The Culinary Crescent

A History of Middle Eastern Cuisine
Erscheinungsjahr 2020
ISBN: 978-1-909942-42-4
Verlag: GINGKO

Buch, Englisch, 233 Seiten, Format (B × H): 158 mm x 238 mm, Gewicht: 554 g

The Fertile Crescent region has long been regarded as pivotal to the rise of civilisation. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. The Culinary Crescent shows Heine’s deep knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts. In addition to a fascinating history, Heine presents more than seventy recipes—from the modest to the extravagant—with dishes ranging from those created by the celebrity chefs of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, and designed for both reading and cooking, The Culinary Crescent is sure to provide a delectable window into the history of food in the Middle East.

Autoren/Hrsg.

Weitere Mitwirkende

Lewis, Peter

Fachgebiete

• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kultur- und Ideengeschichte
• Geisteswissenschaften Islam & Islamische Studien Islam: Leben & Praxis
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Naher & Mittlerer Osten
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft

Inhaltsverzeichnis

No Pork, no Alcohol

Why no pork?

Ritual slaughter

The proscription against alcohol

Blood

Yet more rules

Preferred dishes

The culinary promises of Paradise

Rules for fasting and meals for religious festivals

Secular festivals

Religious minorities in Islamic societies

A Thousand and One Saucepans – Cooking Among the High and Mighty

Hospitality

The Umayyads

The Abbasids

The Ottomans

The Safavids

The Mughal emperors

Cookbooks and Kitchen Practices

Professional chefs

Modern professional chefs

Amateur cooks

Cookbooks

Arab cuisine

Ottoman cuisine

Persian cuisine

Mughal cuisine

Modern cookbooks

Itinerant Ingredients – The Flow of Commodities to and from the East

From the Far East and the West to the Islamic world

Grains

Sugar cane

Citrus fruits

Bananas

Water melons

Spinach

Aubergines

From the Middle East to Europe

Alcohol

Apricots

Coffee

Marzipan

Saffron

Sorbets

Tomatoes and Peppers – Western Influences on

Middle Eastern Cooking

Shifts in international trade

American plants in the cuisines of the East

Potatoes

Tomatoes

Peppers/chillies

Maize (Sweetcorn)

Jerusalem artichokes

Cacao

Tea

Doner Kebabs and Falafels – Middle Eastern Cuisine in Europe

Doners and falafels

Poultry

Blancmange

Rosewater

Traces of Middle Eastern cuisine in British food

The growth in popularity of Middle Eastern food in Britain

Sweets

Old and New – Modern Middle Eastern Cuisine

Practical and technical innovations in households large and small

Eating at table

Modern preservation techniques

Changes in gastronomy

First restaurants

Modern restaurants

Your Food – Our Food: The Role of Politics and Economics

Politics and economics

Culinary identities

Dolma in Iraq

The dispute over hummus and falafel

Chefs for Peace

Other conflicts over the origins of foods

New forms of gardening

Halal as an economic factor

New halal concepts

Foodstuffs among strictly conservative Muslims in the diaspora

Conclusion

Index of Recipes and Metric Conversions

Glossary of Ingredients

Timeline

Bibliography

Über Autor(innen)

Peter Heine taught at the universities of Mu¨nster and Bonn and was until his retirement in 2009 Professor of Islamic Studies at the Humboldt University of Berlin. He is the author of a number of books on such diverse topics as the place of women within Islam, Islamophobia in the West, the origins of modern Islamic fundamentalism, and the history of food and wine in Arab societies of the Middle Ages.