Kitchen and food in the ancient Near East 3101-DKDIE
Kitchen and the problems concerning diet and food technology in the ancient Near East are the main subject of the course. Reconstruction of the ancient menu is based on the various sources – texts (recipes among others), archaeological sources, archaeobotanical and archaeozoological analyses and ethnoarchaeological observations. The meaning of the plants (cereals, olive, date, vine, lentil et others), meat (sheep-goat, pig, fish) and other products in ancient diet will be discussed during the course. Topics include also food-stuff processing, preparing dishes and drinks, cooking of meat and cereals products as well as installations and tools used in the kitchen (such as hearths, ovens, cooking pots etc.).
Type of course
Assessment criteria
Included in the assessment on the basis of presence (limit 3, including two unexcused), presented papers and participation in class
Bibliography
Bottero, J., The Oldest Cuisine in the World, Cooking in Mesopotamia, Chicago-London 2002
Zohary, D, Hopf, M., Domestication of Plants in the Old World, Oxford 2004
Dodatkowa literatura będzie podawana na bieżąco w trakcie zajęć
Additional information
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