Syria: A Recent History

Syria: A Recent History
John McHugo (Author)

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Syria

A Baghdad Cookery Book (Petits Propos Culinaires)

A Baghdad Cookery Book (Petits Propos Culinaires)
Charles Perry (Editor)
(6)

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Syria

Al-Baghdadi's Kitab al-Tabikh was for a long time the only medieval Arabic Cookery book known to the English-speaking world, thanks to A.J Arberry's path-breaking 1939 translation as `A Baghdad Cookery Book' which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. In the twentieth century the Iraqui scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new Enlish translation incorporating these ammendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.

• Rank: #120295 in Books
• Published on: 2006-01
• Original language: Arabic
• Number of items: 1
• Dimensions: 7.36" h x 5.59" w x .31" l, .41 pounds
• Binding: Paperback
• 128 pages

Business Networks in Syria: The Political Economy of Authoritarian Resilience (Stanford Studies in Middle Eastern and I)

Business Networks in Syria: The Political Economy of Authoritarian Resilience (Stanford Studies in Middle Eastern and I)
Bassam Haddad (Author)

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Syria

Collusion between business communities and the state can lead to a measure of security for those in power, but this kind of interaction often limits new development. In Syria, state-business involvement through informal networks has contributed to an erratic economy. With unique access to private businessmen and select state officials during a critical period of transition, this book examines Syria's political economy from 1970 to 2005 to explain the nation's pattern of state intervention and prolonged economic stagnation.

As state income from oil sales and aid declined, collusion was a bid for political security by an embattled regime. To achieve a modicum of economic growth, the Syrian regime would develop ties with select members of the business community, reserving the right to reverse their inclusion in the future. Haddad ultimately reveals that this practice paved the way for forms of economic agency that maintained the security of the regime but diminished the development potential of the state and the private sector.

• Rank: #94385 in Books
• Published on: 2012-08-15
• Original language: English
• Number of items: 1
• Dimensions: 9.02" h x .59" w x 5.98" l, .85 pounds
• Binding: Paperback
• 280 pages

A Baghdad Cookery Book (n)

A Baghdad Cookery Book (n)
Muhammad Ibn Al-Hasan Al-Baghdadi (Author), Charles Perry (Editor)
(6)

New!: $19.95 $14.16 (as of 03/12/2013 22:40 PST)
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Syria

Al-Baghdadi's Kitab al-Tabikh was for long the only medieval Arabic Cookery book known to the English-speaking world, thanks to A.J Arberry's path-breaking 1939 translation as `A Baghdad Cookery Book' which was re-issued by Prospect Books in 2001 in Medieval Arab Cookery. For centuries, it has been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy which can still be seen in The British Library in London. In the twentieth century the Iraqui scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these amendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.

• Rank: #397761 in Books
• Published on: 2006-01
• Released on: 2005-11-01
• Original language: Arabic
• Number of items: 1
• Dimensions: 7.36" h x .31" w x 5.31" l, .40 pounds
• Binding: Paperback
• 128 pages

Description #1 by LoadLib:

Review Along with the scholastic value of this translation, which is considerable, readers have the added pleasure of learning social conditions, etiquette and conventions, and the place of food in a complex and sophisticated society ...the recipes themselves are fascinating... a practical success, as Nasrallah provides standard measurements with the recipes.-- Book News, Inc., Portland, ORMay 20, 2008"an impressive piece of scholarship and a joy to read both for pleasure and for more sober historical reflection on the ways medieval bourgeois Arab Muslim, and also Christian and Jewish urbanites, enjoyed themselves at table."-- David Waines, Journal of Semitic Studies, vol. 54, 2009 "a fascinating and instructive window into the life and culture of medieval Islam. What is equally exciting is that this translation reveals the medieval Greek historian Galen's Humoral Theory and the Concept of Remedying Food or healing foods that was prevalent in the 10th-century Baghdad. Thus, we learn more about the history of medicine and the art of healing from the medieval world and discover some of the roots of natural healing practices that are prevalent today. We are given the exact recipes for these remedies."--Jeanine Young-Mason, Journal of Nursing and the Arts, vol. 23, no. 3, 2009This is a source that is fundamental and important for the history of culinary culture, making this topic accessible for a wide range of readers in convinving manner. In other words: this book is worth every cent of its price. (translated from German) --Peter Heine (Berlin), 2009"[...] this is a major resource that should be in every university library and will be consulted for years to come by anyone who is interested in the history of cuisine in the Middle East."-- Daniel Martin Varisco, Hofstra University, Review of Middle East Studies, 2009The book will have many uses for different readers. It explains food from the cultural, linguistic, historical and medical points of view, giving the reader a window into the richness of daily and intellectual life in Baghdad.-- Gastronomica, vol. 10 Summer 2010Review "a fascinating and instructive window into the life and culture of medieval Islam. What is equally exciting is that this translation reveals the medieval Greek historian Galen's Humoral Theory and the Concept of Remedying Food or healing foods that was prevalent in the 10th-century Baghdad. Thus, we learn more about the history of medicine and the art of healing from the medieval world and discover some of the roots of natural healing practices that are prevalent today. We are given the exact recipes for these remedies."

Description #2 by LangtonInfo.com:

A translation of Al-Baghdadi's "Kitab al-Tabikh," the favourite Arab cookery book of the Turks.

Description #3 by eBay:

author muhammad ibn al h al baghdadi format paperback language english publication year 01 12 2005 subject food drink subject 2 national regional cuisine goddings limited presents baghdad cookery book isbn 1903018420 author al baghdadi publisher prospect books uk date 2006 01 seller sku bert 1903018422 qty available 1 format paperback condition new notes brand new book will ship 1 st class to the uk or airmail worldwide airmail 2 7 day approximate shipping time please view our shopfront for more