Scents and flavors : a Syrian cookbook : pbk

Material type: 図書

Author: translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa

Publisher: New York University Press

Publication date: c2020

Material Format: Paper

Capacity, size, etc.: 21 cm

NDC: -

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Notes on use

Note (General)：: Previously published: 2017Includes bibliographical references and indexSummary: "This popular thirteenth-century Syrian cookbook is an ode to what its...

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Paper

Material Type: 図書
ISBN: 9781479800810
Title: Scents and flavors : a Syrian cookbook
Volume: : pbk
Author/Editor: translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa
Author Heading: Perry, Charles
https://ci.nii.ac.jp/author/DA05441819
Roden, Claudia
https://ci.nii.ac.jp/author/DA09728088
Cooperson, Michael
https://ci.nii.ac.jp/author/DA12899533
Toorawa, Shawkat M.
https://ci.nii.ac.jp/author/DA1491171X
Publication, Distribution, etc.: New York University Press
Publication Date: c2020
Publication Date (W3CDTF): 2020
Size: 21 cm
Alternative Title: Kitāb al-Wuṣlah ilā l-ḥabīb : fī waṣf al-ṭayyibāt wal-ṭīb
كتاب الوصلة الى الحبيب : في وصف الطيبات والطيب
Kitab al-wusla ila al-habib
Place of Publication (Country Code): us
Text Language Code: en
Subject Heading: Cooking, Syrian
Cookbooks. lcgft
LCC: TX725.S9
Target Audience: 一般
Note (General): Previously published: 2017
Includes bibliographical references and index
Summary: "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 collectio
Related Material: Library of Arabic literature
https://cir.nii.ac.jp/crid/1130000797591179520
Related Material (URI): https://ci.nii.ac.jp/ncid/BC1208153X#entity
https://lccn.loc.gov/2019049983
Periodical Title: Library of Arabic literature
https://cir.nii.ac.jp/crid/1130000797591179520
Data Provider (Database): 国立情報学研究所 : CiNii Research
Original Data Provider (Database): CiNii Books
https://ci.nii.ac.jp/books
NCID: https://ci.nii.ac.jp/ncid/BC1208153X : BC1208153X
LC Control Number: 2019049983
https://lccn.loc.gov/2019049983