Author: Lilia Zaouali Publisher: Univ of California Press ISBN: 0520261747 Category : Cooking Languages : en Pages : 248
Book Description
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Author: Jon Pahl Publisher: Blue Dome Press ISBN: 1682065251 Category : Biography & Autobiography Languages : en Pages : 411
Book Description
In this first critical biography of Fethullah Gulen in English, historian Jon Pahl takes us on a journey where we discover wisdom and controversy, from 1940's Turkey to the U.S. in the twenty-first century. Pahl tells the story of a pious Muslim boy from a tiny and remote Turkish village who on the one hand has inspired a global movement of millions of individuals dedicated to literacy, social enterprise, and interreligious dialogue, but who on the other hand has been monitored by Turkish police, seen as a threat by autocrats, and recently declared number one enemy by the current Turkish dictator. With lively prose and extensive research, Pahl traces Fethullah Gulen's life and thought in its contexts, states clearly his own positions, and then lets readers draw their own conclusions from the evidence about this undeniably significant historical figure.
Author: Claude Gilliot Publisher: Routledge ISBN: 1351941593 Category : History Languages : en Pages : 648
Book Description
Studying education and learning in the formative period of Islam is not immediately easy, since the sources for this are relatively late and frequently project backwards to the earlier period the assumptions and conditions of their own day. The studies in this volume have been selected for the critical approaches and methods of their authors, and are arranged under five headings: the pedagogical tradition; scholarship and attestation; orality and literacy; authorship and transmission; and libraries. Together with the editor’s introductory essay, they present a broad picture of the beginnings and evolution of education and learning in the Islamic world.
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq Publisher: BRILL ISBN: 9004158677 Category : History Languages : en Pages : 920
Book Description
This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.
Author: Peter Altmann Publisher: Penn State Press ISBN: 157506894X Category : History Languages : en Pages : 317
Book Description
This volume brings together the work of scholars using various methodologies to investigate the prevalence, importance, and meanings of feasting and foodways in the texts and cultural-material environments of the Hebrew Bible and the ancient Near East. Thus, it serves as both an introduction to and explication of this emerging field. The offerings range from the third-millennium Early Dynastic period in Mesopotamia to the rise of a new cuisine in the Islamic period and transverse geographical locations such as southern Iraq, Syria, the Aegean, and especially the southern Levant. The strength of this collection lies in the many disciplines and methodologies that come together. Texts, pottery, faunal studies, iconography, and anthropological theory are all accorded a place at the table in locating the importance of feasting as a symbolic, social, and political practice. Various essays showcase both new archaeological methodologies—zooarchaeological bone analysis and spatial analysis—and classical methods such as iconographic studies, ceramic chronology, cultural anthropology, and composition-critical textual analysis.
Author: David Waines Publisher: BRILL ISBN: 900419441X Category : History Languages : en Pages : 307
Book Description
This book brings together edited articles from the second edition of the Encyclopaedia of Islam that are relevant to food culture, health, diet, and medicine in pre-Islamic Muslim societies.
Author: Salim T. S. Al-Hassani Publisher: National Geographic Books ISBN: 1426209347 Category : History Languages : en Pages : 356
Book Description
Modern society owes a tremendous amount to the Muslim world for the many groundbreaking scientific and technological advances that were pioneered during the Golden Age of Muslim civilization between the 7th and 17th centuries. Every time you drink coffee, eat a three-course meal, get a whiff of your favorite perfume, take shelter in an earthquake-resistant structure, get a broken bone set or solve an algebra problem, it is in part due to the discoveries of Muslim civilization.
Author: Abdelwahab Meddeb Publisher: Princeton University Press ISBN: 1400849136 Category : History Languages : en Pages : 1153
Book Description
The first encylopedic guide to the history of relations between Jews and Muslims around the world This is the first encyclopedic guide to the history of relations between Jews and Muslims around the world from the birth of Islam to today. Richly illustrated and beautifully produced, the book features more than 150 authoritative and accessible articles by an international team of leading experts in history, politics, literature, anthropology, and philosophy. Organized thematically and chronologically, this indispensable reference provides critical facts and balanced context for greater historical understanding and a more informed dialogue between Jews and Muslims. Part I covers the medieval period; Part II, the early modern period through the nineteenth century, in the Ottoman Empire, Africa, Asia, and Europe; Part III, the twentieth century, including the exile of Jews from the Muslim world, Jews and Muslims in Israel, and Jewish-Muslim politics; and Part IV, intersections between Jewish and Muslim origins, philosophy, scholarship, art, ritual, and beliefs. The main articles address major topics such as the Jews of Arabia at the origin of Islam; special profiles cover important individuals and places; and excerpts from primary sources provide contemporary views on historical events. Contributors include Mark R. Cohen, Alain Dieckhoff, Michael Laskier, Vera Moreen, Gordon D. Newby, Marina Rustow, Daniel Schroeter, Kirsten Schulze, Mark Tessler, John Tolan, Gilles Veinstein, and many more. Covers the history of relations between Jews and Muslims around the world from the birth of Islam to today Written by an international team of leading scholars Features in-depth articles on social, political, and cultural history Includes profiles of important people (Eliyahu Capsali, Joseph Nasi, Mohammed V, Martin Buber, Anwar Sadat and Menachem Begin, Edward Said, Messali Hadj, Mahmoud Darwish) and places (Jerusalem, Alexandria, Baghdad) Presents passages from essential documents of each historical period, such as the Cairo Geniza, Al-Sira, and Judeo-Persian illuminated manuscripts Richly illustrated with more than 250 images, including maps and color photographs Includes extensive cross-references, bibliographies, and an index
Author: Omur Akkor Publisher: Blue Dome Press ISBN: 1935295667 Category : Cooking Languages : en Pages : 90
Book Description
Going all the way back to earliest Ottoman cookbooks, chef M. Omur Akkor has collected a rich sampling of Ottoman meals. These recipes, taken from great chefs of the Ottoman's great palaces and from the ordinary kitchens of Ottoman homes, provide a delicious introduction to the kind of cuisines that united one of the greatest empires in history. Part history lesson, part cookbook, Ottoman Cuisine brings history alive—in your kitchen!
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Author: Muhammed Ömür Akkor
Author: Lilia Zaouali
Author: Jon Pahl
Author: Claude Gilliot
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Author: Peter Altmann
Author: David Waines
Author: Salim T. S. Al-Hassani
Author: Abdelwahab Meddeb
Author: Omur Akkor