Hostname: page-component-78c5997874-v9fdk Total loading time: 0 Render date: 2024-11-09T22:23:01.340Z Has data issue: false hasContentIssue false

Sami Zubaida and Richard Tapper (eds), Culinary Cultures of the Middle East. London and New York: I.B. Tauris, 1994, xii+302 pp.

Published online by Cambridge University Press:  21 July 2015

N. Zafer Yenal*
Affiliation:
Binghamton University, Department of Sociology

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Book Review
Copyright
Copyright © New Perspectives on Turkey 1995

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Goody, Jack. 1982. Cooking, Cuisine and Class. Cambridge: Cambridge University Press.CrossRefGoogle Scholar
Hattox, Ralph. 1985. Coffee and Coffeehouses. Seattle: University of Washington Press.Google Scholar
Heine, Peter. 1982. Weinstudien: Untersuchungen zu Anbau, Produktion und Konsum des Weins im arabisch-islamischen Mittelalter. Wiesbaden: Harrassowitz.Google Scholar
Heine, Peter. 1988. Kulinarische Studien. Untersuchungen zur Kochkunst im arabisch-islamischen Mittelalter. Wiesbaden: Harrassowitz.Google Scholar
Mennell, Stephen. 1985. All Manners of Food. Oxford and New York: Basil.Google Scholar
Montenari, Massimo. 1994. The Culture of Food. Oxford and Cambridge: Blackwell.Google Scholar
Peterson, Sara. 1994. Acquired Taste. The French Origins of Modem Cooking. Ithaca: Cornell University Press.Google Scholar
Rodinson, Maxime. 1949. “Recherches sur les documents arabes relatifs a la cuisine,Revue des Etudes Islamiques, 17, pp. 95-165.Google Scholar
Schivelbusch, Wolfgang. 1992. Tastes of Paradise, A Social History of Spices, Stimulants and Intoxicants. New York: Pantheon.Google Scholar
Waines, David. 1989. In a Caliph's Kitchen. London: Riad El-Rayyes.Google Scholar