The Culinary Crescent

A History of Middle Eastern Cuisine

Peter Heine (Autor)

Buch | Hardcover

232 Seiten

2018
Gingko Library (Verlag)
978-1-909942-25-7 (ISBN)

Titel ist leider vergriffen;
keine Neuauflage

Artikel merken

This cultural history of Middle Eastern cuisine combines scholarship with passion: Professor Peter Heine's knowledge of the culinary traditions of the Omayyad, Abbasid, Ottoman, Safavid, as well as Moghul courts, is matched by his love for the tastes and smells produced by the contemporary cooking. And in order to share his enthusiasm with his readers he has added over one hundred recipes: some from modern times, others handed down by the celebrity chefs of the Moghul Empire, and even some with promises to taste of paradise. These elegant cloth-bound volume, printed in colour, provides a window in the history of food in the Middle East.

Peter Heine taught at the University of M nster and Bonn and until 2009 was Professor for Islamic Studies at the Humboldt-University in Berlin. Peter Lewis is the translator of such works as Roger Willemsen's The Ends of the Earth and Jonas L scher's Barbarian Spring.

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	16.11.2018
Übersetzer	Peter Lewis
Sprache	englisch
Maße	165 x 241 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Allgemeines / Lexika / Tabellen
	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
	Sozialwissenschaften
ISBN-10	1-909942-25-1 / 1909942251
ISBN-13	978-1-909942-25-7 / 9781909942257
Zustand	Neuware