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Author: Daniel Varisco
Varisco’s Culture Still Matters: Notes from the Field is on the relationship between ethnographic fieldwork and the culture concept in the ongoing debate over the future of anthropology, drawing on the history of both concepts. Despite being the major social science that offers a methodology and tools to understand diverse cultures worldwide, scholars within and outside anthropology have attacked this field for all manner of sins, including fostering colonialism and essentializing others. This book revitalizes constructive debate of this vibrant field’s history, methods and contributions, drawing on the author’s ethnographic experience in Yemen. It covers complicated theoretical concepts about culture and their critiques in readable prose, accessible to students and interested social scientists in other fields.

With forewords from Bryan S. Turner and Anouar Majid.
Editor: Nawal Nasrallah
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 metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook