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The Pharaoh's Kitchen
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About the Author

MAGDA MEHDAWY holds a degree in archaeology from the University of Alexandria. She is the author of My Egyptian Grandmother's Kitchen (AUC Press, 2006), which received the Al-Ahram Appreciation Prize for the original Arabic edition in 2004. She lives in Alexandria. AMR HUSSEIN, artist and graphic designer, graduated from Cairo University in 1979 with a degree in archaeology.

Reviews

-Food historians as well as adventurous cooks are bound to appreciate this tasty testimony to ancient Egyptian cuisine. As its title suggests, this painstakingly researched volume provides a fascinating glimpse into the kitchens of Pharaonic times. Magda Mehdawy, who holds a degree in archeology from the University of Alexandria, and Amr Hussein, a graduate in archeology from Cairo University, have gone to great lengths to recreate dishes gleaned from hieroglyphs and descriptions in ancient tombs and manuscripts, and adapt them for the contemporary table. Detailed appendices even include sections on -Food and Language- and -Food and Hieroglyphs.- If dishes such as Crocodile Date Loaf or Pickled Palm-Tree Pith fail to entice you into the kitchen, you can still treasure this unusual cookbook as an excellent reference on the gastronomy of ancient Egypt.---Saudi Aramco World -The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions is more than a cookbook - it is a wealth of culinary lore and history. Full-color photography of tomb reliefs and artifacts from museum exhibitions as well as freshly prepared reconstructions of ancient Egyptian dishes, prepared just as they were thousands of years ago, illustrate this exceptional cookbook. The text offers more than thorough, step-by-step instructions for recreating the foodstuffs that archaeology shows ancient Egyptians served at banquets and dinner tables. There is also a wealthy of history, from how ancient peoples used certain ingredients to ward away parasites or spoilage, to etiquette of the era, to notations on how many of these dishes are prepared and served in Nubia today. A truly unique and extraordinarily worthy addition to exotic cookbook shelves.---Midwest Book Review "Food historians as well as adventurous cooks are bound to appreciate this tasty testimony to ancient Egyptian cuisine. As its title suggests, this painstakingly researched volume provides a fascinating glimpse into the kitchens of Pharaonic times. Magda Mehdawy, who holds a degree in archeology from the University of Alexandria, and Amr Hussein, a graduate in archeology from Cairo University, have gone to great lengths to recreate dishes gleaned from hieroglyphs and descriptions in ancient tombs and manuscripts, and adapt them for the contemporary table. Detailed appendices even include sections on "Food and Language" and "Food and Hieroglyphs." If dishes such as Crocodile Date Loaf or Pickled Palm-Tree Pith fail to entice you into the kitchen, you can still treasure this unusual cookbook as an excellent reference on the gastronomy of ancient Egypt."--Saudi Aramco World "The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions is more than a cookbook - it is a wealth of culinary lore and history. Full-color photography of tomb reliefs and artifacts from museum exhibitions as well as freshly prepared reconstructions of ancient Egyptian dishes, prepared just as they were thousands of years ago, illustrate this exceptional cookbook. The text offers more than thorough, step-by-step instructions for recreating the foodstuffs that archaeology shows ancient Egyptians served at banquets and dinner tables. There is also a wealthy of history, from how ancient peoples used certain ingredients to ward away parasites or spoilage, to etiquette of the era, to notations on how many of these dishes are prepared and served in Nubia today. A truly unique and extraordinarily worthy addition to exotic cookbook shelves."--Midwest Book Review "Food historians as well as adventurous cooks are bound to appreciate this tasty testimony to ancient Egyptian cuisine. As its title suggests, this painstakingly researched volume provides a fascinating glimpse into the kitchens of Pharaonic times. Magda Mehdawy, who holds a degree in archeology from the University of Alexandria, and Amr Hussein, a graduate in archeology from Cairo University, have gone to great lengths to recreate dishes gleaned from hieroglyphs and descriptions in ancient tombs and manuscripts, and adapt them for the contemporary table. Detailed appendices even include sections on "Food and Language" and "Food and Hieroglyphs." If dishes such as Crocodile Date Loaf or Pickled Palm-Tree Pith fail to entice you into the kitchen, you can still treasure this unusual cookbook as an excellent reference on the gastronomy of ancient Egypt."--Saudi Aramco World "The Pharaoh's Kitchen: Recipes from Ancient Egypt's Enduring Food Traditions is more than a cookbook - it is a wealth of culinary lore and history. Full-color photography of tomb reliefs and artifacts from museum exhibitions as well as freshly prepared reconstructions of ancient Egyptian dishes, prepared just as they were thousands of years ago, illustrate this exceptional cookbook. The text offers more than thorough, step-by-step instructions for recreating the foodstuffs that archaeology shows ancient Egyptians served at banquets and dinner tables. There is also a wealthy of history, from how ancient peoples used certain ingredients to ward away parasites or spoilage, to etiquette of the era, to notations on how many of these dishes are prepared and served in Nubia today. A truly unique and extraordinarily worthy addition to exotic cookbook shelves."--Midwest Book Review

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