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DTSTART:20190408T220000Z
DTEND:20190408T233000Z
DCREATED:20250604T182820Z
UID:ATEvent-f4ba4fec6f9d4fe59b5fac26bead8faf
SEQUENCE:0
LAST-MODIFIED:20250604T182913Z
SUMMARY:Rostovtzeff Lecture Series: Feeding Civilizations: A Comparative Long-Term Consideration of Agricultural and Culinary Traditions across the Old World
DESCRIPTION:Lecture 3 of a four-part series — While regional variati
 on in the production of food and farming systems underpinned trajector
 ies towards civilization\, these foodstuffs were transformed in distin
 ctive ways that defined\, or perhaps flavoured\, regional civilization
 . In other words how the raw became the cooked constructed distinct re
 gional styles of culinary civilization. This can be derived from the o
 bservation that the early Near East developed cereal farming in the ab
 sence of cooking ceramics\, with an emphasis on flour and bread (a the
 me of the next lecture)\, whereas East Asian societies were making pot
 s and boiling in them millennia before the first hint of cultivation. 
 This lecture explores the patterns of cooking and brewing in East and 
 South East through a triangulation that includes the archaeological to
 ols of food processing\, the genetic variations in crops that indicate
  past selection for aesthetic or culinary traits like stickiness\, and
  ethnographic or historical sources on how foods were prepared\, and u
 nderstood as they were consumed routinely or ritually.
LOCATION:ISAW Lecture Hall
PRIORITY:3
TRANSP:0
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