Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Ara
This volume brings together the work of scholars using various methodologies to investigate the prevalence, importance, and meanings of feasting and foodways in
Studying education and learning in the formative period of Islam is not immediately easy, since the sources for this are relatively late and frequently project
This book brings together edited articles from the second edition of the Encyclopaedia of Islam that are relevant to food culture, health, diet, and medicine in