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.
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 Press's 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*
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