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: 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: 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: 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: 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: 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: Licia Romano Publisher: Otto Harrassowitz Verlag ISBN: 9783447062176 Category : History Languages : en Pages : 572
Book Description
"... 6th International Congress of the Archaeology of the Ancient Near East held in Rome on May 5th-10th, 2008 (www.6icaane.it)"--Foreword.
Author: Paul D. Buell Publisher: Routledge ISBN: 1136172734 Category : Social Science Languages : en Pages : 623
Book Description
First published in 2000. In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Author: Jean-Louis Flandrin Publisher: Columbia University Press ISBN: 023111155X Category : Cooking Languages : en Pages : 642
Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
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Author: Muhammed Ömür Akkor
Author: Lilia Zaouali
Author: Claude Gilliot
Author: Peter Altmann
Author: Jon Pahl
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Author: David Waines
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Author: Paul D. Buell
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