Происхождение кулинарии. Кулинария палеолита и неолита | The Origins of Cooking: Palaeolithic and Neolithic Cooking

The Origins of Cooking: Palaeolithic and Neolithic Cooking

Adria Ferran, 2021

Overview

This volume delves into the foundational aspects of cuisine, beginning with its earliest roots. It meticulously traces the elements of produce, implements, and skills involved in food preparation. The book poses pertinent questions about the definition of cooking, such as whether the selection of raw food constitutes cooking or if it commences with the use of specific tools for adaptation. It also considers if food in its raw state can be classified as 'cooked'.

Who it's for

• Culinary historians and researchers
• Enthusiasts of ancient food preparation techniques
• Chefs and home cooks interested in the evolution of cuisine

Key features

• Language: English
• Hardcover binding
• 592 pages
• ISBN: 9781838661625
• Publisher: Phaidon Press
• Year: 2021