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Field name | Value |
---|---|
Reference | TX725.A7 K5 1965 |
Library/Archive | Michigan State University |
Title | Food from the Arab world |
Author/Creator | Khayat, Marie Karam; Keatinge, Margaret Clark |
Date | 1959 |
Collection | International Middle East |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Beirut, Lebanon |
Publisher | Khayats |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Food Preparation; Global and Ethnic Cuisines; Food, Race and Ethnicity |
Subjects | culture food tradition recipes global cuisine cooking techniques coffee fruit herbs spices |
Cuisine | Western Asian (Middle East) cuisine |
Description | Primarily about the food and hospitality of Lebanon; Lebanese cooks as the masters of Arab cuisine. What makes a good cook, the importance of coffee, fruit, lamb & mutton, oil, herbs and spices. Ingredients are given local names with an English glossary. |
Countries | Lebanon |
Places | Beirut |
Additional Information | Third edition. |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |