Culinary cultures of the Middle East

著者

書誌事項

Culinary cultures of the Middle East

edited by Sami Zubaida and Richard Tapper

Tauris : in association with Centre of Near and Middle Eastern Studies, School of Oriental and African Studies, University of London, 1996

  • : pbk

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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 culinary 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: Food Production in the Middle East, Tony Allan
  • The Social Dimensions of Middle Eastern Food, Sami Zubaida. Part I Cuisines, Dishes, Ingredients: From the Caucasus to the Roof of the World - A Culinary Adventure, Beri Fragner
  • Social Reality and Culinary Fiction - the Perspective of Cookbooks from Iran and Central Asia, Beri Fragner
  • Turkish Vegetable Cookery, Jill Norman
  • The Meyhane or McDonald's? Changes in Eating Habits and the Evolution of Fast Food in Istanbul, Holly Chase
  • The Taste for Layered Bread among Nomadic Turks and the Central Asian Origins of Baklava, Charles Pern
  • Al-Kishk - the Past and Present of a Complex Culinary Practice, Francoise Auballe-Sallenave. Part II Food and the Social Order: The Revival of Traditional Cooking in Modern Arabic Cookbooks, Peter Hei'ne
  • Women, Shi'ism and Cuisine in Iran, Shireen Mahdavi
  • Jewish Food in the Middle East, Claudia Roden
  • Food and Gender in a Yemeni Community, Ianthe McLagan
  • You are What You Eat, Cuisine and Class in Mecca, Mai Yamani
  • Eating Habits and Cultural Boundaries in Northern Iran, Christian Bromberger. Part III The Language of Food: Beyond Taste - Colour and Smell in the Mediaeval Arab Culinary Tradition, Manuela Marin
  • Social and Symbolic Aspects of Drinks and Drinking, Richard Tapper
  • Of Leaven Foods - Ramadan in Morocco, Abdelhai'Diourl
  • Culinary Semiotic Codes in Arabic Literature, Sabry Liafez
  • The 18th Century - Decline, Stagnation, Rebirth in Petrine Moscow, The Sukharev Tower, The Arsenal, St John the Warrior, The Menshhikov Tower
  • St Petersburg Empresses and the Reign of Luxuriant Decoration
  • Moscow Reawakens - the Baroque of Prince Ukhtomskv, Social and Cultural Changes, The plague and Cemeteries
  • Catherine and the Genius of Bazhenov Tsaritsyno, The Pashkov House
  • The City Matures - Kazakov's Moscow. Part IV The Aftermath of Napoleon and the Rise of Eclecticism: The fire
  • Reconstruction - Public Rebuilding
  • Moscow Rebuilt - the Culmination of the Classical Era
  • The Decline of Classical Architecture and Rise of Eclecticism - Industrial Growth and Lack of Direction in Architecture
  • Moscow at the End of the 19th Century. Part V The Tumult of the 20th Century: The Search for a New Architecture - The Neo-Russian Style, The Modern Movement, Neo-classicism
  • The Revolution - Moscow in 1918, Early Successes in Protecting Ancient Monuments, The Revolution and Architecture
  • The First Decade - The Early 20s Architectural Organizations, The New Architecture Gathers Momentum, Public Buildings, The Old Guard, The Demise of Artistic Freedom
  • Eclecticism in Soviet Architecture Building in the 30s
  • The Reconstruction of Moscow National Styles - The War Years
  • Restoration from 1931 to Today
  • About Face - the Return to Modern Design.

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