Full Description
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.
Contents
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
