Scents and Flavors: A Syrian Cookbook


Product Details

New York University Press
Publish Date
6.0 X 9.1 X 1.4 inches | 1.5 pounds

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About the Author

Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East.He has published and consulted widely on Middle Eastern food history, and has translated a number of 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."-- ""
"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."-- ""
"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"