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Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category : Cooking
Languages : en
Pages : 291
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Book Description
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category : Cooking
Languages : en
Pages : 291
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Book Description
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
Author: Marielle Risse
Publisher: Routledge
ISBN: 1000326535
Category : Social Science
Languages : en
Pages : 202
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Book Description
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.
Author: Heidi Swanson
Publisher: Ten Speed Press
ISBN: 1607745496
Category : Cooking
Languages : en
Pages : 338
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Book Description
Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.
Author: May Bsisu
Publisher: Harper Collins
ISBN: 0060586141
Category : Cooking
Languages : en
Pages : 384
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Book Description
It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table. May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria. The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here. Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions. Now you can bring the abundance and flavors of The Arab Table to your table.
Author: Jeremy Jones
Publisher: Edinburgh University Press
ISBN: 0748674632
Category : Political Science
Languages : en
Pages : 304
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Book Description
This book is a cultural history, offering an historical account of the formation of a distinctive Omani culture; arguing that it is in this unique culture that a specific conception and practice of diplomacy has been developed.
Author: Gavin Thomas
Publisher: Penguin
ISBN: 1409350673
Category : Travel
Languages : en
Pages : 281
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Book Description
Oman is one of the world's most exciting emerging tourist destinations-offering a genuine taste of old Arabia and an oasis of traditional culture amidst the frantically modernizing Gulf states. The country boasts a string of captivating attractions. Scenically, it's one of the region's most memorable destinations, from the craggy uplands of the Hajar mountains to the spectacular fjords of the Musandam peninsula and the dramatic dunes of the Wahiba Sands. Culturally, the country boasts a variety of absorbing sights, ranging from the traditional souks of Muscat, Nizwa, and Salalah to the atmospheric mudbrick towns and towering forts of the interior. The new Rough Guide to Oman is the first in-depth guide to this fascinating country, complete with detailed coverage of all sights, new state-of-the-art maps, and practical information including comprehensively road-tested information about driving and walking routes both on and off the beaten track. Originally published in print in 2011. Now available in ePub format.
Author: Andreas Viestad
Publisher: Chronicle Books
ISBN: 9780811849654
Category : Business & Economics
Languages : en
Pages : 296
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Book Description
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
Author: Joseph A. Kechichian
Publisher: Rand Corporation
ISBN: 0833023349
Category : Oman
Languages : en
Pages : 444
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Book Description
The first book to systematically analyze the foreign policy of the Sultanate in any lanuage.
Author: Calvin H. Allen
Publisher: Routledge
ISBN: 1135314373
Category : Political Science
Languages : en
Pages : 276
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Book Description
This is an examination of the political, economic and social development of Oman from the accession Sultan Qaboos in a palace coup in 1970 to the promulation of the basic law of 1996. The book argues that the sultanate does not follow the "rentier" model but the patriarchal tradition.
Author: John Townsend
Publisher: Taylor & Francis
ISBN: 9780856644467
Category : Oman
Languages : en
Pages : 212
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Book Description
