Research Catalog
The origins of cooking Palaeolithic and Neolithic cooking
- Title
- The origins of cooking Palaeolithic and Neolithic cooking text and images, elBullifoundation ; translated from the Spanish by Cillero & de Motta
- Publication
- London Phaidon Press 2021
- ©2021
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | GN799.F6 P3513 2021 | Off-site |
Holdings
Details
- Additional Authors
- Description
- 591 pages color photographs; 34 cm
- Summary
- This essential volume examines the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every cook's library.
- Uniform Title
- Paleolítico y Neolítico. English
- Subject
- Genre/Form
- History
- Note
- First published in Spanish in 2019. First published in English in 2021
- "Ferran Adrià, Gabriel Bartra and Sandra Lorenzo directed the team and were responsible for the contents of the book."--title page verso
- Bibliography (note)
- Includes bibliographic references (pages 578-582) and index
- Language (note)
- In English
- Contents
- From the origins of life to the Paleolithic -- The Paleolithic: significant historical milestones -- Paleolithic cooking, food and drinks -- The Neolithic: significant historical milestones -- Neolithic cooking, food and drinks
- Call Number
- GN799.F6
- ISBN
- 183866162X
- 9781838661625
- 9781838662387
- 1838662383
- LCCN
- 40031210026
- OCLC
- on1154325544
- 1154325544
- SCSB-14346116
- Owning Institutions
- Columbia University Libraries