Jean Bottéro
- Published in print:
- 2001
- Published Online:
- March 2012
- ISBN:
- 9780748613878
- eISBN:
- 9780748653584
- Item type:
- chapter
- Publisher:
- Edinburgh University Press
- DOI:
- 10.3366/edinburgh/9780748613878.003.0003
- Subject:
- Classical Studies, European History: BCE to 500CE
This chapter discusses the existence of the oldest cuisine in the world. There remains Mesopotamia. It establishes an impressive inventory of the goods that formed the ancient Mesopotamians' everyday ...
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This chapter discusses the existence of the oldest cuisine in the world. There remains Mesopotamia. It establishes an impressive inventory of the goods that formed the ancient Mesopotamians' everyday fare: cereals, various vegetables, fruit. All these indigenous ingredients were so varied that the Mesopotamians never imported from abroad, so to speak, in spite of the intensity and geographical extent of their trade even before the third millennium. Archaeologists have unearthed many remains of a very abundant range of kitchen utensils, with the names of several containers and culinary utensils of all kinds. These are all data which enable one, a priori to some extent, to assume that very diversified techniques and almost infinite combinations of treatments for preparing food were used in that ancient country: in short, an authentic ‘cuisine’.Less
This chapter discusses the existence of the oldest cuisine in the world. There remains Mesopotamia. It establishes an impressive inventory of the goods that formed the ancient Mesopotamians' everyday fare: cereals, various vegetables, fruit. All these indigenous ingredients were so varied that the Mesopotamians never imported from abroad, so to speak, in spite of the intensity and geographical extent of their trade even before the third millennium. Archaeologists have unearthed many remains of a very abundant range of kitchen utensils, with the names of several containers and culinary utensils of all kinds. These are all data which enable one, a priori to some extent, to assume that very diversified techniques and almost infinite combinations of treatments for preparing food were used in that ancient country: in short, an authentic ‘cuisine’.
George Jaroszkiewicz
- Published in print:
- 2016
- Published Online:
- January 2016
- ISBN:
- 9780198718062
- eISBN:
- 9780191787553
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198718062.003.0004
- Subject:
- Physics, Particle Physics / Astrophysics / Cosmology
This chapter discusses cosmogony and theogony, or the origin of time and gods, as imagined by early cultures. It explores the perception of time in a variety of cultures, ranging from prehistoric ...
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This chapter discusses cosmogony and theogony, or the origin of time and gods, as imagined by early cultures. It explores the perception of time in a variety of cultures, ranging from prehistoric times to the present. The discussion ranges over the Stone Age, the Mesopotamians, the Middle East, the Europeans, the Central Americans, the Australian Aboriginals, and the Far East. The Julian and Gregorian calendars are reviewed. Specific attention is given to the significance of time in various religions including Ancient Egyptian, Mithraism, Judaism, Christianity and Islam. The Mayan calendar and its focus on mathematical cycles is discussed in some detail.Less
This chapter discusses cosmogony and theogony, or the origin of time and gods, as imagined by early cultures. It explores the perception of time in a variety of cultures, ranging from prehistoric times to the present. The discussion ranges over the Stone Age, the Mesopotamians, the Middle East, the Europeans, the Central Americans, the Australian Aboriginals, and the Far East. The Julian and Gregorian calendars are reviewed. Specific attention is given to the significance of time in various religions including Ancient Egyptian, Mithraism, Judaism, Christianity and Islam. The Mayan calendar and its focus on mathematical cycles is discussed in some detail.
