now writing.

I feel in love with this book. This book is well written, keep it in mind it is much more of an informational book that contains a few recipes. Let me note that the recipes are platable towards modern day tastes. It gives enough recipes for each time ara so you can sample cuisines from the times she has written about. The book is filled with details and gives background to where others have only touched the surface. The book covers ancient history, prehistory, Eygptian, Rome, Greece, the Early Middle ages through the late Gothic, and stops around the 1450s. This is a definate must have for anyone looking to expand their ancient cooking library.