Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East. He has published and consulted on Middle Eastern food history and has translated several pre-modern texts, including A Baghdad Cookery Book: The Book of Dishes.
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Description
"An extraordinary achievement, a brilliant translation of a very important work by an author who really understands cooking, and a valuable addition to our understanding of Middle Eastern culture and gastronomy." ~Claudia Roden, author of The New Book of Middle Eastern Food
"An extensive glossary, plus facing pages of the original Arabic text, make this a desirable reference work for scholars." ~AramcoWorld
"Hopefully, this cookbook can be made part of many library collections around the world, accessible to many Syrian chefs and food-lovers, wherever they may be." ~Qantara.de
"The book will interest epicures and cultural historians alike." ~Islamic Horizons
"We can learn a lot from an old cookbook. And the recent release of Scents and Flavors, a new translation from NYU Presss Library of Arabic Literature, provides a glimpse of social history that feels particularly timely." ~FoodandWine.com
"A significant scholarly contribution . . . Presented and framed in a way that renders it accessible to food scholars who work on other regions and cuisines . . . Provides a useful framing of the cookbook in the broader context of Middle Eastern culinary history, medieval Islamic medicine, and the specific sequencing and practices of feasting in thirteenth-century Syria." ~Gastronomica
"A good example of the best that can come out of a combination of quality scholarship and practical experience." ~Journal of the American Oriental Society
"Fun for history buffs and amateur chefs, the recipes making for a fantastic dinner party." ~AlJazeera