Cultural History of Food
The work, starting from the Paleolithic Age, when human beings lived in the form of hunting-gathering and nomads, until the 19th century, when the concept of Industrial Revolution and Nationalism emerged, the food products, production and production processes of communities, kingdoms, states and nations that ruled in the cosmopolitan world. It examines the consumption relationship, eating-drinking habits, cooking techniques, table manners and kitchen utensils in the light of historical developments, in terms of theme and chronology, as a whole, around 20 chapters.
In the first part of the book , it has been mentioned that the food culture, which has been discussed since the Paleolithic Age, from which kinds of plants and hunted animals in nature, how the food was processed, the food started to be cooked with the use of fire and the food should be stored in accordance with the seasonal conditions.
In the Second Chapter , after giving the definition and settlements of the Neolithic Age, which was revolutionary in the socio-cultural life of human beings, Cultural History of Food the process of domestication of plants and animals, increasing the cooking techniques of food by expanding the usage areas of fire, ensuring the processing of food and improving the storage conditions, the Çatalhöyük settlement was mentioned to conceptualize the subject. focused on.
In the Third Chapter , the food cultures of the civilizations in Mesopotamia (Sumer, Akkad, Babylon, Elam and Assyria) were examined and the recipes of the dishes that were created in the form of literary texts were explained, the historical development of beer was explained and the table culture of the Sumerians was discussed in detail.
In the Fourth Chapter , Egypt's historical food culture and table manners are covered extensively, and food products, dishes, beverages (beer) and storage conditions of foods according to seasonal conditions are explained.
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