Search results for: early-islamic-culinary-art

Early Islamic Culinary Art

Author : Omur Akkor
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This work presents the culinary culture of the time, methods of cooking, kitchen utensils, and recipes from the early Islamic period.

Alltagsleben und materielle Kultur in der arabischen Sprache und Literatur

Author : Thomas Bauer
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Dem Interessenspektrum des Jubilars entsprechend enthalt diese Festschrift 24 Beitrage zu Aspekten des Alltagslebens und der materiellen Kultur der arabisch-islamischen Welt von der altarabischen Zeit bis in die Gegenwart, mehrheitlich kombiniert mit philologischen Fragestellungen. In den Bereich der Geschichte der materiellen Kultur, die die Rolle der Sachguter im menschlichen Alltag, deren Gebrauch, Perzeption, Bewertung und Konnotation im jeweiligen Kontext untersucht, gehoren Aufsatze etwa zur Nahrungskultur, zu Einzelaspekten wie Bad, Schleier, Schrift und Schreibwerkzeug, Fest der Nilschwelle, Skorpion, Mullabfuhr, aber auch zur gelebten religiosen Praxis, zum "Sitz im Leben" einer Torinschrift oder zu materiellen Aspekten der Sprech- und Erzahltradition. In den Bereich der Mentalitatsgeschichte, die nach den Vorstellungen fragt, die Fuhlen und Handeln des Menschen in einer bestimmten Epoche pragen, fallen Artikel etwa zu den Themen Zeit und Trauer. Ein Verzeichnis der Schriften von Heinz Grotzfeld und ein Index zu den Beitragen erganzen den Band.

Feasting in the Archaeology and Texts of the Bible and the Ancient Near East

Author : Peter Altmann
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This volume brings together the work of scholars using various methodologies to investigate the prevalence, importance, and meanings of feasting and foodways in the texts and cultural-material environments of the Hebrew Bible and the ancient Near East. Thus, it serves as both an introduction to and explication of this emerging field. The offerings range from the third-millennium Early Dynastic period in Mesopotamia to the rise of a new cuisine in the Islamic period and transverse geographical locations such as southern Iraq, Syria, the Aegean, and especially the southern Levant. The strength of this collection lies in the many disciplines and methodologies that come together. Texts, pottery, faunal studies, iconography, and anthropological theory are all accorded a place at the table in locating the importance of feasting as a symbolic, social, and political practice. Various essays showcase both new archaeological methodologies—zooarchaeological bone analysis and spatial analysis—and classical methods such as iconographic studies, ceramic chronology, cultural anthropology, and composition-critical textual analysis.

Education and Learning in the Early Islamic World

Author : Claude Gilliot
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Studying education and learning in the formative period of Islam is not immediately easy, since the sources for this are relatively late and frequently project backwards to the earlier period the assumptions and conditions of their own day. The studies in this volume have been selected for the critical approaches and methods of their authors, and are arranged under five headings: the pedagogical tradition; scholarship and attestation; orality and literacy; authorship and transmission; and libraries. Together with the editor’s introductory essay, they present a broad picture of the beginnings and evolution of education and learning in the Islamic world.

Early Islamic Art and Architecture

Author : Jonathan M. Bloom
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This volume deals with the formative period of Islamic art (to c. 950), and the different approaches to studying it. Individual essays deal with architecture, ceramics, coins, textiles, and manuscripts, as well as with such broad questions as the supposed prohibition of images, and the relationships between sacred and secular art. An introductory essay sets each work in context; it is complemented by a bibliography for further reading.

Islamic Art and Archaeology

Author : Richard Ettinghausen
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A Soup for the Qan Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui s Yinshan Zhengyao

Author : Paul D. Buell
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In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence.

Current Contents Arts Humanities

Author : Institute for scientific information (Philadelphie, Pa).
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The Middle East Journal

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Islam

Author : [Anonymus AC08458293]
File Size : 66.93 MB
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History of India and Pakistan

Author : Muhammad Tariq Awan
File Size : 47.45 MB
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Early Islamic Art 650 1100

Author : Oleg Grabar
File Size : 66.29 MB
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This is the first in a set of four volumes of studies by Oleg Grabar. The articles included represent major contributions to the understanding of the formative centuries of Islamic art, focusing on the Umayyad and Fatimid dynasties in greater Syria and in Egypt, and on the Mediterranean or Iranian antecedents of early Islamic art. Historical, cultural, and religious themes are introduced to help explain how a new art was formed in the central lands of the Near East, and how its language can be retrieved from visual or written sources.

The Encyclopaedia of Islam

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Classical Turkish Cooking

Author : Ayla E. Algar
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Turkish food is one of the world's great cuisines. Its taste and depth place it with French and Chinese; its simplicity and healthfulness rank it number one. Turkish-born Ayla Algar offers 175 recipes for this vibrant and tasty food, presented against the rich and fascinating backdrop of Turkish history and culture. Tempting recipes for kebabs, pilafs, meze (appetizers), dolmas (those delicious stuffed vegetables or vine leaves), soups, fish, manti and other pasta dishes, lamb, poultry, yogurt, bread, and traditional sweets such as baklava are introduced here to American cooks in accessible form. With its emphasis on grains, vegetables, fruits, olive oil, and other healthful foods, Turkish cooking puts a new spin on familiar ingredients and offers culinary adventure coupled with satisfying and delicious meals.

Islamic Medical and Scientific Tradition

Author : Peter E. Pormann
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Presents a selection of articles that illustrate the intellectual curiosity and theoretical vigour with which Arabs and non-Arabs living in the medieval Muslim world pursued scientific endeavours. The focus is firmly on articles published during the last 20 years, during which the discipline has enjoyed a new bloom.

Cultures

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Articles on the Middle East 1947 1971

Author : Peter M. Rossi
File Size : 53.25 MB
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Bibliography of Periodical Literature on the Near and Middle East

Author :
File Size : 32.56 MB
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Bibliography on Southwestern Asia

Author : Henry Field
File Size : 66.44 MB
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Museum Premieres Exhibitions Special Events

Author :
File Size : 35.10 MB
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