[Sca-cooks] News from Brill

[Johnna Holloway]

Forthcoming--

Crossroads of Cuisine: The Eurasian Heartland, the Silk Roads and Food (Crossroads - History of Interactions Across the Silk Routes)
By
Authors: Paul David Buell <https://brill.com/search?f_0=author&q_0=Paul+David+Buell&fbclid=IwAR2eug_G2SwpwmEhls06UxJ7P-ADjkiYbbnbiQsEf98CaSNv6nFGvHgsy6k>, 
Eugene N. Anderson <https://brill.com/search?f_0=author&q_0=Eugene+N.+Anderson&fbclid=IwAR1dVhJmnUzSHFPhOpbHSy1oqSXU9triTZSloQa8MVqs82lF6oNPxL25D2Q>, 
Montserrat de Pablo Moya <https://l.facebook.com/l.php?u=https%3A%2F%2Fbrill.com%2Fsearch%3Ff_0%3Dauthor%26q_0%3DMontserrat%2Bde%2BPablo%2BMoya%26fbclid%3DIwAR1JU-f6PtI7Aji3zu5ZwabFg2li2KHlTzM3CFC3sEx5vVp3pUE63NgWVIY&h=AT0kMHhzjO6pLWfM-xqDdHbswTWMNfKNpbaSVagBAZNSmpUylLbfKnvPp-eIrL2kYVhSpjWTF43XS-S47TJgoEKuuG6FRfU4u3izSvdqFFB5ekOF3VQVjYxdDNQmKUpFneV1RCfxoazS3KAVgvYRN5gMFbM> and Moldir Oskenbay <https://brill.com/search?f_0=author&q_0=Moldir+Oskenbay&fbclid=IwAR3Qvc0vJtlG7VIXAaeZcPKEN3eHpoiViGq4a5GT7M9M2lud8bHA90Q2Rzs>
Crossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.
Forthcoming August 2020
https://brill.com/view/title/57501 <https://brill.com/view/title/57501>

Now in paperback. 

Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook <https://brill.com/view/title/34975?rskey=ZSNvmB&result=2&fbclid=IwAR3BAKLCU2L4pdebtmURzKDf4zm5oCD6Y9DlRxKZTBy0PV3p4IJb9cmmd4E>
English Translation, with an Introduction and Glossary
Series: Islamic History and Civilization, Volume: 148 <https://brill.com/view/serial/IHC?fbclid=IwAR161yesBKW1U6nIIeYLxT1zZw15o6W9f01TIP1uwekrRzzKuilnBdWggEQ>
Editor: Nawal Nasrallah <https://brill.com/search?f_0=author&q_0=Nawal+Nasrallah&fbclid=IwAR09yXaLYDT1qWfjdu7aCR8zMcvzqyqjf00CTl2cydRFkN54ybScynuOQZ8>
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. 
It is the only surviving cookbook from a period when Cairo was a flourishing metropolisAvailability: Published
Publication Date: 13 Feb 2020ISBN: 978-90-04-35623-8
List price
EUR  €49.00USD  $59.00

Johnnae