Guess Who’s Coming To Dinner

Guess Who's Coming to Dinner examines how specific types of food were prepared and eaten during feasting rituals in prehistoric Europe and the Near East. Such rituals allowed people to build and maintain their power and prestige and to maintain or contest the status quo. At the same time, they also contributed to the inner cohesion and sense of community of a group. When eating and drinking together, people share thoughts and beliefs and perceive the world and human relationships in a certain way. The twelve contributions to this book reflect the main theoretical and methodological issues related to the study of food and feasting in prehistoric Europe and the Near East. The book is introduced by Ferrán Adrià, considered to be the world's greatest chef. Famed for his "molecular gastronomy", he invented the technique of reducing foods to their essence and then changing how they are presented, for example in the form of foam. In 2010,he was named Best Chef of the Decade by the prestigious Restaurant magazine.

Guess Who's Coming to Dinner examines how specific types of food were prepared and eaten during feasting rituals in prehistoric Europe and the Near East. Such rituals allowed people to build and maintain their power and prestige and to maintain or contest the status quo. At the same time, they also contributed to the inner cohesion and sense of community of a group. When eating and drinking together, people share thoughts and beliefs and perceive the world and human relationships in a certain way. The twelve contributions to this book reflect the main theoretical and methodological issues related to the study of food and feasting in prehistoric Europe and the Near East. The book is introduced by Ferrán Adrià, considered to be the world's greatest chef. Famed for his "molecular gastronomy", he invented the technique of reducing foods to their essence and then changing how they are presented, for example in the form of foam. In 2010,he was named Best Chef of the Decade by the prestigious Restaurant magazine.