Evolving Cuisine and Culture in Middle Eastern Cooking - Medieval Arab Cookery, translated, with essays, by Maxime Rodinson, A.J. Arberry, and Charles Perry. 515 pages, index. Devon: Prospect Books, 2001 £35 (Cloth) ISBN 0-907325-91-2 - A Taste of Thyme: Culinary Cultures of the Middle East, edited by Sami Zubaida and Richard Tapper. 280 pages, bibliography, index. London: Tauris Parke Paperbacks, 2000. $17.95 (Paper) ISBN 1-86064-603-4
| Published in: | Middle East Studies Association Bulletin |
|---|---|
| Main Author: | |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Cambridge University Press (CUP)
2003
|
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1017/s0026318400044874 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0026318400044874 |
| Description not available. |