Cover image for Textes Culinaires Mesopotamiens By Jean Bottéro

Textes Culinaires Mesopotamiens

Jean Bottéro

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$65.00 | Hardcover Edition
ISBN: 978-0-931464-92-8


Mesopotamian Civilizations

Textes Culinaires Mesopotamiens

Jean Bottéro

The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes.

 

  • Description
  • Table of Contents
The oldest surviving recipes in the world, dating from the mid-second millennium B.C.E., are here given their definitive transcription, translation, and commentary by a renowned Assyriologist and master chef. Examining each recipe in detail, Bottero identifies, insofar as we are able, the ingredients to be used, the methods of preparation, garnishment, and the presentation of the finished culinary delight. The series editor, Jerrold S. Cooper, also provides an English translation of the introduction and of the recipes.

Winner of the 1996 Langhe Ceretto/Societa Editrice Internazionale Prize for food and wine culture.

Bibliographie et abreviations

Chapitre 1. Introduction

Les tablettes culinaires de Yale

Editor’s note

Chapitre 2. The Yale Culinary Tablets

The Tablets and the Texts

The Recipes in Translation

The Cuisine of the Yale Tablets

Chapitre 3. Les textes

Les recettes deja connues

Le mersu

GCCI 2, 394

Les tablettes de Yale

YOS 11 25 (YBC 4644)

YOS 11 26 (YBC 8958)

YOS 11 27 (YBC 4648)

Chapitre 4. Traduction suivie

YOS 11 25

YOS 11 26

YOS 11 27

GCCI 2 394

Chapitre 5. Etude d’ensemble

L’ecriture

L’orthographe

La langue

Le style

Date et localisation; composition et usage

Chapitre 6. La technique culinaire

La preparation de la piece a cuire

La preparation du fond

La cuisson

La presentation du plat

La preparation de l’appareil de pate

La preparation de la garniture

Chapitre 7. Tableau general de la cuisine

Lexique

Apographies

Collations

Photographies

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