Author: Andrew Dalby
Publisher:
ISBN: 9789605277475
Category : Byzantine Empire
Languages : en
Pages : 231

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Book Description

Author: Mati Meyer
Publisher: Taylor & Francis
ISBN: 1040043453
Category : History
Languages : en
Pages : 549

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Book Description
This Handbook is the first to consider the interrelated subjects of gender and sexuality in the Eastern Roman Empire from an interdisciplinary perspective. Drawing on both modern theories and Byzantine perceptions, and considering multiple periods and religions (Eastern Orthodox, Islamic, and Jewish), it provides evidentiary textual and visual material support for an analysis of the two linked themes. Broadly, the essays demonstrate that gender and sexual constructs in Byzantium were porous. As a result, they expand our knowledge of not only how sex and gender were conceived and performed but also how ideas and practices shaped Byzantine life. The Routledge Handbook of Gender and Sexuality in Byzantium will be an indispensable guide for students and scholars of late antique and Byzantine religion, history, culture, and art, who will find it a useful critical survey of current scholarship and one that shines new light in their areas of research. The focus on issues of gender and sexuality may also be of interest to individuals concerned with Eastern Mediterranean culture, as well as to the broader public. Chapter 21 of this book is freely available as a downloadable Open Access PDF at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license.

Author: Karl Krumbacher
Publisher:
ISBN:
Category : Art, Byzantine
Languages : en
Pages : 716

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Book Description

Author: John Gregory-Smith
Publisher: Kyle Books
ISBN: 0857835963
Category : Cooking
Languages : en
Pages : 383

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Book Description
'John Gregory-Smith has a passion for Turkish food - and it shows. This is a rich and inviting introduction to the authentic flavours of Turkey, presenting regional dishes and traditional food.' The Bookseller 'A gorgeous mix of modern, regional and traditional Turkish Dishes - I want to cook them all.' Diana Henry In Turkish Delights John Gregory-Smith brings his passion for Turkey and its food to your kitchen. He celebrates the best of the country's traditional food with 100 regional dishes, giving each one his simple, modern spin. Forget greasy late-night doner kebabs, John offers the Iskender kebab from the city of Bursa in Northwest Turkey, filled with finely sliced tender lamb, hot tomato and garlic sauce and yogurt. Other tempting dishes include the Ilgin Beef Kofta (pepper and parsley spiked beef from the Central Anatolian region) or his Ottoman-inspired Stuffed Pepper Dolma. With chapters on Breakfast, Meze, Pide and Kofta, Kebabs, Salads, Meat, Seafood, Vegetables and Desserts and Drinks, it is crammed full of exciting flavours and inspiring ideas.

Author: Akash Dey
Publisher: Pencil
ISBN: 9358833270
Category : Juvenile Nonfiction
Languages : en
Pages : 35

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Book Description
About the book "Trout Delights: From the River to the Table" is a captivating culinary journey that brings the flavours of the freshwater stream right to your kitchen. This beautifully crafted book is a celebration of the versatile and delicious trout, showcasing a diverse range of recipes that will satisfy both seasoned anglers and food enthusiasts alike. Immerse yourself in the world of trout with this collection of tantalizing dishes that highlight the natural flavours of this exquisite fish. From classic grilled trout with lemon butter sauce to innovative creations like maple-glazed trout with pecan crust, each recipe is carefully curated to elevate your dining experience. Inside "Trout Delights," you'll find an array of recipes that cater to all taste preferences and cooking styles

Author: BGDS
Publisher: Gyorgy Bakocs
ISBN: 615823799X
Category : Cooking
Languages : en
Pages : 66

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Book Description
Bring the taste of Europe to your kitchen with "European Christmas Delights: 20 Traditional Christmas Cookies from the Continent's Heart". This easy-to-follow book shares 20 cookie recipes from all over Europe. Inspired by the author's experiences, each recipe is a treat and a glimpse into the country's culture. From the beloved beigli of Hungary to other unique cookies, this book is perfect for anyone who enjoys baking. It's simple and a great way to try different European holiday cookies. Whether you're new to baking or have been baking for years, this book offers a joyful way to celebrate the holiday season with delicious cookies.

Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304

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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.

Author:
Publisher: BRILL
ISBN: 9004367543
Category : History
Languages : en
Pages : 561

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Book Description
A group of 17 international experts examines continuities and discontinuities in the culinary cultures of the Ottoman Empire, East-Central Europe and the Balkans from the 17th to the 19th century.

Author: Habeeb Salloum
Publisher: University of Regina Press
ISBN: 9780889772151
Category : Cooking
Languages : en
Pages : 188

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Book Description
The Middle East and the Prairie West meet--deliciously--in this cookbook of over 100 recipes developed by Canada's foremost expert in Arab cuisine. Habeeb Salloum spent his childhood on the Saskatchewan prairies, the son of Syrian homesteaders who thrived during the depression and drought of the 1930s by growing the dryland crops of their homeland. In this cookbook, Salloum returns not only to his childhood home, but to the historical sustainer of life on the prairies--the bison.

Author:
Publisher: NYU Press
ISBN: 1479800813
Category : Literary Collections
Languages : en
Pages : 242

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Book Description
Delectable recipes from the medieval Middle East 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, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. 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 such as 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 a few extant Babylonian and Roman texts, 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 cultural historians and epicures alike. An English-only edition.