A fully illustrated compendium of traditional Egyptian recipes
A fully illustrated compendium of traditional Egyptian recipes
Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on thecultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food. Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museumexhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinarytraditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms.
The guide described by The New York Times as â€œindispensable,â€ revised and updated for 2008, fills a vital niche for expatriates and Cairenes alike who need a helping hand to organize-and enjoyâ€”the challenges of a sojourn in Cairo. The basics of daily lifeâ€”finding a flat, transporting personal goods, investigating school options for children, navigating Egyptâ€™s famous bureaucracy, and the intricacies of feeding and clothing oneself and oneâ€™s family from the local marketâ€”are all detailed here. Advice gathered from a wide range of Cairo insiders, both native and foreign, gives the reader a cornucopia of current facts on prices, neighborhoods, product availability, work and business opportunities, and the dizzying range of cultural and leisure pursuits that Cairo is famous for. The format of this edition addresses the needs of independently minded tourists, as well as residents, by the inclusion of: an A-to-Z directory of goods, services, and interests subdivided by neighborhood; a language section on the basics of Cairene Arabic; and details on shopping and sightseeing from a residentâ€™s perspective. Cairo: The Practical Guide, now in its sixteenth edition, is the key to deciphering the complexities of living, working, and enjoying life in one of the worldâ€™s most exciting and dauntingly complex mega-cities.
Ethnic American Food Today introduces readers to the myriad ethnic food cultures in the U.S. today. Entries are organized alphabetically by nation and present the background and history of each food culture along with explorations of the place of that food in mainstream American society today. Many of the entries draw upon ethnographic research and personal experience, giving insights into the meanings of various ethnic food traditions as well as into what, how, and why people of different ethnicities are actually eating today. The entries look at foodways—the network of activities surrounding food itself—as well as the beliefs and aesthetics surrounding that food, and the changes that have occurred over time and place. They also address stereotypes of that food culture and the culture’s influence on American eating habits and menus, describing foodways practices in both private and public contexts, such as restaurants, groceries, social organizations, and the contemporary world of culinary arts. Recipes of representative or iconic dishes are included. This timely two-volume encyclopedia addresses the complexity—and richness—of both ethnicity and food in America today.
The award-winning author of Ancient Grains for Modern Meals, Maria Speck makes cooking with ancient grains faster, more intuitive, and easier than ever before in this collection of recipes, most of which are gluten-free. From black rice to red quinoa to golden Kamut berries, ancient grains are showing up on restaurant menus and store shelves in abundance. Yet in home kitchens, many fear that whole grains are too difficult and time-consuming to prepare. In Simply Ancient Grains, Maria makes cooking with these fascinating and nourishing staples easy and accessible with sumptuous recipes for breakfast, lunch, dinner, and dessert. Her family-friendly dishes are Mediterranean-inspired and delicious, such as Spicy Honey and Habanero Shrimp with Cherry Couscous; Farro Salad with Roasted Eggplant, Caramelized Onion, and Pine Nuts; and Red Rice Shakshuka with Feta Cheese. Maria’s tips and simplified approach take whole grain cooking to the next level by amplifying the flavor and enduring beauty of these nutritious grains. From the Hardcover edition.
This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.
Traditionally, Egyptian cooking has been best practiced and enjoyed at home, where generations of unrecorded family recipes have been the sustaining repertoire for daily meals as well as sumptuous holiday feasts. Abou El Sid, one of Cairo’s most famous restaurants, has become well known for its authentic Egyptian dishes, and now presents more than fifty of its most classic recipes in a cookbook for the enjoyment of home cooks all over the world. Egyptians will recognize their favorites, from holiday dishes such as Fettah to the arrays of appetizers like aubergine with garlic, special lentils, and tahina; those new to Middle Eastern food will find the recipes simple and simply delicious, and enjoy the Egyptian table even if they don’t have the heritage of the pharaohs in their family backgrounds.
This insightful novel shows what happens when a modern Egyptian girl objects to her old-fashioned family's interference, when it comes to arranging An Egyptian Marriage. Nada refuses her first suitor because he is extremely ugly. When she faces pressure from her mother and aunt to give him another chance, she is surprised that he is now refusing her, because someone told him that Nada is too liberated. The second suitor is a handsome but poor doctor who likes Nada, and she likes him, but he's not ready for marriage and cannot afford it financially. Bachelor number three comes from an extremely conservative family. His father objects to the match because Nada's father used to occasionally drink alcohol and he doesn't feel mother and daughter are conservative enough. Nada's fourth suitor is half French and the two take quite a liking to one another, but this time, the suitor's mother rejects Nadia without giving any reasons. Meanwhile, Nada's mother keep telling her that she will end up an old maid! Nada finds consolation in ballet and with her girlfriend. She reads verses in the Koran and prays for a good husband. Just when Nada least expects it, she meets her Prince Charming. But will Nada's controlling mother mess the whole thing up?
Pesach (Passover) is the sacred holiday where the Jewish people retell the story of their ancestral flight out of Egypt. Each year they celebrate their journey from bondage to freedom. Each person identifies with the story as though they, themselves were oppressed slaves under the wrath of Pharaoh. One of the most fundamental truths about life is that everyone experiences their own Egypt. People have a choice to live under the tyranny of Pharaoh or experience an exodus and travel to a land flowing with milk and honey. Based on a true story, this is the retelling of one woman's escape from Egypt. Adira Bat Avraham shares her incredible journey that led her to a place of personal and spiritual freedom. Adira is an exceptionally strong woman who struggled through unbelievable circumstances. She overcame incredible odds to achieve freedom for herself and her for her family. Along the way, she learns to validate her own voice and cries for justice. Adira's inspirational story is about healing, deliverance, redemption, and finding hope.
Suzanne Zeidy grew up in a household that loved to cook. Every Friday her Aunt Alba would round up the extended family for a huge Egyptian style supper, where they would gossip, laugh and feast on traditional home-style cooking. In Cairo Kitchen, Suzanne shares the classics that ignited her love of food, as well as her more modern recipes, which are inspired by Middle Eastern flavours. A combination of authentic street food and delicious home-style cooking, this is modern Middle Eastern food, all set against the exotic, vibrant backdrop of Cairo. Try her stuffed vine leaves, home-style beef kofta stew and age-old recipes for breads. Her modern dishes are classics reinterpreted in a fresh and original way. Try quail on quinoa tabboula or seared sea bass on baba ghanoush and a rice kofta served on vermicelli noodles. The chapter on pickles and preserves will transform any dish into a mouthwatering Middle Easternstyle delicacy, and the sweets, such as Halawa truffles and date and walnut cake, are irresistible. Middle Eastern food is made for sharing, and Cairo Kitchen is filled with standout recipes, perfect for any gathering. Illustrated throughout with stunning pictures by award-winning photographer Jonathan Gregson, this stylish cookbook is a celebration of Cairo and its wonderful food.
No one can write about storytelling like Father Bill Bausch. Both his words and his stories are compelling, convincing, and completely absorbing. Here in this landmark work, which he insists is his last, his goal is to help readers see the centrality of stories, to read and hear Scripture as story and not as history, and to learn to enrich and expand their lives by looking at the ?story behind the story.? He wants to break readers out of the literalism that constricts their spiritual and social lives, so they might gain an appreciation of metaphor and symbol and the ?sacramentality? of the world.
"Come, sit by me," says Grandmother. "Take this chalk in your hand. Now draw a dot and concentrate all your energy into this one dot. It is the beginning and the end, the navel of the world." So Fawzia Al-Rawi describes her grandmother's first lesson about the ancient craft of Oriental dance. Grandmother's Secrets always circles back to this grandmother and this young girl, echoing the circular movements of the dance itself. Al-Rawi has written a strikingly graceful and original book that blends personal memoir with the history and theory of the dance known in the West as "belly dancing." It is the story of a young Arab girl as she is initiated into womanhood. It is a history of the dance from the earliest times through the days of the Pharaohs, the Roman Empire, to the Arab world of the last three centuries. It is a personal investigation into the effects of the dance's movements on individual parts of the body and the whole psyche. It is a guide to the actual techniques of the dance for those who are inspired to put down the book and move. Al-Rawi conveys in this book not only the history and technique of grieving and mourning dances, pregnancy and birth dances, but the spirit of these age-old rituals, and their possibilities for healing and empowering women today.
An attempt to disrupt, critique and question the practices and assumptions of medieval studies in light of recent theoretical debates in postmodern, queer, feminist, and post-colonial theory.
Classic Turkish cooking ranks among the greatest cuisines of the world. It has a long and colourful history from its nomadic Central Asian roots to the refined recipes of the Ottoman empire which influenced culinary traditions throughout the Middle East and Mediterranean.
In her dedication Safia Elhillo writes, “The January Children are the generation born in Sudan under British occupation, where children were assigned birth years by height, all given the birth date January 1.” What follows is a deeply personal collection of poems that describe the experience of navigating the postcolonial world as a stranger in one’s own land. The January Children depicts displacement and longing while also questioning accepted truths about geography, history, nationhood, and home. The poems mythologize family histories until they break open, using them to explore aspects of Sudan’s history of colonial occupation, dictatorship, and diaspora. Several of the poems speak to the late Egyptian singer Abdelhalim Hafez, who addressed many of his songs to the asmarani—an Arabic term of endearment for a brown-skinned or dark-skinned person. Elhillo explores Arabness and Africanness and the tensions generated by a hyphenated identity in those two worlds. No longer content to accept manmade borders, Elhillo navigates a new and reimagined world. Maintaining a sense of wonder in multiple landscapes and mindscapes of perpetually shifting values, she leads the reader through a postcolonial narrative that is equally terrifying and tender, melancholy and defiant.