Search results for ""author nawal nasrallah""
Reaktion Books Dates: A Global History
@font-face { font-family: Times New Roman ; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0cm 0cm 0.0001pt; font-size: 12pt; font-family: Times New Roman ; }table.MsoNormalTable { font-size: 10pt; font-family: Times New Roman ; }div.Section1 { page: Section1; } In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple, consumed fresh or dried, as a snack or a dessert. They are even thought to have aphrodisiac qualities. The ancients said that the date palm had 360 uses: its seeds can be burned for charcoal, its trunk used as an irrigation pipe in fields, its leaves are woven into baskets and its sap can be turned into wine. It is no wonder, then, that it has played such a central role in the economy - and the culture - of the Middle East. The date palm's story follows its journey from its land of origin to the far-flung regions where it is cultivated today, such as Australia, California and Spain. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths and legends surrounding dates. She explains how the tree came to be a symbol of the Tree of Life; how it is associated with the fiery phoenix bird, the famous ancient goddess Ishtar and the moon; and lifts the veil on the curious sex life of the date palm. This delightful and unusual book gives a new perspective on the 'bread of the desert', the fruit from this most beautiful and useful of trees.
£15.17
Brill Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293): English Translation with Introduction and Glossary
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.
£68.99
Brill Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook: English Translation, with an Introduction and Glossary
The fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.
£73.91
