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Scents and Flavors : A Syrian Cookbook by Charles Perry (2017, Hardcover)

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About this product

Product Identifiers

PublisherNew York University Press

ISBN-101479856282

ISBN-139781479856282

eBay Product ID (ePID)235341958

Product Key Features

Book TitleScents and Flavors : a Syrian Cookbook

Number of Pages352 Pages

LanguageEnglish

TopicMiddle Eastern, Middle East / General, Regional & Ethnic / Middle Eastern

Publication Year2017

GenreCooking, Literary Collections, History

AuthorCharles Perry

Book SeriesLibrary of Arabic Literature Ser.

FormatHardcover

Dimensions

Item Height1.1 in

Item Weight24.9 Oz

Item Length9.4 in

Item Width7 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN2016-055376

Dewey Edition23

ReviewsWe can learn a lot from an old cookbook. And the recent release of Scents and Flavors , a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely., An extensive glossary, plus facing pages of the original Arabic text, make this a desirable reference work for scholars., "We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Press's Library of Arabic Literature, provides a glimpse of social history that feels particularly timely."- FoodandWine.com, A good example of the best that can come out of a combination of quality scholarship and practical experience., An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy., "An extensive glossary, plus facing pages of the original Arabic text, make this a desirable reference work for scholars."-AramcoWorld, Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be., "An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy." ~Claudia Roden, author of The New Book of Middle Eastern Food "An extensive glossary, plus facing pages of the original Arabic text, make this a desirable reference work for scholars." ~AramcoWorld "Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be." ~Qantara.de "The book will interest epicures and cultural historians alike." ~Islamic Horizons "We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Presss Library of Arabic Literature, provides a glimpse of social history that feels particularly timely." ~FoodandWine.com "A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria." ~Gastronomica "A good example of the best that can come out of a combination of quality scholarship and practical experience." ~Journal of the American Oriental Society "Fun for history buffs and amateur chefs, the recipes making for a fantastic dinner party." ~AlJazeera, A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria., We can learn a lot from an old cookbook.And the recent release ofScents and Flavors, a new translation from NYU Presss Library of Arabic Literature, provides a glimpse of social history that feels particularly timely., "An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy."-Claudia Roden, author of The New Book of Middle Eastern Food, "Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be."- Qantara.de

Series Volume Number47

Dewey Decimal641.595691

SynopsisCollecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike. A bilingual Arabic-English edition., Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib., Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular 13th-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike.

LC Classification NumberTX725.S9S33413 2017