Passions around meat, or nomad"s food

The basis of the gastronomic systems of world civilizations was grain. At the heart of the nutrition of barbarians - carriers of nomadic culture - was meat. The lifestyle determined food, but the food, in turn, influenced the lifestyle. As farm and cattle -breeding ethnic groups developed, food turned into a marker and became the most important factor in identification and self -identification. The final demarcation was prevented by nomad"s campaigns to agricultural areas. The confusion of peoples led to the merger of agricultural and cattle -breeding principles, and this predetermined the emergence of the richest gastronomic cultures of the Middle East and Front Asia. About how this happened, and is described in the book of Anna Pavlovskaya.
Anna Pavlovskaya - Doctor of Historical Sciences, Professor of Moscow State University. “Passions around meat, or nomad"s food” is the fourth book of a cycle dedicated to the story of food. The first three - the “kitchen of primitive man” (2015), “from the food of the gods to the food of people” (2018) and “Art” (2018) - also published in the publishing house "Lomonosov"