Culinary cultures of the Middle East
著者
書誌事項
Culinary cultures of the Middle East
Tauris in association with Centre of Near and Middle Eastern Studies, School of Oriental and African Studies, University of London, 1994
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注記
"This volume is based on a conference organized by the Centre of Near and Middle Eastern Studies, School of Oriental and African Studies, in April 1992" -- preface
Bibliography: p. [281]-293
Includes index
内容説明・目次
内容説明
Covering an immense geographical area, from Central Asia to Morocco, this book explores a wide range of topics. Included in the book are discussions of food production, the role of food in contemporary national cultures, medieval culinary traditions and changes in eating habits.
目次
Introduction 2. Food Production in the Middle East - Tony Allan 3. 'Me Social Dimensions of Middle Eastem Food - Sami Zubaida Part I: Cuisines, dishes, Ingredients 4. From the Caucasus to the Roof of the World: A Culinary Adventure - Bert Fragner 5. Social Reality and Culinary Fiction-. the Perspective of Cookbooks from Iran and Central Asia - Beri Fragner 6. Turkish Vegetable Cookery - Jill Norman 7. The Meyhane or McDonald's? Chances in Eating Habits and the Evolution of Fast Food in Istanbul - Holly Chase 8. The Taste for Layered Bread among Nomadic Turks and the Central Asian Origins of Baklava - Charles Pern, 9. Al-Kishk: the Past and Present of a Complex Culinary Practice Francoise Auballe-Sallenave Part II: Food and the Social Order 10. The Revival of Traditional Cooking in Modern Arabic Cookbooks - Peter Hei'ne 11. Women, Shi'ism and Cuisine in Irin - Shireen Mahdavi 12. Jewish Food in the Middle east - Claudia Roden 13. Food and Gender in a Yemeni Community - Ianthe McLagan 14. You are what you eat, Cuisine and Classin Mecca - Mai Yamani 15. Eating Habits and Cultural Boundaries in NorthernIran - Christian Bromberger Part Ill: The Language of Food 16. Beyond Taste: Colour and Smell in the Mediaeval Arab Culinary Tradition - Manuela Marin 17. Social and Symbolic Aspects of Drinks and Drinking - Richard Tapper 18. Of Leaven Foods: Ramadan in Morocco - Abdelhai'Diourl 19. Culinary Semiotic Codes in Arabic Literature - Sabry liafez 3 The Eighteenth Century: Decline, Stagnation, Rebirth i Petrine Moscow The Sukharev Tower The Arsenal St John the Warrior The Menshhikov Tower 2 St Petersburg Empresses and the reign luxuriant decoration 3 Moscow Reawakens: the Baroque of Prince Ukhtomskv Social and ciiltural changes The plague and cemeteries 4 Catherine and the Genius of Bazhenov Tsaritsyno The Pashkov, House 5 The City Matures Kazakov,'s Moscow 4 The Aftermath of Napoleon and the Rise of'Eclecticism 1 The fire 2 Reconstruction Public rebuilding 3 Moscow Rebuilt: the Culmination of the Classical Era 4 The Decline of Classical Architecture and Rise of Eclecticism Industrial Growth and Lack of Direction in Architecture 6 Moscow at the End of the Nineteenth Century 5 The Tumult of the Twentieth Century 1 The Search for a New Architecture The Neo-Russian style The modern movement Neo-classicism 2 The Revolution Moscow in 1918 Early successes i proteci ng ancient monuments The Revolution and architecture 3 The First Decade The early twenties Architectural organizations The new architecture gathers momentum Public buildings The old guard The demise of artistic freedom 4 Eclecticism in Soviet Architecture Building in the thirties The reconstruction of Moscow National styles The war years 5. Restoration from 1931 to Todav 6 About Face: the Return to Modern Design Bibliography Index Credits
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