A Taste of Thyme: Culinary Cultures of the Middle East: Bloomsbury 3PL
Editat de Sami Zubaida, Richard Tapperen Limba Engleză Paperback – 16 feb 2001
From the plains of Central Asia to the Spice Bazaar of Istanbul and the rocky heights of the Atlas Mountains, food plays a crucial part in every aspect of life in the Islamic world. This absorbing work presents the role of food culture as an emblem throughout the Middle East and will appeal to all those with a passion for food and cooking.
The book is written by respected scholars from varied disciplines - history, sociology, geography, anthropology and literature - and covers a wide range of geographical areas from Central Asia to Morocco.
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Specificații
ISBN-13: 9781860646034
ISBN-10: 1860646034
Pagini: 320
Dimensiuni: 126 x 194 x 26 mm
Greutate: 0.35 kg
Editura: Bloomsbury Publishing
Colecția Tauris Parke Paperbacks
Seria Bloomsbury 3PL
Locul publicării:London, United Kingdom
ISBN-10: 1860646034
Pagini: 320
Dimensiuni: 126 x 194 x 26 mm
Greutate: 0.35 kg
Editura: Bloomsbury Publishing
Colecția Tauris Parke Paperbacks
Seria Bloomsbury 3PL
Locul publicării:London, United Kingdom
Cuprins
Foreword by Claudia Roden
Preface
Note on Transliteration
Notes on Contributors
Introduction - Richard Tapper and Sami Zubaida
1 Food production in the Middle East - Tony Allen
2 National, communal and global dimensions in Middle Eastern food cultures - Sami Zubaida
Part I: Cuisines, Dishes, Ingredients
3 From the Caucasus to the Roof of the World: a culinary adventure - Bert Fragner
4 Social reality and Culinary Fiction: the perspective of cookbooks from Iran and Central Asia - Bert Fragner
5 The Meyhane or McDonald's? Changes in eating habits and the evolution of fast food in Istanbul - Holly Chase
6 The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava- Charles Perry
7 Rice in the culinary cultures of the Middle East - Sami Zubaida
8 Al-kishk: the past and the present of a complex culinary practice - Francoise Aubaile-Sallenave
Part II: Food and the Social Order
9 The Revival of Traditional Cooking in Modern Arabic Cookbooks - Peter Heine
10 Jewish Food in the Middle East - Claudia Roden
11 Food and Gender in a Yemeni Community - Ianthe Maclagan
12 You Are What You Cook: cuisine and class in Mecca - Mai Yamani
13 Eating Habits and Cultural Boundaries in Northern Iran - Christian Bromberger
Part III The Language of Food
14 Beyond Taste: the complements of colour and smell in the mediaeval Arab culinary tradition - Manuela Marin
15 Blood, Wine and Water: social and symbolic aspects of drinks and drinking in the Islamic Middle East - Richard Tapper
16 Of Leaven foods: Ramadan in Morocco - Abdelhai Diouri
17 Food as a Semiotic Code in Arabic Literature - Sabry Hafez
Bibliography
Index
Preface
Note on Transliteration
Notes on Contributors
Introduction - Richard Tapper and Sami Zubaida
1 Food production in the Middle East - Tony Allen
2 National, communal and global dimensions in Middle Eastern food cultures - Sami Zubaida
Part I: Cuisines, Dishes, Ingredients
3 From the Caucasus to the Roof of the World: a culinary adventure - Bert Fragner
4 Social reality and Culinary Fiction: the perspective of cookbooks from Iran and Central Asia - Bert Fragner
5 The Meyhane or McDonald's? Changes in eating habits and the evolution of fast food in Istanbul - Holly Chase
6 The Taste for Layered Bread among the Nomadic Turks and the Central Asian Origins of Baklava- Charles Perry
7 Rice in the culinary cultures of the Middle East - Sami Zubaida
8 Al-kishk: the past and the present of a complex culinary practice - Francoise Aubaile-Sallenave
Part II: Food and the Social Order
9 The Revival of Traditional Cooking in Modern Arabic Cookbooks - Peter Heine
10 Jewish Food in the Middle East - Claudia Roden
11 Food and Gender in a Yemeni Community - Ianthe Maclagan
12 You Are What You Cook: cuisine and class in Mecca - Mai Yamani
13 Eating Habits and Cultural Boundaries in Northern Iran - Christian Bromberger
Part III The Language of Food
14 Beyond Taste: the complements of colour and smell in the mediaeval Arab culinary tradition - Manuela Marin
15 Blood, Wine and Water: social and symbolic aspects of drinks and drinking in the Islamic Middle East - Richard Tapper
16 Of Leaven foods: Ramadan in Morocco - Abdelhai Diouri
17 Food as a Semiotic Code in Arabic Literature - Sabry Hafez
Bibliography
Index
Recenzii
Specialist books are often dry but there is passion hidden in this one.