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 |
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Format: | Article in Journal/Newspaper |
Language: | English |
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Cambridge University Press (CUP)
2003
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Online Access: | http://dx.doi.org/10.1017/s0026318400044874 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0026318400044874 |
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