Bober – Art, Culture and Cuisine   Leave a comment

Art, Culture and Cuisine: Ancient and Medieval Gastronomy (Phyllis Pray Bober). Bober’s overriding theory – that there is a link between cooking and more generalised cultural trends – can politely go stew. It is presumably right though it is difficult to demonstrate for many of the periods that the author is dealing with. However, this book, which brings together her musings on food from prehistory to the late Gothic style, makes for one of the best general introductions  to food history: and all written by a wise, opinionated and witty scholar whose love affair with food began in her mother’s kitchen in the entre-duex-guerres and continued in the 1960s at NYU with her food recreation workshops. Italian content includes a remarkable rant on the origins of pasta and the question of continuity from Roman to modern Italian cooking. Her final promise to write ‘in a subsequent volume…’ was not, unfortunately, kept. Death intervened in 2002. (University of Chicago 2002). SY

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Posted December 1, 2010 by zachmon in Uncategorized

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