The Food of Oman

Recipes and Stories from the Gateway to Arabia
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category: Cooking
Page: 288
View: 8191

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In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

The Food of Oman

Recipes and Stories from the Gateway to Arabia
Author: Felicia Campbell
Publisher: N.A
ISBN: 9781449460822
Category:
Page: 288
View: 1160

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Featuring rustic Middle Eastern dishes infused with the flavors of East Africa, India, and Persia, The Food of Oman presents the delicious diversity of the tiny Arabian Sultanate through 100 recipes, lush photography, and stories from the people behind the food in an immersive introduction to a fascinating, little-known corner of the world. In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality--using whatever is on hand to feed a wandering stranger or a crowd of friends--and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.

Birds of Oman


Author: Jens Eriksen,Richard Porter
Publisher: Bloomsbury Publishing
ISBN: 1472937546
Category: Science
Page: 272
View: 6082

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With its unique blend of Western Palearctic, Oriental and Afrotropical components, and lying on a migratory crossroads, Oman is a jewel of the Middle East. This is the first comprehensive field guide to the birds of this fascinating and welcoming country. All 528 species on the Oman Bird List are featured on the 116 colour plates, illustrating many of the distinct plumages and races, plus a few non-naturalised escapes. Species accounts cover key identification features - including habitat and voice - with colour maps showing the breeding, wintering and migration distributions for all regularly occurring species.

Behind the Veil in Arabia

Women in Oman
Author: Unni Wikan
Publisher: University of Chicago Press
ISBN: 9780226896830
Category: History
Page: 314
View: 8767

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Through photographs and detailed case histories, Unni Wikan explores the strict segregation of women, the wearing of the burqa mask, the elaborate nuptial rituals, and the graceful quality of Oman's social relations. "Wikan does provide insights into the real position of these secluded and segregated women. . . . All this is interesting and valuable."—Ahdaf Soueif, Times Literary Supplement "The book is detailed, insightful, and . . . engrossing. Anyone interested in the day-to-day triumphs and sorrows of women who live 'behind the veil' will want to read this account."—Arab Book World "Wikan, a fine ethnographer, has an eye for everything that is distinctive about the culture and . . . builds up a wholly convincing picture. Above all, there is a sustained attempt to penetrate the inner lives of these strangely serene people."—Frank H. Stewart, Wilson Quarterly "This book will certainly be of interest to all scholars concerned with sexual identity in the Islamic world."—Henry Munson, American Anthropologist

Summers Under the Tamarind Tree

Recipes and memories from Pakistan
Author: Sumayya Usmani
Publisher: Frances Lincoln
ISBN: 1781012075
Category: Cooking
Page: 244
View: 7577

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Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.

Sultan in Oman


Author: Jan Morris
Publisher: Eland Pub Limited
ISBN: 9781906011178
Category: History
Page: 159
View: 3113

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An account of the first crossing of the Omani desert by motorcar, as Jan Morris accompanied the Sultan on his royal progress, with the winds of change - oil and revolution - in the background.

Sand Kings Of Oman


Author: O'SHEA
Publisher: Routledge
ISBN: 1136179739
Category: Social Science
Page: 246
View: 7850

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First published in 2001. Routledge is an imprint of Taylor & Francis, an informa company.

A Modern History of Oman

Formation of the State Since 1920
Author: Francis Owtram
Publisher: I.B.Tauris
ISBN: 9781860646171
Category: History
Page: 232
View: 5928

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A Modern History of Oman details the British influence in Oman from early contacts with the Sultan of Muscat in 1800. The discovery of oil in the region in 1932, following earlier Middle East discoveries, increased the key strategic importance of Oman and set the pattern for the 20th century. The "modernizing" Sultan Qabus, supported by the British, seized power by a coup in 1970, confirmed Oman’s position as a key state in the Persian Gulf region. This illuminating work is based on state documents from Europe, US, Japan and the Arab world covering Oman and Western geopolitical policy.

Oman

The True-Life Drama and Intrigue of an Arab State
Author: John Beasant
Publisher: Random House
ISBN: 1780571283
Category: History
Page: 272
View: 6203

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Oman is one of the world’s most secretive countries,ruled with absolute authority by the Sultan. All information is strictly controlled by the State: British Prime Minister Edward Heath once said that the story of the 1970 Palace Coup and the events that followed would ‘not be told in our lifetime’. Following ten years’ residency in the country a senior member of Sultan Qaboos's Family suggested that John Beasant write a political history of Oman that would to some extent rehabilitate the maligned name of former Sultan Said, who was deposed in the 1970 Coup. In 'Oman' Beasant catalogues a nature of exploitation woven through all manner of political and commercial interests and casts light on the dark practices so often involved in the sale of arms to Middle Eastern states and illustrates the political use to which the sale of ‘black gold’ - oil - can be put. Oman is a parable of our times, detailing rivalry and intrigue between people in high places. It is one of the most dramatic tales in Arab history: a chronicle of personal price, rapacious greed and undiluted lust for power.

Traditional Moroccan Cooking

Recipes from Fez
Author: Z. Guineaudeau
Publisher: Serif Publishing
ISBN: 9781897959138
Category: Cookery, Moroccan
Page: 200
View: 8497

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Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. "Traditional Moroccan Cooking" is the perfect introduction to a mouthwatering culinary heritage and a vivid description of an ancient, beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centers. Illustration.

Cardamom and Lime

Recipes from the Arabian Gulf
Author: Sarah Al-Hamad
Publisher: Interlink Books
ISBN: 9781566568494
Category: Cooking
Page: 128
View: 3456

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This stunning book contains a wealth of delicious recipes that reflect the flavors and traditional dishes of the Arabian Gulf: Bahrain, Oman, Kuwait, Qatar, the United Arab Emirates and Saudi Arabia. Little is known in the West about this rich cuisine. Cardamom and Lime provides readers with the inspiration to create these wonderful dishes. Throughout the book there are beautiful photographs and feature spreads to give a flavor of life in the Gulf and its mouthwatering cuisine.

The Turtle of Oman


Author: Naomi Shihab Nye
Publisher: Harper Collins
ISBN: 0062337610
Category: Juvenile Fiction
Page: 304
View: 7676

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This accessible, exquisite novel shines with gentle humor and explores themes of moving, family, nature, and immigration. It tells the story of Aref Al-Amri, who must say good-bye to everything and everyone he loves in his hometown of Muscat, Oman, as his family prepares to move to Ann Arbor, Michigan. This is acclaimed poet and National Book Award Finalist Naomi Shihab Nye's first novel set in the Middle East since her acclaimed Habibi. Aref Al-Amri does not want to leave Oman. He does not want to leave his elementary school, his friends, or his beloved grandfather, Siddi. He does not want to live in Ann Arbor, Michigan, where his parents will go to graduate school. His mother is desperate for him to pack his suitcase, but he refuses. Finally, she calls Siddi for help. But rather than pack, Aref and Siddi go on a series of adventures. They visit the camp of a thousand stars deep in the desert, they sleep on Siddi's roof, they fish in the Gulf of Oman and dream about going to India, and they travel to the nature reserve to watch the sea turtles. At each stop, Siddi finds a small stone that he later slips into Aref's suitcase—mementos of home. Naomi Shihab Nye's warmth, attention to detail, and belief in the power of empathy and connection shines from every page. Features black-and-white spot art and decorations by Betsy Peterschmidt.

Cooking of the Gulf

Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates
Author: Tess Mallos
Publisher: N.A
ISBN: 9781898259060
Category: Cooking
Page: 64
View: 2788

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Even the most serious and well travelled of cooks would be amazed at the vast array of spices and fresh ingredients available in the markets of the Gulf States. The arid landscape of the region contrasts remarkably with the abundance of food and flavours. Cooking of the Gulf enables you to bring these unique flavours into your kitchen. With easy-to-prepare recipes, you will be able to delight family and friends with the aromatic flavours of Arabic cooking.

Cereal Grains for the Food and Beverage Industries


Author: Elke K Arendt,Emanuele Zannini
Publisher: Elsevier
ISBN: 0857098926
Category: Technology & Engineering
Page: 512
View: 2527

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Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book reviews the major cereal species, starting with wheat and triticale before covering rye, barley and oats. It goes on to discuss other major species such as rice, maize, sorghum and millet, as well as pseudo-cereals such as buckwheat, quinoa and amaranth. Each chapter reviews grain structure, chemical composition (including carbohydrate and protein content), processing and applications in food and beverage products. Cereal grains for the food and beverage industries is an essential reference for academic researchers interested in the area of cereal grains and products. It is also an invaluable reference for professionals in the food and beverage industry working with cereal products, including ingredient manufacturers, food technologists, nutritionists, as well as policy-makers and health care professionals. A comprehensive overview of all of the important cereal and pseudo-cereal species Chapters review each of the following species: Wheat, Maize, Rice, Barley, Triticale, Rye, Oats, Sorghum, Millet, Teff, Buckwheat, Quinoa and Amaranth Reviews grain structure, chemical composition, processing and applications in food and beverage products for each of the considered grains

Singapore Food


Author: Wendy Hutton
Publisher: Marshall Cavendish
ISBN: 9789812613219
Category: Cookery, Singaporean
Page: 216
View: 6729

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First published in 1989, Wendy Hutton's Singapore Food has since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. The only cookbook of its genre to provide an extensive socio-historical map of the culinary traditions of this island state, this new edition retains the original fascinating insights - how the various ethnic groups including the Chinese, Malay and Indian have met and mingled, as well as the scrumptious ways in which the traditional culinary styles from each group have influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes - 180 of the best-loved recipes from the first edition of Singapore Food, updated through years of relentless recipe-testing and 39 brand new recipes considered as 'new classics', such as Butter Prawns and Claypot Chicken and Rice.

Cuisine and Culture

A History of Food and People
Author: Linda Civitello
Publisher: John Wiley & Sons
ISBN: 0470403713
Category: Cooking
Page: 436
View: 8459

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Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, this third edition of Cuisine and Culture presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

Biofilms in the Food and Beverage Industries


Author: P M Fratamico,B A Annous,N W Guenther
Publisher: Elsevier
ISBN: 1845697162
Category: Technology & Engineering
Page: 600
View: 2331

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When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment

Incorporating Cultures' Role in the Food and Agricultural Sciences


Author: Florence V. Dunkel
Publisher: Academic Press
ISBN: 0128039825
Category: Technology & Engineering
Page: 354
View: 2223

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Incorporating Cultures' Role in the Food and Agricultural Sciences addresses the practical needs of the professors, administrators and students who often face challenges of working together with Indigenous peoples with whom they have no prior experience. Missed communication, failed projects and unrealistic goals are daily realities. Academia and industry often encounter frustration in recruiting and retaining Native American students and other ethnicities. This text is a guide for anyone working in the food or agriculture disciplines or industries, particularly for those working with people of a culture different from one’s own. Comprehensive, full awareness of one’s own culture is a prerequisite for effective teaching and learning within another culture. This book is replete with stories, examples and peer-refereed journal articles to help build awareness. These stories, examples and articles from multiple voices are placed over a basic underlying framework that is summed up in the title of the book itself. Provides compelling, well-referenced practical ways to understand the cultural component of behavior related to food and agriculture Explores behavior in setting policy, developing curricula, interacting with communities and in making choices as a consumer Connects the dots between food deserts, the disgust factor and the world’s grand challenges Includes lessons learned and new approaches in food and agricultural sciences using transdisciplinary, experiential action research methods Contains practical, state-of-the-art methodologies and diagrams to get started improving intercultural competency, inclusivity and internationalization of food and agricultural sciences

Nanoencapsulation Technologies for the Food and Nutraceutical Industries


Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128113642
Category: Technology & Engineering
Page: 636
View: 7029

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Mobile Pastoralists

Development Planning and Social Change in Oman
Author: Dawn Chatty
Publisher: Columbia University Press
ISBN: 9780231105491
Category: Business & Economics
Page: 230
View: 4983

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Anthropological study of the nomadic Harasis.