Food Cultures of the World Encyclopedia


Author: Ken Albala
Publisher: ABC-CLIO
ISBN: 0313376263
Category: Social Science
Page: 1400
View: 9605

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This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison

The Complete Illustrated Food and Cooking of Africa & the Middle East

Ingredients, Techniques, 170 Recipes, 650 Photographs
Author: Josephine Bacon,Jenni Fleetwood
Publisher: N.A
ISBN: 9780754819837
Category: Cooking
Page: 256
View: 9120

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The introduction to this exciting volume details the countries covered, their cooking traditions, the ingredients and the techniques that are needed for successful dishes. The following six chapters cover recipes from all over the regions, providing over 170 dishes ranging from appetizers and main courses to refreshing fruit desserts and delectable pastries.

Food and Cooking of Africa and the Middle Eastern

A Fascinating Journey Through Rich and Diverse Cuisines: the Culinary History, the Ingredients, the Techniques and Over 150 Authentic Dishes
Author: Josephine Bacon,Jenni Fleetwood
Publisher: Lorenz Books
ISBN: 9780754815280
Category: Cooking
Page: 256
View: 2843

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A fabulous collection of delicious recipes from all over Africa and the Middle East which captures the authentic flavors of a fascinating and undiscovered culinary region.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 4597

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In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories. Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world. Throughout these pages she draws on all four of the region's major cooking styles: - The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts - Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes - The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries - North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines From the tantalizing mezze--those succulent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. From the Hardcover edition.

Classic Vegetarian Cooking from the Middle East and North Africa


Author: Habeeb Salloum
Publisher: Interlink Publishing
ISBN: 162371012X
Category: Cooking
Page: 288
View: 4999

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The vegetarian cuisine of the Middle East and North Africa is a treasure chest of pungent herbs and spices, aromatic stews and soups, chewy falafels and breads, couscous, stuffed grape leaves, greens and vegetables, hummus, pizzas, pies, omelets, pastries and sweets, smooth yogurt drinks, and strong coffees. Originally the food of peasants too poor for meat, vegetarian cooking in the Middle East developed over thousands of years into a culinary art form influenced both by trade and invasion. It is as rich and varied in its history as it is in flavor—culinary historians estimate the Arab kitchen has over 40,000 dishes! Now noted food writer Habeeb Salloum has culled 330 savory jewels from this never-ending storehouse to create Classic Vegetarian Cooking from the Middle East—a rich, healthful, and economical introduction to flavors and aromas that have stood the test of time.

Food Culture in the Near East, Middle East, and North Africa


Author: Peter Heine
Publisher: Greenwood Publishing Group
ISBN: 9780313329562
Category: Cooking
Page: 181
View: 3584

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Describes the ingredients, cooking methods, and typical meals of people from the Near and Middle East and Africa, and examines the impact of religion on the eating habits of Muslims, Jews, and Christians from the region.

Scheherazade's Feasts

Foods of the Medieval Arab World
Author: Habeeb Salloum,Leila Salloum Elias,Muna Salloum
Publisher: University of Pennsylvania Press
ISBN: 081224477X
Category: Cooking
Page: 256
View: 7586

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The author of the thirteenth-century Arabic cookbook Kitāb al-?abīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came luxury, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the beverages, foods, and sweets of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, or tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

Food Cultures of the World Encyclopedia


Author: Ken Albala
Publisher: ABC-CLIO
ISBN: 0313376263
Category: Social Science
Page: 1400
View: 5505

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This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. * Entries covering over 150 countries and cultures from around the world * More than 100 expert contributors * Vignettes * An index that facilitates cross-cultural comparison

Levant: Recipes and memories from the Middle East


Author: Anissa Helou
Publisher: HarperCollins UK
ISBN: 0007448627
Category: Cooking
Page: 352
View: 6412

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Anissa Helou’s Levant is a collection of mouth-watering recipes inspired by Anissa’s family and childhood in Beirut and Syria, and her travels around the exciting regions of the eastern Mediterranean and the Middle East.

Arab Cooking on a Saskatchewan Homestead

Recipes and Recollections
Author: Habeeb Salloum,University of Regina. Canadian Plains Research Center
Publisher: University of Regina Press
ISBN: 9780889771826
Category: Cooking
Page: 316
View: 5201

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In Arab Cooking on a Saskatchewan Homestead, over 200 recipes and the author's recollections from childhood combine to tell the story of a little-known group of early immigrants to the Saskatchewan prairies--the Syrians (most of them later known as Lebanese). There was a significant Syrian community in Saskatchewan during the Depression, and as Mr. Salloum points out, their traditional foods and crops were well-suited to the dryland farming that the drought of the 1930s demanded. Thus they thrived during this difficult period on the prairies. Their traditional foods--such as yogurt, chickpeas, and burghul--were, at the time, virtually unknown to their fellow homesteaders; today, however, these same foods are an important part of an increasingly varied and globally influenced North American cuisine.

An Economic History of the Middle East and North Africa


Author: Charles Issawi
Publisher: Routledge
ISBN: 1134560583
Category: Business & Economics
Page: 328
View: 1152

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The economic history of the Middle East and North Africa is quite extraordinary. This is an axiomatic statement, but the very nature of the economic changes that have stemmed directly from the effects of oil resources in these areas has tended to obscure longterm patterns of economic change and the fundamental transformation of Middle Eastern and North African economies and societies over the past two hundred years. In this study Professor Issawi examines and explains the development of these economies since 1800, focusing particularly on the challenge posed by the use and subsequent decline of Western economic and political domination and the Middle Eastern response to it. The book beg ins with an analysis of the effects of foreign intervention in the area: the expansion of trade, the development of transport networks, the influx of foreign capital and resulting integration into international commercial and financial networks. It goes on to examine the local response to these external forces: migration within, to and from the region, population growth, urbanization and changes in living standards, shifts in agricultural production and land tenure and the development of an industrial sector. Professor Issawi discusses the crucial effects of the growth of oil and oil-related industries in a separate chapter, and finally assesses the likely gains and losses in this long period for both the countries in the area and the Western powers. He has drawn on long experience and an immense amount of material in surveying the period, and provides a clear and penetrating survey of an extraordinarily complex area.

Food of London

A Culinary Tour of Classic British Cuisine
Author: Kathryn Hawkins
Publisher: Tuttle Publishing
ISBN: 1462909752
Category: Cooking
Page: 120
View: 2339

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The Food of London explores the ethnic influences in multicultural London and discovers the stars behind the 'new London cuisin'. This unique volume of over 60 recipes reveals the treasures of London-style cooking. Discover the all-time favorite, Cod & Chips, as well as other delicious and easy to prepare dishes such as Smoked Haddock Tart, Roast Red Leg of Partridge, Pears with Stilton and Walnut Dressing, Port Wine Jelly, Coronation Chicken with Fruity Rice, Baked Lemon Sole, and Sherry Trifle. In addition to the many recipes in this cookbook there is also a vast amount of information on the culinary history of London. Feasts, festivals, and celebrations are also showcased in this book as well as restaurants in London. Stunning location photography, coupled with detailed information on ingredients, as well as fascinating insights into the culture of this much loved city, make The Food of London the perfect companion for your adventure into the cuisine of this great city.

Cooking, Cuisine and Class

A Study in Comparative Sociology
Author: Jack Goody
Publisher: Cambridge University Press
ISBN: 9780521286961
Category: Social Science
Page: 253
View: 5109

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The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.

Vegan Fire & Spice

200 Sultry and Savory Global Recipes
Author: Robin Robertson
Publisher: Andrews McMeel Publishing
ISBN: 0988949288
Category: Cooking
Page: 268
View: 9910

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Spice up your life! - Take a trip around the world with delicious, mouth-watering, meatless, dairy-free, and egg-free recipes ranging from mildly spiced to nearly incendiary. Explore the spicy vegan cuisines of the U.S., South America, Mexico, the Caribbean, Europe, Africa, the Middle East, India, and Asia with: Red-Hot White Bean Chili Vindaloo Vegetables Moroccan Tagine Spicy Szechuan Noodles Jambalaya Thai Coconut Soup Penne Arrabbiata Satays with Ginger Peanut Sauce Organized by global region, this book offers inventive and delicious spicy vegan recipes of traditional dishes using readily available ingredients. Best of all, the recipes are designed so you can adjust your own heat tolerance allowing you to enjoy it hot - or not. With the bold and scintillating recipes of Vegan Fire & Spice, you can travel the globe without ever leaving home - while still enjoying meals that are healthy and 100% vegan.

The Fat of the Land

Proceedings of the Oxford Symposium on Food and Cooking 2002
Author: Harlan Walker
Publisher: Oxford Symposium
ISBN: N.A
Category: Cooking
Page: 313
View: 6178

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Proceedings of the Oxford Symposium on Food and Cooking for the year 2002. The subject is The Fat of the Land.

From the Lands of Figs and Olives

Over 300 Delicious and Unusual Recipes from the Middle East and North Africa
Author: Habeeb Salloum,James Peters
Publisher: I.B.Tauris
ISBN: 9781860640384
Category: Cookery, Arab
Page: 253
View: 2226

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This cookbook on Middle Eastern and North African cuisine provides a wealth of new recipes as well as some of the best traditional ones, carefully tested and adapted for the Western kitchen. The authors are Canadians of Arab descent, and their familiarity with both Western and Arab cultures produces accessible recipes and anecdotes.

1,000 Foods To Eat Before You Die

A Food Lover's Life List
Author: Mimi Sheraton
Publisher: Workman Publishing
ISBN: 076118306X
Category: Cooking
Page: 1008
View: 9092

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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.

The Middle Eastern Kitchen


Author: Ghillie Basan
Publisher: Hippocrene Books
ISBN: 9780781811903
Category: Cooking
Page: 240
View: 394

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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.