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Art, Culture and Cuisine: Ancient and Medieval Gastronomy [Hardcover]

Phyllis Pray Bober
4.5 out of 5 stars  See all reviews (2 customer reviews)

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Book Description

6 Sep 1999 0226062538 978-0226062532 First Edition
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. To satisfy the adventurous reader, Bober has included old menus with contemporary adaptations.

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Product details

  • Hardcover: 464 pages
  • Publisher: University of Chicago Press; First Edition edition (6 Sep 1999)
  • Language: English
  • ISBN-10: 0226062538
  • ISBN-13: 978-0226062532
  • Product Dimensions: 24.7 x 17.8 x 3.4 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: 3,967,346 in Books (See Top 100 in Books)

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Product Description

About the Author

Phyllis Pray Bober is the Leslie Clark Professor Emerita in the Humanities at Bryn Mawr College and coauthor of "Renaissance Artists and Antique Sculpture." --This text refers to the Paperback edition.

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Customer Reviews

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Most Helpful Customer Reviews
7 of 7 people found the following review helpful
5.0 out of 5 stars A superb book on culinary history 24 Aug 1999
By A Customer
Format:Hardcover
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.
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1 of 1 people found the following review helpful
4.0 out of 5 stars Heavy reading 25 Jan 2010
By Jozef
Format:Paperback
Good book, but not for day to day reading, far too heavy and detailed. More for those with an interest in the art & culture history than food history
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 5.0 out of 5 stars  3 reviews
51 of 56 people found the following review helpful
5.0 out of 5 stars A superb book on culinary history 24 Aug 1999
By A Customer - Published on Amazon.com
Format:Hardcover
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.
12 of 17 people found the following review helpful
5.0 out of 5 stars An Amazing Book 18 July 2001
By Stephanie Manley - Published on Amazon.com
Format:Hardcover|Verified Purchase
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.
0 of 2 people found the following review helpful
5.0 out of 5 stars Overwhelmingly Well Written 11 Feb 2012
By Deirdre Earls, MBA, RD, LD - Published on Amazon.com
Format:Hardcover|Verified Purchase
Like any glorious meal, I read and relished this book slowly because it provoked so much thought between each chapter. What an unusual and beautiful labor of love one finds here.
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