Scents nd flavors : a Syrian cookbook / edited and translated by Charles Perry.

Name: Scents nd flavors : a Syrian cookbook / edited and translated by Charles Perry.
Author: Perry, Charles, 1941- editor. https://id.oclc.org/worldcat/entity/E39PBJfCqf38F69QWdVWxC3JDq

İsim	Scents nd flavors : a Syrian cookbook / edited and translated by Charles Perry.
Yazar	Perry, Charles, 1941- editor. https://id.oclc.org/worldcat/entity/E39PBJfCqf38F69QWdVWxC3JDq
Basım Tarihi:	2017
Basım Yeri	- New York University Press
Konu	Cooking, Syrian -- Early works to 1800., Cooking, Arab -- Early works to 1800.
Tür	Kitap
Dil	Arapça
Dijital	Evet
Yazma	Hayır
Fiziksel Boyutlar	1 online resource
Kütüphane:	Üniversite Koleji Dublin Kütüphanesi
Demirbaş Numarası	9781479817726 (electronic bk.), 1479817724 (electronic bk.), 9781479856282 (hardcover ; alk. paper), 1479856282 (hardcover ; alk. paper)
Kayıt Numarası	b3258652
Lokasyon	In collection: Ebook Central Diversity, Equity, & Inclusion
Tarih	2017
Örnek Metin	"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. 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. 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."--Publisher description.
Bibliyografya	Includes bibliographical references (pages 301-302) and index.
Seri	Library of Arabic literature, Book collections on Project MUSE.

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Scents nd flavors : a Syrian cookbook / edited and translated by Charles Perry.

Yazar Perry, Charles, 1941- editor. https://id.oclc.org/worldcat/entity/E39PBJfCqf38F69QWdVWxC3JDq

Basım Tarihi 2017

Basım Yeri - New York University Press

Konu Cooking, Syrian -- Early works to 1800., Cooking, Arab -- Early works to 1800.

Tür Kitap

Dil Arapça

Dijital Evet

Yazma Hayır

Fiziksel Boyutlar 1 online resource

Kütüphane Üniversite Koleji Dublin Kütüphanesi

Demirbaş Numarası 9781479817726 (electronic bk.), 1479817724 (electronic bk.), 9781479856282 (hardcover ; alk. paper), 1479856282 (hardcover ; alk. paper)

Kayıt Numarası b3258652

Lokasyon In collection: Ebook Central Diversity, Equity, & Inclusion

Tarih 2017

Örnek Metin "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. 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. 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."--Publisher description.

Bibliyografya Includes bibliographical references (pages 301-302) and index.

Seri Library of Arabic literature, Book collections on Project MUSE.