The Culinary Crescent
Gingko (Verlag)
978-1-909942-42-4 (ISBN)
The Fertile Crescent region has long been regarded as pivotal to the rise of civilisation. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. The Culinary Crescent shows Heine’s deep knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts. In addition to a fascinating history, Heine presents more than seventy recipes—from the modest to the extravagant—with dishes ranging from those created by the celebrity chefs of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, and designed for both reading and cooking, The Culinary Crescent is sure to provide a delectable window into the history of food in the Middle East.
Peter Heine taught at the universities of Münster and Bonn and was until his retirement in 2009 Professor of Islamic Studies at the Humboldt University of Berlin. He is the author of a number of books on such diverse topics as the place of women within Islam, Islamophobia in the West, the origins of modern Islamic fundamentalism, and the history of food and wine in Arab societies of the Middle Ages.
No Pork, no Alcohol
Why no pork?
Ritual slaughter
The proscription against alcohol
Blood
Yet more rules
Preferred dishes
The culinary promises of Paradise
Rules for fasting and meals for religious festivals
Secular festivals
Religious minorities in Islamic societies
A Thousand and One Saucepans – Cooking Among the High and Mighty
Hospitality
The Umayyads
The Abbasids
The Ottomans
The Safavids
The Mughal emperors
Cookbooks and Kitchen Practices
Professional chefs
Modern professional chefs
Amateur cooks
Cookbooks
Arab cuisine
Ottoman cuisine
Persian cuisine
Mughal cuisine
Modern cookbooks
Itinerant Ingredients – The Flow of Commodities to and from the East
From the Far East and the West to the Islamic world
Grains
Sugar cane
Citrus fruits
Bananas
Water melons
Spinach
Aubergines
From the Middle East to Europe
Alcohol
Apricots
Coffee
Marzipan
Saffron
Sorbets
Tomatoes and Peppers – Western Influences on
Middle Eastern Cooking
Shifts in international trade
American plants in the cuisines of the East
Potatoes
Tomatoes
Peppers/chillies
Maize (Sweetcorn)
Jerusalem artichokes
Cacao
Tea
Doner Kebabs and Falafels – Middle Eastern Cuisine in Europe
Doners and falafels
Poultry
Blancmange
Rosewater
Traces of Middle Eastern cuisine in British food
The growth in popularity of Middle Eastern food in Britain
Sweets
Old and New – Modern Middle Eastern Cuisine
Practical and technical innovations in households large and small
Eating at table
Modern preservation techniques
Changes in gastronomy
First restaurants
Modern restaurants
Your Food – Our Food: The Role of Politics and Economics
Politics and economics
Culinary identities
Dolma in Iraq
The dispute over hummus and falafel
Chefs for Peace
Other conflicts over the origins of foods
New forms of gardening
Halāl as an economic factor
New halāl concepts
Foodstuffs among strictly conservative Muslims in the diaspora
Conclusion
Index of Recipes and Metric Conversions
Glossary of Ingredients
Timeline
Bibliography
| Erscheinungsdatum | 16.01.2021 |
|---|---|
| Übersetzer | Peter Lewis |
| Zusatzinfo | 60 |
| Sprache | englisch |
| Maße | 162 x 240 mm |
| Gewicht | 650 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte | |
| ISBN-10 | 1-909942-42-1 / 1909942421 |
| ISBN-13 | 978-1-909942-42-4 / 9781909942424 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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