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Early Islamic Culinary Art
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Book Synopsis Early Islamic Culinary Art by : Muhammed Ömür Akkor
Download or read book Early Islamic Culinary Art written by Muhammed Ömür Akkor and published by Blue Dome Press. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work presents the culinary culture of the time, methods of cooking, kitchen utensils, and recipes from the early Islamic period.
Download or read book Feast written by Anissa Helou and published by HarperCollins. This book was released on 2018-05-29 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when baking a Moroccan flatbread, preparing an Indonesian satay and anything else along the way."— Yotam Ottolenghi A richly colorful and exceptionally varied cookbook of timeless recipes from across the Islamic world In Feast, award-winning chef Anissa Helou—an authority on the cooking of North Africa, the Mediterranean, and the Middle East—shares her extraordinary range of beloved, time-tested recipes and stories from cuisines throughout the Muslim world. Helou has lived and traveled widely in this region, from Egypt to Syria, Iran to Indonesia, gathering some of its finest and most flavorful recipes for bread, rice, meats, fish, spices, and sweets. With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.
Book Synopsis Medieval Cuisine of the Islamic World by : Lilia Zaouali
Download or read book Medieval Cuisine of the Islamic World written by Lilia Zaouali and published by Univ of California Press. This book was released on 2009-09-14 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Fethullah Gulen written by Jon Pahl and published by Blue Dome Press. This book was released on 2019-04-22 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this first ever life story of Fethullah Gülen, Jon Pahl explores the story of one of the most controversial figures of our times both as the personal biography of the person from Turkey to the United States and the public biography of the social movement he has inspired.
Book Synopsis Feasting in the Archaeology and Texts of the Bible and the Ancient Near East by : Peter Altmann
Download or read book Feasting in the Archaeology and Texts of the Bible and the Ancient Near East written by Peter Altmann and published by Penn State Press. This book was released on 2014-10-14 with total page 317 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Education and Learning in the Early Islamic World by : Claude Gilliot
Download or read book Education and Learning in the Early Islamic World written by Claude Gilliot and published by Routledge. This book was released on 2017-05-15 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Annals of the Caliphs' Kitchens by : al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Download or read book Annals of the Caliphs' Kitchens written by al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq and published by BRILL. This book was released on 2007-11-26 with total page 920 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food Culture and Health in Pre-Modern Muslim Societies by : David Waines
Download or read book Food Culture and Health in Pre-Modern Muslim Societies written by David Waines and published by BRILL. This book was released on 2010-11-01 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Food and Foodways of Medieval Cairenes by : Paulina Lewicka
Download or read book Food and Foodways of Medieval Cairenes written by Paulina Lewicka and published by BRILL. This book was released on 2011-08-25 with total page 649 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a corpus-based study which aims at profiling the food culture of medieval Cairo, the book is an attempt to reconstruct the menu of Cairenes as well as their various daily practices, customs and habits related to food and eating.
Book Synopsis Early Islamic Art and Architecture by : Jonathan M. Bloom
Download or read book Early Islamic Art and Architecture written by Jonathan M. Bloom and published by Routledge. This book was released on 2017-05-15 with total page 469 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume deals with the formative period of Islamic art (to c. 950), and the different approaches to studying it. Individual essays deal with architecture, ceramics, coins, textiles, and manuscripts, as well as with such broad questions as the supposed prohibition of images, and the relationships between sacred and secular art. An introductory essay sets each work in context; it is complemented by a bibliography for further reading.
Download or read book Ottoman Cuisine written by Omur Akkor and published by Blue Dome Press. This book was released on 2014-09-16 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!
Book Synopsis 1001 Inventions by : Salim T. S. Al-Hassani
Download or read book 1001 Inventions written by Salim T. S. Al-Hassani and published by National Geographic Books. This book was released on 2012 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis Bibliography of Periodical Literature on the Near and Middle East by :
Download or read book Bibliography of Periodical Literature on the Near and Middle East written by and published by . This book was released on 1947 with total page 442 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis A Mediterranean Feast by : Clifford A. Wright
Download or read book A Mediterranean Feast written by Clifford A. Wright and published by Harper Collins. This book was released on 1999-10-20 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt: A groundbreaking culinary work of extraordinary depth and scope that spans more than one thousand years of history, A Mediterranean Feast tells the sweeping story of the birth of the venerated and diverse cuisines of the Mediterranean. Author Clifford A. Wright weaves together historical and culinary strands from Moorish Spain to North Africa, from coastal France to the Balearic Islands, from Sicily and the kingdoms of Italy to Greece, the Balkan coast, Turkey, and the Near East. The evolution of these cuisines is not simply the story of farming, herding, and fishing; rather, the story encompasses wars and plagues, political intrigue and pirates, the Silk Road and the discovery of the New World, the rise of capitalism and the birth of city-states, the Crusades and the Spanish Inquisition, and the obsession with spices. The ebb and flow of empires, the movement of populations from country to city, and religion have all played a determining role in making each of these cuisines unique. In A Mediterranean Feast, Wright also shows how the cuisines of the Mediterranean have been indelibly stamped with the uncompromising geography and climate of the area and a past marked by both unrelenting poverty and outrageous wealth. The book's more than five hundred contemporary recipes (which have been adapted for today's kitchen) are the end point of centuries of evolution and show the full range of culinary ingenuity and indulgence, from the peasant kitchen to the merchant pantry. They also illustrate the migration of local culinary predilections, tastes for food and methods of preparation carried from home to new lands and back by conquerors, seafarers, soldiers, merchants, and religious pilgrims. A Mediterranean Feast includes fourteen original maps of the contemporary and historical Mediterranean, a guide to the Mediterranean pantry, food products resources, a complete bibliography, and a recipe and general index, in addition to a pronunciation key. An astonishing accomplishment of culinary and historical research and detective work in eight languages, A Mediterranean Feast is required--and intriguing--reading for any cook, armchair or otherwise.
Book Synopsis The Arts of Fire by : Catherine Hess
Download or read book The Arts of Fire written by Catherine Hess and published by Getty Publications. This book was released on 2004 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Students and scholars of the Italian Renaissance easily fall under the spell of its achievements: its self-confident humanism, its groundbreaking scientific innovations, its ravishing artistic production. Yet many of the developments in Italian ceramics and glass were made possible by Italy's proximity to the Islamic world. The Arts of Fire underscores how central the Islamic influence was on this luxury art of the Italian Renaissance. Published to coincide with an exhibition at the Getty Museum on view from May 4 to August 5, 2004, The Arts of Fire demonstrates how many of the techniques of glass and ceramic production and ornamentation were first developed in the Islamic East between the eighth and twelfth centuries. These techniques - enamel and gilding on glass and tin-glaze and lustre on ceramics - produced brilliant and colourful decoration that was a source of awe and admiration, transforming these crafts, for the first time, into works of art and true luxury commodities. Essays by Catherine Hess, George Saliba, and Linda Komaroff demonstrate early modern Europe's debts to the Islamic world and help us better understand the interrelationships of cultures over time.
Book Synopsis A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao by : Paul D. Buell
Download or read book A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao written by Paul D. Buell and published by BRILL. This book was released on 2010-09-01 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Soup For The Qan written by Paul D. Buell and published by Routledge. This book was released on 2013-10-28 with total page 623 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
