Charles Perry is a culinary historian who has written widely on cooking in the medieval Middle East. He has published and consulted on Middle Eastern food history and has translated several pre-modern texts, including A Baghdad Cookery Book: The Book of Dishes.
An extensive glossary, plus facing pages of the original Arabic
text, make this a desirable reference work for scholars. *
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 *
The book will interest epicures and cultural historians alike. * Islamic Horizons *
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
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. * Qantara.de *
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. * FoodandWine.com *