Muna Salloum
Author
Language
English
Formats
Description
The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation,...
Author
Publisher
I.B. Tauris
Pub. Date
2013.
Language
English
Description
"Bringing together tenth- to fourteenth-century Arabic texts, the authors retrace the history of these sweet dishes, reviving the original recipes and following their development and influence over the centuries into non-Arabic speaking lands. Honey, dates, figs and pomegranates are just a few ingredients featured in this exquisite selection of mouth-watering desserts which have been modernized for cooks to try at home, all woven together with medieval...
Author
Publisher
University of Pennsylvania Press
Pub. Date
©2013
Language
English
Description
The author of the thirteenth-century Arabic cookbook "Kitāb al-Ṭabīkh" 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,...