Culinary technology of the ancient Near East: from the Neolithic to the early Roman period
"Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Abingdon, Oxon ; New York, NY
Routledge
2025
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| Schlagworte: | |
| Zusammenfassung: | "Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognising their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies, and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us to better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly"-- |
| Beschreibung: | pages cm |
| ISBN: | 9781032827643 1032827645 9781032827667 1032827661 |
Internformat
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| 520 | 3 | |a "Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognising their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies, and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us to better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly"-- | |
| 653 | 0 | |a Technology / Middle East / History | |
| 653 | 0 | |a Cooking / Middle East / History | |
| 653 | 2 | |a Middle East / Antiquities | |
| 653 | 2 | |a Moyen-Orient / Antiquités | |
| 776 | 0 | 8 | |i Online version |a Baker, Jill L. |t Culinary technology of the ancient Near East |d Abingdon, Oxon ; New York, NY : Routledge, 2025 |z 9781003506089 |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-035474563 | |
Datensatz im Suchindex
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| id | DE-604.BV050138036 |
| illustrated | Not Illustrated |
| indexdate | 2025-02-03T13:01:46Z |
| institution | BVB |
| isbn | 9781032827643 1032827645 9781032827667 1032827661 |
| language | English |
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| physical | pages cm |
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| spelling | Baker, Jill L. 1964- Verfasser (DE-588)1059376059 aut Culinary technology of the ancient Near East from the Neolithic to the early Roman period Jill L. Baker Abingdon, Oxon ; New York, NY Routledge 2025 pages cm txt rdacontent n rdamedia nc rdacarrier "Culinary Technology of the Ancient Near East discusses the technical aspects of meal preparation, cooking, and baking in the ancient Near East, exploring a wide range of topics including kitchens, cooking equipment, cooking and baking vessels, and serving and eating utensils. Chapters explore and describe the culinary technologies and techniques employed by the peoples of the ancient Near East from the Neolithic to the Early Roman period, considering their unique and pioneering contributions to the development and evolution of gastronomic devices and apparatus and highlighting some of the foods prepared by them, recognising their application and influence in contemporary cooking and baking. Baker brings together in a single volume what is known about the culinary technology of the ancient Near East based on the archaeological, textual, historic, and scientific data drawn from a wide range of studies, and discusses this data in terms of its cultural, historic, and socio-economic context. She emphasizes these technologies as the foundation upon which modern culinary technology is based and applies relevant ancient techniques to modern systems. Overall, the volume acknowledges the ingenuity of the ancient mind in order to understand their culinary technology, which in turn helps us to better understand our own and apply these, and new, ideas to the present and future. This is a fascinating study suitable for students and scholars working on food and households in the ancient Near East, as well as those working on the history of food, cooking and dining, and the history of technology more broadly"-- Technology / Middle East / History Cooking / Middle East / History Middle East / Antiquities Moyen-Orient / Antiquités Online version Baker, Jill L. Culinary technology of the ancient Near East Abingdon, Oxon ; New York, NY : Routledge, 2025 9781003506089 |
| spellingShingle | Baker, Jill L. 1964- Culinary technology of the ancient Near East from the Neolithic to the early Roman period |
| title | Culinary technology of the ancient Near East from the Neolithic to the early Roman period |
| title_auth | Culinary technology of the ancient Near East from the Neolithic to the early Roman period |
| title_exact_search | Culinary technology of the ancient Near East from the Neolithic to the early Roman period |
| title_full | Culinary technology of the ancient Near East from the Neolithic to the early Roman period Jill L. Baker |
| title_fullStr | Culinary technology of the ancient Near East from the Neolithic to the early Roman period Jill L. Baker |
| title_full_unstemmed | Culinary technology of the ancient Near East from the Neolithic to the early Roman period Jill L. Baker |
| title_short | Culinary technology of the ancient Near East |
| title_sort | culinary technology of the ancient near east from the neolithic to the early roman period |
| title_sub | from the Neolithic to the early Roman period |
| work_keys_str_mv | AT bakerjilll culinarytechnologyoftheancientneareastfromtheneolithictotheearlyromanperiod |