The Pharaoh's Kitchen

Recipes from Ancient Egypt's Enduring Food Traditions
Author: Magda Mehdawy,Amr Hussein
Publisher: American Univ in Cairo Press
ISBN: 9789774163104
Category: Cooking
Page: 161
View: 4146

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Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food. Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museum exhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms.

Manners and Customs of the Ancient Egyptians

Including Their Private Life, Government, Laws, Arts, Manufacturers, Religion and Early History : Derived from a Comparison of the Painting, Sculptures and Monuments Still Existing with the Accounts of Ancient Authors
Author: John Gardner Wilkinson
Publisher: N.A
ISBN: N.A
Category: History
Page: 446
View: 1141

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Egyptian Food and Drink


Author: Hilary Wilson
Publisher: Shire Publications
ISBN: 9780852639726
Category: Cooking
Page: 64
View: 1482

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This book surveys the constituents of the ancient Egyptian diet, with chapters on cereals and their uses, fruit and vegetables, meat, fish and fowl, and condiments.

My Egyptian Grandmother's Kitchen

Traditional Dishes Sweet and Savory
Author: Magda Mehdawy
Publisher: Amer Univ in Cairo Press
ISBN: 9789774249273
Category: Cooking
Page: 366
View: 5275

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In this beautifully illustrated volume, Magda Mehdawy has gathered in one book the most complete collection of Egyptian recipes ever assembled. Drawing on the traditional recipes she learned from her grandmother and other members of her generation, Mehdawy offers a surprising range of sumptuous recipes and unusual flavors that are part of Egypt's millennia-long cultural heritage. She also reveals the historical depth of the national cuisine, beginning with a section on food and wine-making techniques used by the ancient Egyptians. For readers interested in more recent traditions, Mehdawy provides lists of typical menus served on Islamic holidays and feasts, and a fascinating overview of traditional beliefs regarding vegetables and spices. While covering regional dishes from all over Egypt, Mehdawy emphasizes the cuisine of her native Mediterranean city of Alexandria, providing a wide selection of seafood dishes, such as baked sardines and shrimp kufta with rice. Grouped by food categories--including Broths and Soups, Stuffed Vegetables, Poultry, Pickles, Jams, and Desserts--the book helpfully lists detailed health information as well as practical advice on shopping for the best-quality ingredients, and where to find them. Even chefs already familiar with Egyptian cuisine will find new dishes here. With copious illustrations in full color throughout, this compendium is a great introduction to the rich flavor and variety of the traditional Egyptian kitchen.

Human Expeditions

Inspired by Bruce Trigger
Author: Stephen Chrisomalis,André Costopoulos
Publisher: University of Toronto Press
ISBN: 1442664568
Category: Social Science
Page: 316
View: 5596

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In its 2007 obituary of Bruce Trigger (1937–2006), the Times of London referred to the Canadian anthropologist and archaeologist as “Canada’s leading prehistorian” and “one of the most influential archaeologists of his time.” Trained at Yale University and a faculty member at McGill University for more than forty years, he was best known for his History of Archaeological Thought, which the Times called “monumental.” Trigger inspired scholars all over the world through his questioning of assumptions and his engagement with social and political causes. Human Expeditions pays tribute to Trigger’s immense legacy by bringing together cutting edge work from internationally recognized and emerging researchers inspired by his example. Covering the length and breadth of Trigger’s wide-ranging interests – from Egyptology to the history of archaeological theory to North American aboriginal cultures – this volume highlights the diversity of his academic work and the magnitude of his impact in many different areas of scholarship.

Egyptian Cooking

A Practical Guide
Author: Samia Abdennour
Publisher: N.A
ISBN: 9780781806435
Category: Cooking
Page: 199
View: 4793

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A newly revised and expanded edition of a perennial bestselling cookbook

Israeli-Palestinian Peace Negotiations, 1999-2001

Within Reach
Author: Gilead Sher
Publisher: Routledge
ISBN: 1135319626
Category: History
Page: 278
View: 8421

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Written by Gilead Sher, Israeli Chief of Staff during the tumultuous 1999-2000 peace negotiations, this book provides a fast paced description and analysis of the Israeli-Palestinian conflict. Presenting an overview of the core issues of contention, the various key ‘players’ and the possible solutions formulated during the peace process effort, the book sheds new light on the events of that period. An important contribution to the current literature, it provides a fresh understanding of the link between the Israeli-Palestinian conflict and the current global threats of Islamic fanaticism and international terrorism.

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: 1762

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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.

Encyclopedia of Kitchen History


Author: Mary Ellen Snodgrass
Publisher: Routledge
ISBN: 1135455716
Category: Reference
Page: 696
View: 8477

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First published in 2005. Routledge is an imprint of Taylor & Francis, an informa company.