Scents and Flavors

A Syrian Cookbook
Author: N.A
Publisher: NYU Press
ISBN: 1479843938
Category: Literary Collections
Page: 352
View: 1828

Continue Reading →

This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike.

Perspectives in Flavor and Fragrance Research


Author: Philip Kraft,Karl A. D. Swift
Publisher: John Wiley & Sons
ISBN: 9783906390369
Category: Science
Page: 242
View: 5530

Continue Reading →

It happened in Manchester, May 12-14, 2004. - For the fifth time since the early 1990's the Royal Society of Chemistry and the Society of the Chemical Industry jointly held their 'flavours & fragrances' conference, this time in the Manchester Conference Centre of the UMIST Manchester. The meeting saw over one hundred participants from one dozen countries, and was the largest of the series so far. In two and a half days divided into five sessions, twenty-five speakers from academia and industry alike presented their recent research results related to this exciting field, including Natural Products, Foods and Flavors, Perfumery and Olfaction, and last but not least Fragrance Chemistry. Research is more than ever central to the F&F industry with its constant demand for innovation and its frequently changing trends. Especially, in the classic and well-explored domains of musks and amber odorants fascinating new discoveries were made only very recently, which proves the endless possibilities in the search for new aroma chemicals. This was also reflected in the logo of the conference, which featured Ambrocenide? as a new powerful ambery odorant that emerged from classical cedrene chemistry - and it is as well reflected in four of the sixteen conference papers that are collected in this special issue of Chemistry & Biodiversity. With its focus on biorelevant chemicals, Chemistry & Biodiversity was predestined to publish the diverse highlight papers of the 'flavours & fragrances' conference. Fragrance and fragrance materials by definition elicit a biological response, serve as versatile signals, trigger the sense of smell and taste in various ways - and every odorant design is nothing more than 'chemistry probing nature'. But Fragrance Chemistry can also document and even preserve the biodiversity of scents, as was the topic of the lecture of Roman Kaiser, which had been published in advance as the first full paper of Chemistry & Biodiversity.

Handbook of Perfumes and Flavors


Author: Olindo Secondini
Publisher: N.A
ISBN: 9780820603346
Category: Health & Fitness
Page: 474
View: 4666

Continue Reading →

This unique, comprehensive source book provides a thorough guide to the compounding of basic floral perfumes for cosmetics, soaps, disinfectants, deodorants, and flavors for food. Regardless of scientific and technical education or experience in this field, this book will assist those involved in compounding perfume and flavor for all aspects of their application in the chemical industry. Contents: Forewords v Preface ix Explanatory Notes x I. Odors 1 Introduction 1 Historical Classification of Odors 4 Subjective Classification of Odors 12 General Classification of Odorous Substances 13 II. Natural Essences 17 Introduction 17 Constituents of the Essential Oils 20 Essential Oils Directory 24 III. Synthetic Essences 74 Introduction 74 Materials Employed as Odorants 75 Chemical Components of Flavors and Perfumes 77 IV. Aromatic Chemicals 132 Aromatic Chemicals Used in Flavor and Perfume Compounds 132 V. Perfumes 157 Natural Odors Simulated with Aromatic Chemicals 157 Simulated Flower Scents 159 Simulated Marine Scents (Algae) 171 Suggested New Perfumes 172 Fixatives for Perfumes 173 VI. Basic Flavoring Materials 174 Introduction 174 Natural Flavors Simulated with Synthetic Chemicals 175 Aromatic Chemicals Used in Flavor Compounding 195 VII. Solvents 209 Introduction 209 Solvents Commonly Used for Flavors and Perfumes 209 VIII. Colorants for Flavors and Perfumes 214 Natural Colors 214 Colors of Common Flavors and Perfumes 219 IX. Stabilizers 221 X. Formulary of Perfumes 225 XI. Formulary of Flavors 263 XII. Chemical Specifications for Perfume and Flavor Components 374 XIII. Botanical References for the Formulary 414 Appendix: List of Unsafe Materials Used in Perfume and Flavor Manufacture 440 Bibliography and References 444 Index 446

Flavor, Fragrance, and Odor Analysis


Author: Ray Marsili
Publisher: CRC Press
ISBN: 9780203908273
Category: Technology & Engineering
Page: 440
View: 9147

Continue Reading →

Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and pharmaceutical applications. The book discusses the chemical structures of key flavor and fragrance compounds and contains numerous examples and chromatograms and emphasizes novel solid-phase microextraction procedures. It includes coverage of isolation and concentration of odor impact chemicals prior to GC manipulation; time-of-flight mass spectrometers and electronic-nose instrumentation; how to identify chemicals responsible for flower scents; and more.

Flavor, Fragrance, and Odor Analysis, Second Edition


Author: Ray Marsili
Publisher: CRC Press
ISBN: 143984674X
Category: Science
Page: 280
View: 7367

Continue Reading →

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor Analysis highlights this powerful technique and emphasizes the range of applications available. Topics discussed include Sequential SBSE, a novel extraction procedure A simplified method for switching from one-dimensional to two-dimensional GC-MS How analytical sensitivity and recovery of phenolic compounds can be improved using aqueous acylation prior to SBSE GC-MS Analyzing and combating off-flavors caused by metabolites from microorganisms A technique for measuring synergy effects between odorants The identification of the characterizing aroma-active compounds of tropical fruits with high economic potential The parameters utilized during the production of aqueous formulations rich in pyrazines How spectral deconvolution can be used to speciate the subtle differences in essential oil content and track key ingredients through the manufacturing process The final chapter summarizes chemical identities of characterizing aroma chemicals in fruits, vegetables, nuts, herbs and spices, and savory and dairy flavors. It also provides a brief compendium of the characterization of off-flavors and taints that are reported in foods. With contributions from a distinguished panel of international experts, this volume provides chemists and researchers with the latest techniques for analyzing and enhancing food flavor and fragrance.

The Art of Flavor

Practices and Principles for Creating Delicious Food
Author: Daniel Patterson,Mandy Aftel
Publisher: Penguin
ISBN: 1594634300
Category: Cooking
Page: 288
View: 7750

Continue Reading →

Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavor expands tools and concepts using a flavor 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that let you fine-tune a dish.

Medieval Cuisine of the Islamic World

A Concise History with 174 Recipes
Author: Lilia Zaouali
Publisher: Univ of California Press
ISBN: 0520247833
Category: Cooking
Page: 224
View: 7191

Continue Reading →

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and datesÑthese 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 PurŽe 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.

A Baghdad Cookery Book

The Book of Dishes (Kitāb Al-ṭabīkh)
Author: Muḥammad ibn al-Ḥasan Ibn al-Karīm,Charles Perry
Publisher: Prospect Books (UK)
ISBN: 9781903018422
Category: Cooking
Page: 127
View: 1378

Continue Reading →

This special issue of Petits Propos Culinaires is wholly devoted to a new translation of the text called, for convenience' sake, A Baghdad Cookery Book, that is, The Book of Dishes (Kitab al-Tabikh) by Muhammad b. al-Hasan b. Muhammad b. al-Karim, the scribe of Baghdad, usually called Al Baghdadi. This thirteenth-century text was for a long while the only medieval Arab manuscript available in English thanks to the translation, in the 1930s, by A.J. Arberry which was subsequently re-published by Prospect Books in 2001 in Medieval Arab Cookery. In this new translation Charles Perry corrects many errors and misreadings that had crept into early transcriptions. Here we have spread before us, as if on a glorious sideboard, the immense wealth and ingenuity of cooking in the golden age of Arab civilisation. We can detect the influence of Persia, as well as echoes of the Bedouin life, and even the mark of the infidel Christian crusaders.

Flavors of Morocco

Tagines and other delicious recipes from North Africa
Author: Ghillie Basan
Publisher: Ryland Peters & Small
ISBN: 9781849757843
Category: Cooking
Page: 160
View: 2046

Continue Reading →

Start your culinary journey by discovering Kemia & Salads. Kemia are small bites eaten at the start of a meal. Try recipes for Mini Fish Kefta with Saffron or a Carrot and Cumin Salad with Orange Flower Water. Next enjoy Soups, Breads & Savoury Pastries. Try Rustic Tomato and Vegetable Soup with Ras-el-Hanout or Creamy Pumpkin Soup with Aniseed and Saffron, served with Moroccan Country Bread. Bake the Classic Chicken Pie with Cinnamon (B’Stilla); or little Pastries Filled with Spicy Minced Meat. A chapter on Tagines, K’dras & Couscous features the popular Lamb Tagine with Almonds, Prunes and Apricots; Chicken Tagine with Preserved Lemons, Green Olives and Thyme; K’dras (stews), such as Chicken K’dras with Chickpeas, Raisins and Red Peppers, all served with buttery couscous. Grills, Pan-fries & Roasts include Souk Kebabs with Roasted Cumin and Paprika; Baked Trout Stuffed with Dates; and Roast Duck with Honey, Pears and Figs. Delicious Vegetables, Side Dishes & Preserves include Casablancan Stuffed Tomatoes and Honey-glazed Pumpkin with Spices. Finally, Sweet Snacks, Desserts & Drinks brings treats such as Fresh Figs with Walnuts and Honey and Rose-flavoured Milk Pudding – all perfect served with Mint Tea. Throughout the book are essays on key aspects of Moroccan culinary culture, from The Olive and the Argan to The Souks, Spices and Sensual Flavours, that help to bring the food of this vibrant and exotic land to life.

The Excellence of the Arabs


Author: Ibn Qutaybah,
Publisher: NYU Press
ISBN: 1479885967
Category: Literary Collections
Page: 400
View: 2737

Continue Reading →

The Excellence of the Arabs is a spirited defense of Arab identity—its merits, values, and origins—at a time of political unrest and fragmentation, written by one of the most important scholars of the early Abbasid era. In the cosmopolitan milieu of Baghdad, the social prestige attached to claims of being Arab had begun to decline. Although his own family originally hailed from Merv in the east, Ibn Qutaybah (213-76 H/828-89 AD) locks horns with those members of his society who belittled Arabness and vaunted the glories of Persian heritage and culture. Instead, he upholds the status of Arabs and their heritage in the face of criticism and uncertainty. The Excellence of the Arabs is in two parts. In the first, Arab Preeminence, which takes the form of an extended argument for Arab privilege, Ibn Qutaybah accuses his opponents of blasphemous envy. In the second, The Excellence of Arab Learning, he describes the fields of knowledge in which he believed pre-Islamic Arabians excelled, including knowledge of the stars, divination, horse husbandry, and poetry. And by incorporating extensive excerpts from the poetic heritage—“the archive of the Arabs”—Ibn Qutaybah aims to demonstrate that poetry is itself sufficient corroboration of Arab superiority. Eloquent and forceful, The Excellence of the Arabs addresses a central question at a time of great social flux at the dawn of classical Muslim civilization: what did it mean to be Arab?

Perfumes and Flavours Technology Handbook


Author: H. Panda
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178331284
Category: Flavor
Page: 704
View: 1579

Continue Reading →

Perfumes & flavours with their products are part & parcel of our everyday life. The demand worldwide for perfumes is enormous & constantly on the increase. The perfume & flavour industry has become a major business. Mans search for substances which can produce new flavours & perfumes, substitute for expensive & or scarce ones, or augment & enhance existing desirable ones continuous a pace. The manufacture of perfume oils & flavouring compounds is an art & it means metering of the individual components in accordance with the formula, followed by blending for homogenization. But in all perfume & flavour house the oil formulas are among the best kept secrets & represent the knowhow. They play a major role in the success of the companies. Odors are also commonly called scents, which can refer to both pleasant and unpleasant odors. The terms fragrance and aroma are used primarily by the food and cosmetic industry to describe a pleasant odor, and are sometimes used to refer to perfumes. The odours are classified in various kinds such as floral, woody, rustic, balsamic, fruity, animal etc. There are numerous types of applications of perfumes in modern industrialized society such as perfumes used in soaps & detergents, paints, adhesives, air deodorants, cosmetics, toilet & beauty preparations, textiles, beverages, foods, medicines, and many more. The global flavour industry can be characterized as highly technical, specialized, and innovative. This industry is highly competitive and concentrated, compared to other product categories within the food and beverage market. The global flavours market is predicted to grow at a Compound Annual Growth Rate (CAGR) of 2% per annum. The present book deals with the new techniques & manufacturing processes with formulae of different useful and demandable perfumes and flavours. This book will definitely help not only to perfumers & flavour chemists but to all upcoming entrepreneurs, scientists, technocrats etc.

On the Commerce of Thinking

Of Books and Bookstores
Author: Jean-Luc Nancy
Publisher: Fordham Univ Press
ISBN: 0823230384
Category: BUSINESS & ECONOMICS
Page: 84
View: 8293

Continue Reading →

Jean-Luc Nancy's On the Commerce of Thinking concerns the particular communication of thoughts that takes place by means of the business of writing, producing, and selling books. His reflection is born out of his relation to the bookstore, in the first place his neighborhood one, but beyond that any such "perfumery, rotisserie, patisserie," as he calls them, dispensaries "of scents and flavors through which something like a fragrance or bouquet of the book is divined, presumed, sensed." On the Commerce of Thinking is thus not only something of a semiology of the specific cultural practice that begins with the unique character of the writer's voice and culminates in a customer crossing the bookstore threshold, package under arm, on the way home to a comfortable chair, but also an understated yet persuasive plea in favor of an endangered species. In evoking the peddler who, in times past, plied the streets with books and pamphlets literally hanging off him, Nancy emphasizes the sensuality of this commerce and reminds us that this form of consumerism is like no other, one that ends in an experience-reading-that is the beginning of a limitless dispersion, metamorphosis, and dissemination of ideas. Making, selling, and buying books has all the elements of the exchange economy that Marx analyzed--from commodification to fetishism--yet each book retains throughout an absolute and unique value, that of its subject. With reading, it gets repeatedly reprinted and rebound. For Nancy, the book thus functions only if it remains at the same time open and shut, like some Moebius strip. Closed, it represents the Idea and takes its place in a canon by means of its monumental form and the title and author's name displayed on its spine. But it also opens itself to us, indeed consents to being shaken to its core, in being read each time anew.

Modern Flavors of Arabia

Recipes and Memories from My Middle Eastern Kitchen
Author: Suzanne Husseini
Publisher: Appetite by Random House
ISBN: 0449015629
Category: Cooking
Page: 208
View: 2691

Continue Reading →

Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.

The New Book of Middle Eastern Food


Author: Claudia Roden
Publisher: Knopf
ISBN: 9780307558565
Category: Cooking
Page: 528
View: 3430

Continue Reading →

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.

The Armenian Table Cookbook

165 treasured recipes that bring together ancient flavors and 21st-century style
Author: Victoria Jenanyan Wise
Publisher: CLAIRVIEW BOOKS
ISBN: 1905570708
Category: Cooking, Armenian
Page: 304
View: 9392

Continue Reading →

The author takes us on a comprehensive tour of the typical Armenian pantry, with its nuts, seeds, herbs, spices, fragrant extracts, and wealth of fresh ingredients. Each chapter begins with advice and commentary on essentials, such as fresh yogurt, starters (maza), breads, salads, pilafs, meatballs and other meat, fish and vegetable dishes as well as sweets. Also included is a chapter on the Armenian people and its homeland.

Annals of the Caliphs' Kitchens

Ibn Sayy?r Al-Warr?q's Tenth-Century Baghdadi Cookbook
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Publisher: BRILL
ISBN: 9004158677
Category: History
Page: 867
View: 6716

Continue Reading →

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.

Chemistry and Technology of Flavours and Fragrances


Author: David Rowe
Publisher: John Wiley & Sons
ISBN: 1405148071
Category: Science
Page: 352
View: 5570

Continue Reading →

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products. From the identification and synthesis of materials such as cinnamaldehyde and vanillin in the 19th Century to the current application of advanced analytical techniques for identification of trace aroma compounds present in natural materials, the flavour and fragrance industry has developed as a key part of the worldwide specialty chemicals industry. With contributions mainly coming from industry based experts, Chemistry & Technology of Flavours and Fragrances provides a detailed overview of the synthesis, chemistry and application technology of the major classes aroma compounds. With separate chapters covering important technical aspects such as the stability of aroma compounds, structure – odour relationships and identification of aroma compounds, this book will be essential reading for both experienced and graduate level entrants to the flavour & fragrance industry. It will also serve as an important introduction to the subject for chemists and technologists in those industries that use flavours and fragrances, eg food, cosmetics & toiletries, and household products. David Rowe is Technical Manager at De Monchy Aromatics Ltd., Poole UK

Consorts of the Caliphs

Women and the Court of Baghdad
Author: N.A
Publisher: NYU Press
ISBN: 1479804770
Category: History
Page: 176
View: 7250

Continue Reading →

Lyrical biographical sketches of the concubines of ancient Baghdad Consorts of the Caliphs is a seventh/thirteenth-century compilation of anecdotes about thirty-eight women who were consorts to those in power, most of them concubines of the early Abbasid caliphs and wives of latter-day caliphs and sultans. This slim but illuminating volume is one of the few surviving texts by the prolific Baghdadi scholar Ibn al-Sa'i, who chronicled the academic and political elites of his city in the final years of the Abbasid dynasty and the period following the cataclysmic Mongol invasion of 656 H/1258 AD. In this work, Ibn al-Sa'i is keen to forge a connection between the munificent wives of his time and the storied lovers of the so-called golden age of Baghdad. Thus, from the earlier period, we find Harun al-Rashid pining for his brother’s beautiful slave, Ghadir, and the artistry of such musical and literary celebrities as Arib and Fadl, who bested the male poets and singers of their day. From times closer to Ibn al-Sa?i’s own, we meet women such as Banafsha, who endowed law colleges, had bridges built, and provisioned pilgrims bound for Mecca; slave women whose funeral services were led by caliphs; and noble Saljuq princesses from Afghanistan. Informed by the author’s own sources, his insider knowledge, and well-known literary materials, these singular biographical sketches bring the belletristic culture of the Baghdad court to life, particularly in the personal narratives and poetry of culture heroines otherwise lost to history.