The Origins of Cooking: Palaeolithic and Neolithic Cooking

More of a history book than cookbook. A bit diseaving.

For what this tome is, I give it 5 stars. However, the potential buyer should know what they are purchasing. This is an erudite treatise on food history written for the fine-dining food service professional. Although I do not fit into that category (I am a serious home cook), I am finding it an interesting, though complex read. The premise of this book is the application of "Sapiens methodology" - which is akin to the scientific method, to gastronomy. There will be eight volumes in this series. This volume covers Paleolithic and Neolithic Cooking and address questions about the origins of "man"'s relationship with food.

If I were reviewing this for the obviously extensive research that went into creating this book, and the high quality of the printing and binding, I would give it 5 stars all day long. I was hoping this was a cookbook.

5 stars