Scents and Flavors
A Syrian Cookbook
Scents and Flavors
A Syrian Cookbook
Paperback
|
English
€16.95
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Description
"We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely."
"We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely."
"The book will interest epicures and cultural historians alike."
"An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy."
"An extensive glossary . . . make[s] this a desirable reference work for scholars."
"Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be."
"A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria."
"A good example of the best that can come out of a combination of quality scholarship and practical experience."
"Fun for history buffs and amateur chefs, the recipes making for a fantastic dinner party."
Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East. He has published and consulted on Middle Eastern food history and has translated several pre-modern texts, including A Baghdad Cookery Book: The Book of Dishes. Claudia Roden is a British cookbook writer and cultural anthropologist. She is a well-known author of Middle Eastern cookbooks, including A Book of Middle Eastern Food.
"We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely."
"The book will interest epicures and cultural historians alike."
"An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy."
"An extensive glossary . . . make[s] this a desirable reference work for scholars."
"Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be."
"A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria."
"A good example of the best that can come out of a combination of quality scholarship and practical experience."
"Fun for history buffs and amateur chefs, the recipes making for a fantastic dinner party."
Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East. He has published and consulted on Middle Eastern food history and has translated several pre-modern texts, including A Baghdad Cookery Book: The Book of Dishes. Claudia Roden is a British cookbook writer and cultural anthropologist. She is a well-known author of Middle Eastern cookbooks, including A Book of Middle Eastern Food.