Scents and Flavors : : A Syrian Cookbook / / ed. by Charles Perry.

• Superior document: Title is part of eBook package: De Gruyter New York University Press Complete eBook-Package 2017
• HerausgeberIn: Perry, Charles,
• Place / Publishing House: New York, NY : : New York University Press, , [2017]; ©2017
• Year of Publication: 2017
• Language: English
• Series: Library of Arabic Literature ; 47
• Physical Description: 1 online resource
• Other title: Frontmatter --; Letter from the General Editor --; Table of Contents --; Acknowledgments --; Introduction --; Note on the Text --; Notes to the Introduction --; Scents and Flavors --; Chapter 1: Perfume --; Chapter 2: Beverages --; Chapter 3: How to Make Various Kinds of Fruit Juices and Treat Them, How to Distill Vinegar --; Chapter 4: How to Melt the Several Varieties of Tail Fat --; Chapter 5: Chicken Dishes—Sweet, Sour, and Other Varieties --; Chapter 6: Sautés and Related Dishes --; Chapter 7: The Many Kinds of Sweets, Baked Goods, and the Like --; Chapter 8: How to Make the Various Types of Sour and Salty Pickles --; Chapter 9: On Hand-washing Powders and Perfumed Soaps --; Chapter 10: On Distilling Waters and Perfuming the Breath --; Notes --; Glossary --; Weights and Measures --; Bibliography --; Index --; About the NYU Abu Dhabi Institute --; About the Typefaces --; Titles Published by the Library of Arabic Literature --; About the Editor–Translator
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781479817726; 9783110728972
• DOI: 10.18574/nyu/9781479817726.001.0001
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Charles Perry.

Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. 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, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup—an innovation unique to the medieval Arab world. 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 like 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 four extant Babylonian and Roman specimens, 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 epicures and cultural historians alike.A bilingual Arabic-English edition.