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Displaying 1 to 10 of 13

Beyond hummus and falafel : social and political aspects of Palestinian food in Israel

by:Gvion, Liora

This is the story of how food has come to play a central role in how Palestinian citizens of Israel negotiate life and a shared cultural identity within a tense political context. At the household level, Palestinian women govern food culture in the home, replicating tradition and acting as agents of change and modernization, carefully adopting and adapting mainstream Jewish culinary practices and technologies in the kitchen. Food is at the center of how Arab culture minorities define and shape the boundaries and substance of their identity within Israel.

Editions:9  Date:2012


Medieval cuisine of the Islamic world : a concise history with 174 recipes

by:Zaouali, Lilia

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates - these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Puree with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

Editions:28  Date:2004 - 2018  Genre(s):History


Medieval Arab cookery

by:Rodinson, Maxime, 1915-2004

"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."‡u

Editions:13  Date:2001 - 2006  Genre(s):History, Cookbooks, Cookbooks


Be-govah ha-beṭen : ha-hebeṭim ha-ḥevratiyim ṿeha-poliṭiyim shel ha-miṭbaḥ ha-ʻArvi be-Yiśraʼel

by:Gvion, Liora

Editions:5  Date:2006


Chroniques culinaires de Jérusalem : la table, miroir des relations entre israéliens et palestiniens

by:Bastier, Claire

Editions:4  Date:2016  Genre(s):History


Un tratado nazarí sobre alimentos : Al-kalam 'alà l-agdiya de Al-Arbuli

by:Arbūlī, ʻAbd al-ʻAzīz ibn Muḥammad al-

Editions:5  Date:2000


Breaking bread in Galilee : a culinary journey into the Promised Land

by:Rosner, Abbie

Editions:2  Date:2012  Genre(s):History


al-Wuṣlah ilá al-ḥabīb fī waṣf al-ṭayyibāt wa-al-ṭayyīb

by:Ibn al-ʻAdīm, ʻUmar b. Aḥmad (Kamāl al-Dīn ʻUmar b. Aḥmad), 1192-1262

Editions:4  Date:1986  Genre(s):History


Beyond Hummus and Falafel

Editions:1  Date:2012


Food and nutrition in the Arabian Gulf countries : an annotated bibliography

Editions:1  Date:1990  Genre(s):Bibliography


Displaying 1 to 10 of 13