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Summer 2019
Book Review|
May 01 2019
Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies
Scents and Flavors: A Syrian Cookbook
Edited and translated by Charles PerryNew York
: New York University Press
, 2017
352 pp. $30.00 (cloth)Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
Edited and translated by Nawal NasrallahLeiden
: Brill
, 2017
704 pp. Illustrations. $172.00 (cloth), $155.00 (e-book)A Persian Cookbook: The Manual
Bavarchi, translated by Saman Hassibi and Amir SayadabdiLondon
: Prospect
, 2018
224 pp. £12.50 (paper)
Anny Gaul
Anny Gaul
Georgetown University
Anny Gaul is a PhD candidate in Arabic and Islamic Studies at Georgetown University in Washington, DC, where her research focuses on kitchens and cuisines in North Africa. She also translates regularly from Arabic to English.
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Gastronomica (2019) 19 (2): 87–95.
Citation
Anny Gaul; Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies. Gastronomica 1 May 2019; 19 (2): 87–95. doi: https://doi.org/10.1525/gfc.2019.19.2.87
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University of California Press