Éditeur :  Phaidon
Nombre de pages : 592
Prix public : 120,00€

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The Origins of Cooking

Palaeolithic and Neolithic Cooking

This encyclopaedic resource from renowned chef Ferran Adrià’s elBullifoundation reveals the compelling history and development of food preparation through an in-depth analysis of the ingredients, implements and techniques involved. Beginning with the earliest foundations of cooking, it examines the wide-ranging impact of major gastronomic milestones such as the discovery of fire, the cultivation of plants, the domestication of animals, and the invention of pottery, which revolutionized the way we prepare, serve and eat food.

Based on research by leading archaeologists, anthropologists and historians, and guided by the systematic ‘Sapiens’ methodology, The Origins of Cooking is packed with fascinating text, diagrams and illustrations that offer a comprehensive understanding of the developments that made cooking and dining what they are today.