Author: Helen Saberi
Publisher: Prospect Books (UK)
ISBN: 0907325947
Category: Cookery, Afghan
Page: 272
View: 910
Afghan Food and Cookery
"The first edition of this book was published in the U.K. under the title Noshe Djan: Afghan food and cookery by Prospect books in 1986"-- t.p. verso.
Author: Helen Saberi
Publisher:
ISBN: 0781808073
Category: Cooking
Page: 291
View: 802
"The first edition of this book was published in the U.K. under the title Noshe Djan: Afghan food and cookery by Prospect books in 1986"-- t.p. verso.Afghanistan
Frankfurt a.M.: IKO-Verlag fur Interkulturelle Kommunikation, 2002, (Schriftenreihe der Mediothek fur Afghanistan, 2), ... Afghan food & cookery. Noshe djan. New York: Hippocrene, 2000. 291pp. 2450 SABERI, Helen, ZAKA, Najiba & BRESHNA, ...
Author: C. Heather Bleaney
Publisher: BRILL
ISBN: 9789004145320
Category: History
Page: 398
View: 657
Presents a thematically indexed bibliography devoted to Afghanistan. Following the pattern established by one of its major data sources, viz, the acclaimed Index Islamicus, both journal articles and book publications are included and indexed.Afghanistan
a volksheilpraktischen Mykologie 2446 ЛУНЁВ , С [ ергей ] И [ ванович ] . , C ] [ ) in Afghanistan . ... Christine Noelle - Karimi , Conrad Schetter , Reinhard Schlagintweit Afghan food & cookery . Noshe djan .
Author: Heather Bleaney
Publisher: BRILL
ISBN: 9789047416678
Category: History
Page:
View: 118
This up-to-date, comprehensive, thematically indexed bibliography devoted to Afghanistan now and yesterday will help readers to efficiently find their way in the massive secondary literature available.Food Cuisine and Cultural Competency for Culinary Hospitality and Nutrition Professionals
Afghan meat dishes. ... Afghanistan. In Encyclopedia Britannica. Retrieved March 15, 2008, from http://www.britannica. com/eb/article-9106010/ Anonymous. (n.d.). Afghan food. ... Afghan food and cookery: Noshe djan.
Author: Sari Edelstein
Publisher: Jones & Bartlett Learning
ISBN: 9780763759650
Category: Cooking
Page: 610
View: 761
Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals comprehensively covers unique food traditions as they apply to health. The text explores the critical importance of cultural sensitivity and competency in today's work setting, addresses health literacy issues of diverse client bases, and helps readers identify customer communication techniques that enable professionals to establish trust with clients of ethnicity not their own. Written and peer reviewed by experts in the culture discussed, each chapter in this groundbreaking text covers a distinct region or culture and discusses the various contexts that contribute to nutrition and health: lifestyles, eating patterns, ethnic foods, menu planning, communication (verbal and non-verbal), and more. This book is consistent with The American Dietetic Association’s Cultural Competence Strategic Plan.Crossroads of Cuisine
The Eurasian Heartland, the Silk Roads and Food Paul David Buell, Eugene N. Anderson, Montserrat de Pablo Moya, Moldir Oskenbay ... 6 Amiri (2002), Classic Afghan Cookbook, 102; Saberi (1986), Noshe Djan: Afghan Food and Cookery, 48.
Author: Paul David Buell
Publisher: BRILL
ISBN: 9789004432109
Category: History
Page: 352
View: 435
Crossroads of Cuisine offers history of food and cultural exchanges in and around Central Asia. It discusses geographical base, and offers historical and cultural overview. A photo essay binds it all together. The book offers new views of the past.Dieting for an Emperor
Ancient cuisine Throughout the commentary recipes and cooking techniques parallel with modern Mediterranean, Middle Eastern, and African cultures have been noted. ... H. Saberi, Noshe Djan: Afghan Food and Cookery, London 1986, p.
Author: Grant
Publisher: BRILL
ISBN: 9789004377424
Category: History
Page:
View: 310
Diet for an Emperor presents the first translation into English of Books 1 and 4 of the Medical Compilations of Oribasius, together with a commentary assessing the medical theories behind this invaluable source of information on food and diet in the Roman Empire.Ethnic American Food Today
Noshe Djan: Afghan Food & Cookery. Devon, England: Prospect Books, 1986. Kitchen Recipes. http://www.afghankitchenrecipes .com/. Narwan Aimen AFRICAN AMERICAN (North America) Black American Food, African American Food Background African ...
Author: Lucy M. Long
Publisher: Rowman & Littlefield
ISBN: 9781442227316
Category: Cooking
Page: 760
View: 971
Ethnic American Food Today is the first encyclopedia to illuminate the variety and complexity of ethnic food cultures in this country and to address their place within the larger American culture.Street Food around the World An Encyclopedia of Food and Culture
Helen Saberi is a London-based food historian and writer who married an Afghan and lived in Afghanistan for nine years. Her first book was Noshe Djan: Afghan Food and Cookery. She was Alan DavidsonÊs assistant in the completion of The ...
Author: Bruce Kraig
Publisher: ABC-CLIO
ISBN: 9781598849554
Category: Cooking
Page: 504
View: 617
In this encyclopedia, two experienced world travelers and numerous contributors provide a fascinating worldwide survey of street foods and recipes to document the importance of casual cuisine to every culture, covering everything from dumplings to hot dogs and kebabs to tacos. • Presents an international survey of street foods in representative countries and regions that includes interesting facts and recipe to illustrate many of them • Supplies the historical and environmental background of the country's street food • Includes sidebars with fun facts and statistics about street foods • Provides highly useful information for students studying geography and for travelersCuisine and Empire
Afghan Food and Cookery: Noshe Djan. New York: Hippocrene Books, 2000. Sack, Daniel. Whitebread Protestants: Food and Religion in American Culture. New York: St. Martin's Press, 2000. Salaman, Redcliffe N. The History and Social ...
Author: Rachel Laudan
Publisher: Univ of California Press
ISBN: 9780520286313
Category: Cooking
Page: 488
View: 212
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago, to the present—in this superbly researched book. Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in “culinary philosophy”—beliefs about health, the economy, politics, society and the gods—prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe. Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers. Laudan’s innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement.