Cuneiform Cuisine: Culinary History Reborn at Brown University

Alice L. Slotsky

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Babylonian food has come a long way since Jean Bottéro, doyen of the cuneiform recipe tablets in the Yale Babylonian Collection, pronounced it fit for only his worst enemies. This year at Brown University, one hundred twenty-two ravenous diners grazed on fare cooked from these recipes with exclamations of amazement and satisfaction. What's more, for many of them, this event was not their first Mesopotamian culinary experience, as this academic year marked the eighth annual Cuneiform Cuisine party at Brown. What had originally been conceived of as a reception for the devoted students of my ever-popular Akkadian courses had now grown to include other members across the Brown community as well as other skeptical guests eager for a blast of gastronomic originality.

The Mathematics of Egypt, Mesopotamia, China, India, and Islam: A Sourcebook
Edited by Victor J. Katz
Section Authors: Annette Imhausen, Eleanor Robson, Joseph W. Dauben,
Kim Plofker & J. Lennart Berggren

Whatever Happened to Sumerian Beer?
Feature Article by Horst Dornbusch

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Anthropologists and archaeologists believe that the first humans ever to make the great leap from a nomadic and tribal into a civilized and sedentary existence were the Sumerians, some eight to ten thousand years ago. The place was Mesopotamia (now the southern portion of

The Cyrus Cylinder, discovered in 1879 and now in the British Museum, is a cuneiform document in the shape of a small barrel, commissioned by Cyrus the Great of Persia.

A certain amount of fraudulent material exists on the internet, for example that it confirms what the Bible says (Isaiah 44.23-45.8; Ezra 1.1-6, 6.1-5; 2 Chronicles 36.22-23): that in 539 BCE, the Persian conqueror Cyrus the Great had allowed the Jews to return from their Babylonian Exile.