This cultural history of Middle Eastern cuisine combines scholarship with passion: Professor Peter Heine's knowledge of the culinary traditions of the Omayyad, Abbasid, Ottoman, Safavid, as well as Moghul courts, is matched by his love for the tastes and smells produced by the contemporary cooking. And in order to share his enthusiasm with his readers he has added over one hundred recipes: some from modern times, others handed down by the celebrity chefs of the Moghul Empire, and even some with promises to taste of paradise. These elegant cloth-bound volume, printed in colour, provides a window in the history of food in the Middle East.
Peter Heine taught at the University of M nster and Bonn and until 2009 was Professor for Islamic Studies at the Humboldt-University in Berlin. Peter Lewis is the translator of such works as Roger Willemsen's The Ends of the Earth and Jonas L scher's Barbarian Spring.