The Oldest Cuisine in the World: Cooking in Mesopotamia, Paperback

In this intriguing blend of the commonplace and the ancient, Jean Bott ro presents the first extensive look at the delectable secrets of Mesopotamia. Bott ro'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 Bott ro's guide an entertaining and mesmerizing read.

About the Author:

Jean Bott ro (1914-2007) was director emeritus of L' cole Pratique des Hautes tudes 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.