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The culinary crescent : a history of Middle Eastern cuisine / Peter Heine ; translated by Peter Lewis.
- Format:
- Book
- Author/Creator:
- Heine, Peter, author.
- Language:
- English
- Subjects (All):
- Cooking, Middle Eastern--History.
- Cooking, Middle Eastern.
- Physical Description:
- 1 online resource (232 pages) : illustrations
- Edition:
- 1st ed.
- Place of Publication:
- London : Gingko Library, 2018.
- Summary:
- The Fertile Crescent region--the swath of land comprising a vast portion of today's Middle East--has long been regarded as pivotal to the rise of civilization.Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance.
- Contents:
- Intro
- Contents
- Prologue
- No Pork, no Alcohol
- A Thousand and One Saucepans - Cooking Among the High and Mighty
- Cookbooks and Kitchen Practices
- Itinerant Ingredients - The Flow of Commodities to and from the East
- Tomatoes and Peppers - Western Influences on Middle Eastern Cooking
- Doner Kebabs and Falafels - Middle Eastern Cuisine in Europe
- Old and New - Modern Middle Eastern Cuisine
- Your Food - Our Food: The Role of Politics and Economics
- Conclusion
- Index of Recipes
- Metric Conversions
- Glossary of Ingredients
- Timeline
- Bibliography.
- Notes:
- Includes bibliographical references and index.
- Description based on print version record.
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 1-909942-26-X
- OCLC:
- 1057410134
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