Culinary Technology of the Ancient Near East

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A01=Jill L. Baker
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ancient beer
ancient bread
ancient cookbooks
ancient cookware
ancient dining
ancient food preparation
ancient hearths
ancient kitchen
ancient ovens
ancient recipes
ancient stoves
ancient utensils
archaeological food studies
Author_Jill L. Baker
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Category1=Non-Fiction
Category=HBLA
Category=HDDK
Category=NHC
Category=NKD
Category=PDX
cooking in the near east
COP=United Kingdom
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domestic technology history
eq_bestseller
eq_history
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
food and technology
food in the near east
history of cooking
history of food
Language_English
material culture analysis
milling
Near Eastern archaeology
Neolithic culinary practices
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prehistoric cooking techniques
Price_€100 and above
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Product details

  • ISBN 9781032827643
  • Weight: 580g
  • Dimensions: 156 x 234mm
  • Publication Date: 28 Oct 2024
  • Publisher: Taylor & Francis Ltd
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
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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, recognizing 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 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.

Jill L. Baker is an Independent Researcher in Ancient Near Eastern Archaeology and has taught as a Faculty Fellow (adjunct) in the Honors College at Florida International University and in the Religious Studies Department (adjunct) at the University of Miami, USA. She is the author of The Funeral Kit: Mortuary Practices in the Archaeological Record, Technology of the Ancient Near East: From the Neolithic to the Early Roman Period and co-author of The Greensboro Blockhouse Project: An Historical and Archaeological Investigation in Greensboro, Vermont.

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