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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