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Author: Joseph Geha Publisher: University of Georgia Press ISBN: 0820364010 Category : Biography & Autobiography Languages : en Pages : 242
Book Description
Immigrant children first speak the language of their mothers, and in Toledo, Ohio’s Little Syria neighborhood where Joseph Geha grew up, the first place he would go to find his mother would be the kitchen. Many of today’s immigrants use Skype to keep in touch with folks back in the old country but in those “radio days” of old before the luxuries of hot running water or freezers, much less refrigeration, blenders, or microwaves, the kitchen was where an immigrant mother usually had to be, snapping peas or rolling grape leaves while she waited for the dough to rise. There, Geha’s mother took special pride in the traditional Syro-Lebanese food she cooked, such as stuffed eggplant, lentil soup, kibbeh with tahini sauce, shish barak, and fragrant sesame cookies. As much a memoir as a cookbook, Kitchen Arabic illustrates the journey of Geha’s early years in America and his family’s struggle to learn the language and ways of a new world. A compilation of family recipes and of the stories that came with them, it deftly blends culture with cuisine. In her kitchen, Geha’s mother took special pride in the Arabic dishes she cooked, cherishing that aspect of her heritage that, unlike language, has changed very little over time and distance. With this book, Geha shares how the food of his heritage sustained his family throughout that cultural journey, speaking to them—in a language that needs no translation—of joy and comfort and love.
Author: Joseph Geha Publisher: University of Georgia Press ISBN: 0820364010 Category : Biography & Autobiography Languages : en Pages : 242
Book Description
Immigrant children first speak the language of their mothers, and in Toledo, Ohio’s Little Syria neighborhood where Joseph Geha grew up, the first place he would go to find his mother would be the kitchen. Many of today’s immigrants use Skype to keep in touch with folks back in the old country but in those “radio days” of old before the luxuries of hot running water or freezers, much less refrigeration, blenders, or microwaves, the kitchen was where an immigrant mother usually had to be, snapping peas or rolling grape leaves while she waited for the dough to rise. There, Geha’s mother took special pride in the traditional Syro-Lebanese food she cooked, such as stuffed eggplant, lentil soup, kibbeh with tahini sauce, shish barak, and fragrant sesame cookies. As much a memoir as a cookbook, Kitchen Arabic illustrates the journey of Geha’s early years in America and his family’s struggle to learn the language and ways of a new world. A compilation of family recipes and of the stories that came with them, it deftly blends culture with cuisine. In her kitchen, Geha’s mother took special pride in the Arabic dishes she cooked, cherishing that aspect of her heritage that, unlike language, has changed very little over time and distance. With this book, Geha shares how the food of his heritage sustained his family throughout that cultural journey, speaking to them—in a language that needs no translation—of joy and comfort and love.
Author: Joseph Geha Publisher: University of Georgia Press ISBN: 0820364029 Category : Biography & Autobiography Languages : en Pages : 192
Book Description
Immigrant children first speak the language of their mothers, and in Toledo, Ohio's Little Syria neighborhood where Joseph Geha grew up, the first place he would go to find his mother would be the kitchen. Many of today's immigrants use Skype to keep in touch with folks back in the old country but in those "radio days" of old before the luxuries of hot running water or freezers, much less refrigeration, blenders, or microwaves, the kitchen was where an immigrant mother usually had to be, snapping peas or rolling grape leaves while she waited for the dough to rise. There, Geha's mother took special pride in the traditional Syro-Lebanese food she cooked, such as stuffed eggplant, lentil soup, kibbeh with tahini sauce, shish barak, and fragrant sesame cookies. As much a memoir as a cookbook, Kitchen Arabic illustrates the journey of Geha's early years in America and his family's struggle to learn the language and ways of a new world. A compilation of family recipes and of the stories that came with them, it deftly blends culture with cuisine. In her kitchen, Geha's mother took special pride in the Arabic dishes she cooked, cherishing that aspect of her heritage that, unlike language, has changed very little over time and distance. With this book, Geha shares how the food of his heritage sustained his family throughout that cultural journey, speaking to them-in a language that needs no translation-of joy and comfort and love.
Author: Reem Kassis Publisher: Phaidon ISBN: 9781838662516 Category : Cooking Languages : en Pages : 256
Book Description
Much-loved author and James Beard nominee Reem Kassis presents an acclaimed and unique collection of original contemporary recipes tracing the rich history of Arab cuisine.
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq Publisher: BRILL ISBN: 9004158677 Category : History Languages : en Pages : 920
Book Description
This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.
Author: Kassem M. Wahba Publisher: Taylor & Francis ISBN: 1317384202 Category : Education Languages : en Pages : 457
Book Description
Drawing on the collective expertise of language scholars and educators in a variety of subdisciplines, the Handbook for Arabic Language Teaching Professionals in the 21st Century, Volume II, provides a comprehensive treatment of teaching and research in Arabic as a second and foreign language worldwide. Keeping a balance among theory, research and practice, the content is organized around 12 themes: Trends and Recent Issues in Teaching and Learning Arabic Social, Political and Educational Contexts of Arabic Language Teaching and Learning Identifying Core Issues in Practice Language Variation, Communicative Competence and Using Frames in Arabic Language Teaching and Learning Arabic Programs: Goals, Design and Curriculum Teaching and Learning Approaches: Content-Based Instruction and Curriculum Arabic Teaching and Learning: Classroom Language Materials and Language Corpora Assessment, Testing and Evaluation Methodology of Teaching Arabic: Skills and Components Teacher Education and Professional Development Technology-Mediated Teaching and Learning Future Directions The field faces new challenges since the publication of Volume I, including increasing and diverse demands, motives and needs for learning Arabic across various contexts of use; a need for accountability and academic research given the growing recognition of the complexity and diverse contexts of teaching Arabic; and an increasing shortage of and need for quality of instruction. Volume II addresses these challenges. It is designed to generate a dialogue—continued from Volume I—among professionals in the field leading to improved practice, and to facilitate interactions, not only among individuals but also among educational institutions within a single country and across different countries.
Author: Rawia Bishara Publisher: Kyle Books ISBN: 9780857837578 Category : Cooking Languages : en Pages : 0
Book Description
Tangy lemony tabbouleh, smoky, rich baba ghanouj, beautifully spiced lamb shank...the recipes in Olives, Lemons & Za'atar provide something irresistible for every occasion. These dishes represent the flavors of Rawia's Middle Eastern childhood with recipes copied faithfully from family cookbooks (her mother's most treasured harissa), and then developed with a creative flourish of her own. Her food is deeply personal and so she includes the classics but also the Mediterranean influences that come from summer holidays in Spain and living in Bay Ridge, the old Italian neighbourhood in Brooklyn. The result is a sensational cross-cultural mix and provides you with everything you need to enjoy the best home cooking and share the most convivial Middle Eastern hospitality.
Author: Salma Banna Publisher: Riad Haddad ISBN: 1441476822 Category : Cooking, Arab Languages : en Pages : 101
Book Description
Arabic Cuisine is a Middle Eastern recipe book for people looking to cook their own meals at home and with absolute ease. It is suitable for beginners who never tried cooking before and want to start out using simple to follow recipes. It is also great for people who already cook and want to add variety to their tables or simply like to experiment with new styles of cooking.The book contains over 80 recipes in the following categories:Soups, Salads, Snacks & Starters, Main Dishes, Vegetarian Dishes, Sweets and Desserts.
Author: Suzanne Husseini Publisher: Appetite by Random House ISBN: 0449015629 Category : Cooking Languages : en Pages : 316
Book Description
Modern Flavors of Arabia takes you on a culinary journey to the Middle East to explore a food culture that spans centuries. Each of the recipes will surprise and delight you and bring new colors, aromas and flavors to your table. Join Suzanne as she pays tribute to her mother's cooking and enjoy her refreshingly new take on the traditional--pilafs fragrant with herbs and spices, crepes speckled with pistachios and sweetened with rose syrup, scones enhanced with dates, orange and cardamom. Discover the secrets of perfect falafel, shawarma, and homemade labneh, and try other classic dishes such as kibbeh and fattouche. Recipes are arranged by Breakfast, Lunch, Dinner and Dessert and a whole chapter is dedicated to mezze. Suzanne's stories and ideas on how to serve each dish accompany the beautifully illustrated and easy-to-follow recipes. Let Suzanne's refined Arabian cuisine inspire you. Fill your kitchen with the warm, exotic scents of the Middle East, and surprise yourself with how easy it is to create these mouthwatering delicacies at home.
Author: Karen Hess Publisher: Univ of South Carolina Press ISBN: 1643363417 Category : Cooking Languages : en Pages : 330
Book Description
A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.
Author: Anny Gaul Publisher: University of Texas Press ISBN: 1477324593 Category : Social Science Languages : en Pages : 334
Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Author: Joseph Geha
Author: Joseph Geha
Author: Joseph Geha
Author: Reem Kassis
Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Author: Kassem M. Wahba
Author: Rawia Bishara
Author: Salma Banna
Author: Suzanne Husseini
Author: Karen Hess
Author: Anny Gaul