Kitchen and food in the ancient Near East

General data

Course ID:	3101-DKDIE
Erasmus code / ISCED:	08.4 Kod klasyfikacyjny przedmiotu składa się z trzech do pięciu cyfr, przy czym trzy pierwsze oznaczają klasyfikację dziedziny wg. Listy kodów dziedzin obowiązującej w programie Socrates/Erasmus, czwarta (dotąd na ogół 0) – ewentualne uszczegółowienie informacji o dyscyplinie, piąta – stopień zaawansowania przedmiotu ustalony na podstawie roku studiów, dla którego przedmiot jest przeznaczony. / (0222) History and archaeology The ISCED (International Standard Classification of Education) code has been designed by UNESCO.
Course title:	Kitchen and food in the ancient Near East
Name in Polish:	Kuchnia i dieta na starożytnym Bliskim Wschodzie
Organizational unit:	Institute of Archaeology
Course groups:	(in Polish) Zajęcia kierunkowe
ECTS credit allocation (and other scores):	(not available) Basic information on ECTS credits allocation principles: the annual hourly workload of the student’s work required to achieve the expected learning outcomes for a given stage is 1500-1800h, corresponding to 60 ECTS; the student’s weekly hourly workload is 45 h; 1 ECTS point corresponds to 25-30 hours of student work needed to achieve the assumed learning outcomes; weekly student workload necessary to achieve the assumed learning outcomes allows to obtain 1.5 ECTS; work required to pass the course, which has been assigned 3 ECTS, constitutes 10% of the semester student load. view allocation of credits
Language:	Polish
Type of course:	elective courses
Short description:	Kitchen and the problems concerning diet and food technology in the ancient Near East are the main subject of the course. Reconstruction of the ancient menu is based on the various sources – texts (recipes among others), archaeological sources, archaeobotanical and archaeozoological analyses and ethnoarchaeological observations. The meaning of the plants (cereals, olive, date, vine, lentil et others), meat (sheep-goat, pig, fish) and other products in ancient diet will be discussed during the course. Topics include also food-stuff processing, preparing dishes and drinks, cooking of meat and cereals products as well as installations and tools used in the kitchen (such as hearths, ovens, cooking pots etc.).
Full description:	Kitchen and the problems concerning diet and food technology in the ancient Near East are the main subject of the course. Reconstruction of the ancient menu is based on the various sources – texts (recipes among others), archaeological sources, archaeobotanical and archaeozoological analyses and ethnoarchaeological observations. The meaning of the plants (cereals, olive, date, vine, lentil et others), meat (sheep-goat, pig, fish) and other products in ancient diet will be discussed during the course. Topics include also food-stuff processing, preparing dishes and drinks, cooking of meat and cereals products as well as installations and tools used in the kitchen (such as hearths, ovens, cooking pots etc.).
Bibliography:	Bottero, J., The Oldest Cuisine in the World, Cooking in Mesopotamia, Chicago-London 2002 Zohary, D, Hopf, M., Domestication of Plants in the Old World, Oxford 2004 Dodatkowa literatura będzie podawana na bieżąco w trakcie zajęć
Assessment methods and assessment criteria:	Included in the assessment on the basis of presence (limit 3, including two unexcused), presented papers and participation in class

This course is not currently offered.

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Copyright by University of Warsaw.