Arab Cooking on a Prairie Homestead

Recipes and Recollections from a Syrian Pioneer

Habeeb Salloum (Autor)

Buch | Softcover

336 Seiten

2017
University of Regina Press (Verlag)
978-0-88977-518-3 (ISBN)

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Readers will delight in Habeeb Salloum's childhood recollections of a Syrian childhood on the prairies, and his tales of encounters with food around the world. Cooks will be inspired by his love of cooking, by his deep appreciation for his culinary heritage, and by his enthusiasm for new discoveries in food through his travels.

In the 1920s, Habeeb Salloum's parents left behind the orchards and vineyards of French-occupied Syria to seek a new life on the windswept, drought-stricken Canadian prairies. With recollections that show the grit and improvisation of early Syrian pioneers, Arab Cooking on a Prairie Homestead demonstrates Salloum's love of traditional Arab cuisine. By growing "exotic" crops brought from their country of origin--such as lentils, chickpeas, and bulgur--the Salloums survived the Dust Bowl conditions of the 1930s, and helped change the landscape of Canadian farming. Over 200 recipes--from dumplings and lentil pies to zucchini mint soup--in this updated classic will provide today's foodies and urban farmers with dishes that are not only delicious, but also climate-friendly and gentle on your wallet!

Habeeb Salloum is a Canadian author who grew up in Saskatchewan, joined the RCAF during the Second World War, and then worked for the Canadian Department of National Revenue for 36 years. For the last 25 years he has been a full-time freelance writer and author, specializing in food, history, and travel. Besides 5 books and 19 chapters in books, he has had hundreds of articles about food, travel, history, and homesteading in western Canada appear in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Contemporary Review, Vegetarian Journal, Saveur, the Sydney Morning Herald, and the Christian Science Monitor. Among his most notable works are the books Journeys Back to Arab Spain, From the Lands of Figs and Olives, Arabic Contributions to the English Vocabulary, Classic Vegetarian Cooking from the Middle East and North Africa, and Arab Cooking on a Saskatchewan Homestead: Recipes and Recollections, winner of the Cuisine Canada and The University of Guelph's Silver Canadian Culinary Book Awards in 2006, as well as the chapter on the history of the Syrians in Canada in the Encyclopedia of Canada's Peoples.

CONTENTS

Foreword by Sarah Carter
Preface to the New Edition
Preface to the First Edition
Acknowledgements

Chapter 1: The Legacy of the Fathers: Our Family’s Homesteading Days
Chapter 2: The Canadianization of Our Family
Chapter 3: Who Were the Arab Pioneers?
Chapter 4: Burghul: The Cornerstone of Our Diet in the Depression Years
Chapter 5: Yogurt Kept Us Healthy on the Farm
Chapter 6: Kishk: The Oldest and Healthiest Cheese
Chapter 7: Qawarma: An Ancient Food Which I Still Enjoy
Chapter 8: Chickpeas: A Well-Kept Secret Among the Syrian Immigrants in Western Canada
Chapter 9: Lentils: Part of Our Daily Menu
Chapter 10: Broad Beans: Delicious When Cooked by My Mother
Chapter 11 Garlic: A Natural Medicine
Chapter 12: Vegetarian Pies: Delicious, Nutritious, and Easy to Prepare
Chapter 13 The Dandelion: A Healthy Weed Relished during the Pioneering Years
Chapter 14: Mint Brought Flavour and Fragrance to Our Food in the DepressionYears
Chapter 15: Olives: A Culinary Joy Discovered in My Early Years
Chapter 16: Zucchini: One of Our Comfort Foods
Chapter 17: Tomatoes: Our Fruit during the Homesteading Years
Chapter 18: Potatoes: Mother’s Dishes Still Make My Mouth Water
Chapter 19: Arab Stews: ILoved Them on the Farm
Chapter 20: Stuffed Vegetables: The Food of Sultans
Chapter 21: Stuffed Stomach: The Epitome of All the Sultan’s Foods
Chapter 22: It Was the Bologna Sandwiches, Not Roasted Rabbits,for Which I Yearned at Harvest Time
Chapter 23: Our Family Rarely Enjoyed the “Meat of the Sea” duringOur Farming Years
Chapter 24: Oh! The Joys of Saskatoons during Our Farming Years
Chapter 25: Arab Pastries:Our Christmas Sweets
Chapter 26: Figs: During Our Homesteading Years, They Existed Only in Mother’s Tales
Chapter 27 After Food, Poetry Soothed My Soul—
Chapter 28: Conclusion

References
Index

Erscheinungsdatum	13.02.2018
Reihe/Serie	Digestions
Zusatzinfo	Halftones, black and white
Verlagsort	Regina
Sprache	englisch
Maße	229 x 216 mm
Gewicht	814 g
Themenwelt	Literatur ► Essays / Feuilleton
	Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
ISBN-10	0-88977-518-4 / 0889775184
ISBN-13	978-0-88977-518-3 / 9780889775183
Zustand	Neuware