Since its publication in 1999, this volume has been regarded by food historians as a ground-breaking effort to study food and food culture through the disciplines of archeology and art history. Phyllis Pray Bober (1920-2002) was professor of both art history and classical and Middle Eastern archeology at Bryn Mawr College, having previously established the department of fine arts at New York University.
In her view, cuisine itself is a fine art and she demonstrates in this important work the intimate relationship of food and culture, from pre-classical times until the late Middle Ages, integrating a massive body of knowledge to establish her case. It is an impressive, highly readable book, necessary to students of food history both for its methodology and its overwhelming assembling of evidence.
This is a finely made book, published by the University of Chicago Press. A first edition, it is a new copy, in Fine condition and still in its original shrink wrap. Well worth knowing, well worth reading.