Foodways in Southern Oman examines the objects, practices and beliefs relating to producing, obtaining, cooking, eating and disposing of food in the Dhofar region of southern Oman. The chapters consider food preparation, who makes what kind of food, and how and when meals are eaten. Marielle Risse connects what is consumed to themes such as land usage, gender, age, purity, privacy and generosity. She also discusses how foodways are related to issues of morality, safety, religion, and tourism. The volume is a result of fourteen years of collecting data and insights in Dhofar, covering topics such as catching fish, herding camels, growing fruits, designing kitchens, cooking meals and setting leftovers out for animals. It will be of interest to scholars from a range of disciplines, including anthropology, sociology, food studies, Middle Eastern studies and Islamic studies.
Invented in a London tavern in 1736 , sanger — a mixture of red wine and lemon water — appeared on a menu in a Salisbury , North Carolina , tavern only thirty years later . It seems safe to assume that it wasn't the only metropolitan ...
Shawna Brynildssen, “Nathan's Famous, Inc.,” in International Directory of Company Histories, ed. Tina Grant (Detroit: St. James Press, 1988), 29:342–44; James Trager, The Food Chronology: A Food Lover's Compendium ofEvents and ...
Chop Suey, USA offers the first comprehensive interpretation of the rise of Chinese food, revealing the forces that made it ubiquitous in the American gastronomic landscape and turned the country into an empire of consumption.
Ancestral Appetites: Food in Prehistory. Cambridge University Press, Cambridge Gremillion, K. J., 2015. Human behavioral ecology and paleoethnobotany. In Marston, J. M., and D'Alpoim Guedes, J., (eds.) ...
Parker Pearson, Mike, 1999, The archaeology of death and burial, Texas A & M University anthropology series, no. 3. 2003, Food, identity and culture: An introduction and overview. In Food culture and identity in the Neolithic and Early ...
100. ibid. p. 120. Manu III, 118. Pakka food is defined by Pocock as made from sugar and milk and cooked in ghi as opposed ... not green leaves, but dried ones; for they say that the green leaves have souls, so that this would be a sin' ...
... Morgon Mae Schultz, and Patrick Schilling Allison Schwarz Claudia Serrato Jason and Stevie Shea Ben Sherman Gerald Sherman Jonathan Kyle Slater Ted and Kim Smith David Souther and Annie Levine Stuart Stanley Heidi and Judy Steltzner ...
This book explores how houses are created, maintained and conceptualized in southern Oman.
The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more.
Waley, Arthur, the Travels of an Alchemist: The Journey of the Taoist Ch'ang-Ch'un from China to the Hindukush at the ... Weng Tu-chien, “Ai-hsieh: A Study of his life,” unpublished doctoral dissertation, Harvard University, 1938.