This post concludes our in-depth exploration of Mesopotamian cuisine, inspired by Jean Bottero’s wonderful book, The Oldest Cuisine in the World: Cooking in Mesopotamia. Bottero states in his conclusion In writing this book I did not intend to provide an … Continue reading →
In the ancient Mesopotamian view of the universe, humans were created as servants for the gods. In recognition of their status as mortals, not gods, each city built elaborate temples where they performed essential rites to the greater beings. One … Continue reading →
On the last day of the month, as the moon disappeared, Sumerians gathered to celebrate family ties, everyone bringing food to share. The ancestors also took part in these gatherings. The ceremony was called kishiga meaning “food on the ground” … Continue reading →
The Sumerians already had the technology of brewing beer when they arrived in Mesopotamia from unknown parts. Dedicated beer drinkers though they were, the Sumerians did not invent the process of fermenting grain and their words related to this process … Continue reading →
I don’t know if other priestesses begin to notice a pattern in the goddesses they are attracted to in the various pantheons. With a few exceptions, I seem to gravitate toward the young mother goddesses rather than the crone goddesses, … Continue reading →
What was cooking and eating like in Mesopotamia? Last week’s post gave some idea of the range of ingredients used by Mesopotamian chefs. It is not surprising that food in Mesopotamia was heavily spiced, given the evidence that even hunter-gatherers … Continue reading →
Surprisingly little is discussed about the enjoyment of food in ancient Mesopotamia, even though a rather extensive culinary record is extant. Once the Akkadians and Sumerians of this region began practicing irrigation, the rich soils and hot climate yielded a … Continue reading →