Scents and flavors :: a Syrian cookbook /
"This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a mea...
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English Arabic |
| Veröffentlicht: |
New York :
New York University Press,
[2020]
|
| Schriftenreihe: | Library of Arabic literature
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | "This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike"-- |
| Beschreibung: | Previously published: 2017. |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 147980083X 9781479800827 1479800821 9781479800834 |
Internformat
MARC
| LEADER | 00000cam a22000008i 4500 | ||
|---|---|---|---|
| 001 | ZDB-4-EBA-on1133665040 | ||
| 003 | OCoLC | ||
| 005 | 20241004212047.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 191210r20202017nyu ob 001 0 eng | ||
| 010 | |a 2019049984 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d N$T |d OCLCQ |d JSTOR |d OCLCO |d UKAHL |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 147980083X |q (electronic bk.) | ||
| 020 | |a 9781479800827 |q (electronic bk.) | ||
| 020 | |a 1479800821 |q (electronic bk.) | ||
| 020 | |a 9781479800834 |q (electronic bk.) | ||
| 020 | |z 9781479800810 |q (paperback) | ||
| 035 | |a (OCoLC)1133665040 | ||
| 037 | |a 22573/ctv1jj924b |b JSTOR | ||
| 041 | 1 | |a eng |a ara |h ara | |
| 042 | |a pcc | ||
| 043 | |a a-sy--- | ||
| 050 | 0 | 0 | |a TX725.S9 |
| 082 | 7 | |a 641.595691 |2 23 | |
| 049 | |a MAIN | ||
| 245 | 0 | 0 | |a Scents and flavors : |b a Syrian cookbook / |c translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa. |
| 263 | |a 2003 | ||
| 264 | 1 | |a New York : |b New York University Press, |c [2020] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b n |2 rdamedia | ||
| 338 | |a online resource |b nc |2 rdacarrier | ||
| 490 | 0 | |a Library of Arabic literature | |
| 500 | |a Previously published: 2017. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike"-- |c Provided by publisher. | ||
| 546 | |a Arabic and English. | ||
| 588 | |a Description based on print version record and CIP data provided by publisher; resource not viewed. | ||
| 650 | 0 | |a Cooking, Syrian. |0 http://id.loc.gov/authorities/subjects/sh85031913 | |
| 650 | 6 | |a Cuisine syrienne. | |
| 650 | 7 | |a Cooking, Syrian |2 fast | |
| 655 | 7 | |a cookbooks. |2 aat | |
| 655 | 7 | |a Cookbooks |2 fast | |
| 655 | 7 | |a Cookbooks. |2 lcgft |0 http://id.loc.gov/authorities/genreForms/gf2011026169 | |
| 655 | 7 | |a Livres de cuisine. |2 rvmgf | |
| 700 | 1 | |a Perry, Charles, |d 1941- |e translator. |0 http://id.loc.gov/authorities/names/n83163864 | |
| 700 | 1 | |a Roden, Claudia, |e other. | |
| 730 | 0 | 2 | |a Kitab al-wusla ila al-habib. |l English. |
| 730 | 0 | 2 | |a Kitab al-wusla ila al-habib. |
| 758 | |i has work: |a Scents and flavors (Text) |1 https://id.oclc.org/worldcat/entity/E39PCYhkftq34B3XQ4WWmcXXBd |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |t Scents and flavors |d New York : New York University Press, [2020] |z 9781479800810 |w (DLC) 2019049983 |
| 856 | 4 | 0 | |l FWS01 |p ZDB-4-EBA |q FWS_PDA_EBA |u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2398591 |3 Volltext |
| 938 | |a Askews and Holts Library Services |b ASKH |n AH37091955 | ||
| 938 | |a EBSCOhost |b EBSC |n 2398591 | ||
| 994 | |a 92 |b GEBAY | ||
| 912 | |a ZDB-4-EBA | ||
| 049 | |a DE-863 | ||
Datensatz im Suchindex
| DE-BY-FWS_katkey | ZDB-4-EBA-on1133665040 |
|---|---|
| _version_ | 1816882508360318976 |
| adam_text | |
| any_adam_object | |
| author2 | Perry, Charles, 1941- |
| author2_role | trl |
| author2_variant | c p cp |
| author_GND | http://id.loc.gov/authorities/names/n83163864 |
| author_facet | Perry, Charles, 1941- |
| building | Verbundindex |
| bvnumber | localFWS |
| callnumber-first | T - Technology |
| callnumber-label | TX725 |
| callnumber-raw | TX725.S9 |
| callnumber-search | TX725.S9 |
| callnumber-sort | TX 3725 S9 |
| callnumber-subject | TX - Home Economics |
| collection | ZDB-4-EBA |
| ctrlnum | (OCoLC)1133665040 |
| dewey-full | 641.595691 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.595691 |
| dewey-search | 641.595691 |
| dewey-sort | 3641.595691 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03926cam a22006378i 4500</leader><controlfield tag="001">ZDB-4-EBA-on1133665040</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr |||||||||||</controlfield><controlfield tag="008">191210r20202017nyu ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2019049984</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="c">DLC</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCF</subfield><subfield code="d">N$T</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">JSTOR</subfield><subfield code="d">OCLCO</subfield><subfield code="d">UKAHL</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">147980083X</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781479800827</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1479800821</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781479800834</subfield><subfield code="q">(electronic bk.)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781479800810</subfield><subfield code="q">(paperback)</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1133665040</subfield></datafield><datafield tag="037" ind1=" " ind2=" "><subfield code="a">22573/ctv1jj924b</subfield><subfield code="b">JSTOR</subfield></datafield><datafield tag="041" ind1="1" ind2=" "><subfield code="a">eng</subfield><subfield code="a">ara</subfield><subfield code="h">ara</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="043" ind1=" " ind2=" "><subfield code="a">a-sy---</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">TX725.S9</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">641.595691</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Scents and flavors :</subfield><subfield code="b">a Syrian cookbook /</subfield><subfield code="c">translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa.</subfield></datafield><datafield tag="263" ind1=" " ind2=" "><subfield code="a">2003</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York :</subfield><subfield code="b">New York University Press,</subfield><subfield code="c">[2020]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Library of Arabic literature</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Previously published: 2017.</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike"--</subfield><subfield code="c">Provided by publisher.</subfield></datafield><datafield tag="546" ind1=" " ind2=" "><subfield code="a">Arabic and English.</subfield></datafield><datafield tag="588" ind1=" " ind2=" "><subfield code="a">Description based on print version record and CIP data provided by publisher; resource not viewed.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Cooking, Syrian.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85031913</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Cuisine syrienne.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking, Syrian</subfield><subfield code="2">fast</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="a">cookbooks.</subfield><subfield code="2">aat</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="a">Cookbooks</subfield><subfield code="2">fast</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="a">Cookbooks.</subfield><subfield code="2">lcgft</subfield><subfield code="0">http://id.loc.gov/authorities/genreForms/gf2011026169</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="a">Livres de cuisine.</subfield><subfield code="2">rvmgf</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Perry, Charles,</subfield><subfield code="d">1941-</subfield><subfield code="e">translator.</subfield><subfield code="0">http://id.loc.gov/authorities/names/n83163864</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Roden, Claudia,</subfield><subfield code="e">other.</subfield></datafield><datafield tag="730" ind1="0" ind2="2"><subfield code="a">Kitab al-wusla ila al-habib.</subfield><subfield code="l">English.</subfield></datafield><datafield tag="730" ind1="0" ind2="2"><subfield code="a">Kitab al-wusla ila al-habib.</subfield></datafield><datafield tag="758" ind1=" " ind2=" "><subfield code="i">has work:</subfield><subfield code="a">Scents and flavors (Text)</subfield><subfield code="1">https://id.oclc.org/worldcat/entity/E39PCYhkftq34B3XQ4WWmcXXBd</subfield><subfield code="4">https://id.oclc.org/worldcat/ontology/hasWork</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Scents and flavors</subfield><subfield code="d">New York : New York University Press, [2020]</subfield><subfield code="z">9781479800810</subfield><subfield code="w">(DLC) 2019049983</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2398591</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH37091955</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">2398591</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection> |
| genre | cookbooks. aat Cookbooks fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf |
| genre_facet | cookbooks. Cookbooks Cookbooks. Livres de cuisine. |
| id | ZDB-4-EBA-on1133665040 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:29:44Z |
| institution | BVB |
| isbn | 147980083X 9781479800827 1479800821 9781479800834 |
| language | English Arabic |
| lccn | 2019049984 |
| oclc_num | 1133665040 |
| open_access_boolean | |
| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource. |
| psigel | ZDB-4-EBA |
| publishDate | 2020 |
| publishDateSearch | 2017 2020 |
| publishDateSort | 2020 |
| publisher | New York University Press, |
| record_format | marc |
| series2 | Library of Arabic literature |
| spelling | Scents and flavors : a Syrian cookbook / translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa. 2003 New York : New York University Press, [2020] 1 online resource. text txt rdacontent computer n rdamedia online resource nc rdacarrier Library of Arabic literature Previously published: 2017. Includes bibliographical references and index. "This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike"-- Provided by publisher. Arabic and English. Description based on print version record and CIP data provided by publisher; resource not viewed. Cooking, Syrian. http://id.loc.gov/authorities/subjects/sh85031913 Cuisine syrienne. Cooking, Syrian fast cookbooks. aat Cookbooks fast Cookbooks. lcgft http://id.loc.gov/authorities/genreForms/gf2011026169 Livres de cuisine. rvmgf Perry, Charles, 1941- translator. http://id.loc.gov/authorities/names/n83163864 Roden, Claudia, other. Kitab al-wusla ila al-habib. English. Kitab al-wusla ila al-habib. has work: Scents and flavors (Text) https://id.oclc.org/worldcat/entity/E39PCYhkftq34B3XQ4WWmcXXBd https://id.oclc.org/worldcat/ontology/hasWork Print version: Scents and flavors New York : New York University Press, [2020] 9781479800810 (DLC) 2019049983 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2398591 Volltext |
| spellingShingle | Scents and flavors : a Syrian cookbook / Cooking, Syrian. http://id.loc.gov/authorities/subjects/sh85031913 Cuisine syrienne. Cooking, Syrian fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85031913 http://id.loc.gov/authorities/genreForms/gf2011026169 |
| title | Scents and flavors : a Syrian cookbook / |
| title_alt | Kitab al-wusla ila al-habib. English. Kitab al-wusla ila al-habib. |
| title_auth | Scents and flavors : a Syrian cookbook / |
| title_exact_search | Scents and flavors : a Syrian cookbook / |
| title_full | Scents and flavors : a Syrian cookbook / translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa. |
| title_fullStr | Scents and flavors : a Syrian cookbook / translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa. |
| title_full_unstemmed | Scents and flavors : a Syrian cookbook / translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa. |
| title_short | Scents and flavors : |
| title_sort | scents and flavors a syrian cookbook |
| title_sub | a Syrian cookbook / |
| topic | Cooking, Syrian. http://id.loc.gov/authorities/subjects/sh85031913 Cuisine syrienne. Cooking, Syrian fast |
| topic_facet | Cooking, Syrian. Cuisine syrienne. Cooking, Syrian cookbooks. Cookbooks Cookbooks. Livres de cuisine. |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2398591 |
| work_keys_str_mv | UT kitabalwuslailaalhabib AT perrycharles scentsandflavorsasyriancookbook AT rodenclaudia scentsandflavorsasyriancookbook |