Loading
Loading

Results

  • Middle East
Sort By:  1-10 of 58 (6 pages)
Results per page:
         

Zinc

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In 1869, J. Raulin showed for the first time that zinc is a growth factor for Aspergilus niger. Then, in 1926, it was discovered that zinc is essential for higher plants (Sommer and Lipman 1926). The importance of zinc in the growth...

Food and Diet in the Priestly Material of the Pentateuch

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...When a biblical scholar such as myself is asked to contribute to a discussion of vegetarianism, it is not surprising that the instinct is to turn to the so-called priestly material in the Pentateuch. It will become clear that I...

Wheat

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Wheat, a grass that today feeds 35 percent of the earth’s population, appeared as a crop among the world’s first farmers 10,000 years ago. It increased in importance from its initial role as a major food for Mediterranean peoples in the Old...

Barley

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...That people do not live “by bread alone” is emphatically demonstrated by the domestication of a range of foodstuffs and the cultural diversity of food combinations and preparations. But even though many...

Plants and Progress: Rethinking the Islamic Agricultural Revolution

Food History: Critical and Primary Sources : Classical and Postclassical Eras

Bloomsbury Academic, 2014

Book chapter

...I am grateful for Mr. Nick Maroulis who supported this work via my endowed professorship. I also thank the editor and anonymous reviewer for their insightful criticisms of this paper.In 1974, Andrew Watson published an influential article...

The Historiography of Arab Cuisine

Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...Arab culinary studies have witnessed a remarkable lift in the past three decades. Recent publications in the field are more often of high quality than not, and promising research now seems characteristic. Consequently, the historiography...

Cooking in the Fourth Millennium bce: Investigating the Social via the Material

Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...We would like to thank the organizers of the workshop, Cynthia Chou, Susanne Kerner, and Morten Warmind, for inspiring three days about (and with) commensality. We are also grateful to the following institutions and persons: Susan Pollock...

Extract from History of Herodotus

Food History: Critical and Primary Sources : Origins

Bloomsbury Academic, 2014

Book chapter

...The customs which I know the Persians to observe are the following. They have no images of the gods, no temples nor altars, and consider the use of them a sign of folly. This comes, I think, from their not believing the gods to have...

Khat

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Khat (Catha edulis Forsk., Celastracae) is a flowering evergreen tree that grows in parts of eastern Africa and the southwestern highlands of Arabia. Its young leaves and tender stem tips, also called khat, are stimulating and produce...

Vegetarianism, Heresy, and Asceticism in Late Ancient Christianity

Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...An analysis of early Christian discourse on vegetarianism will challenge even the most patient reader. This is not because the sources are lacking, the discussions tedious, or the topic marginal. On the contrary, the sources are numerous...