[SCA-cooks] Middle Eastern Food

[johnna holloway]

You might want to investigate or get into
the Library of Congress www.loc.gov
and search under--
Cookery, Mediterranean
Cookery, Middle Eastern
Middle East-- Social Life and Customs
Diet--Arab countries--History--To 1500.
 Cookery--Arab countries--History--To 1500.
 Cookery, Arab.

or you can keyword Middle East with food
as terms and see what you come up with.

There is a bibliography---
Vassilian, Hamo B.,
Ethnic cookbooks and food marketplace : a complete
bibliographic guide & directory to Armenian, Iranian, Afghan,
Israeli, Middle Eastern, North African, and Greek foods in the U.S.A. & Canada.
1992.

Titles that I own that you don't  include:
Culinary Cultures of the Middle East edited
by Zubaida and Tapper. 1994. This was released
as: Taste of thyme : culinary cultures of the Middle East
/ edited by Sami Zubaida and Richard Tapper ;
    foreword by Claudia Roden. in 2000.
This is the only title that LC places under the sub. headings
Cookery, Middle Eastern History.

Gelder, G. J. H. van
God's Banquet. Food in Classical Arab Literature.
2000.

Plus there are numerous volumes by Clifford Wright and
Claudia Roden.

Hope this helps.

Johnnae llyn Lewis


lilinah at earthlink.net wrote:
I now own Andrew Dalby's "Dangerous Tastes" ($7) and Alan Davidson's
"Oxford Companion to Food" ($15 pprbk, called the Penguin Companion
to Food). Cheez, Davidson is so funny - it's a joy to read. Of course
i have the Anonymous Andalusian Cookbook and "Medieval Arab Cookery"

> Still on the lookout for more books on the history of food in the
> Near and Middle East and - for personal info, not necessarily the
> class, Central and South Asia. So if anyone know of more good books
> on *historical* food ways...
> Anahita
>
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