Cover Image

Islam-A Thousand and One Nights of Cooking.

The rise of Islam brought a new way of thinking about food. Contemplate the Muslim cultural values that permitted pleasure, the cultivation of the senses, and the creation of an exquisite cuisine. Study Islamic eating rituals and Persian-influenced culinary techniques, such as perfuming food and coo...

Full description

Bibliographic Details
Corporate Author:	Kanopy (Firm)
Format:	Video
Language:	Undetermined
Language Notes:	In English
Published:	[San Francisco, California, USA] : Kanopy Streaming, 2015.
Subjects:	Food Technology Nonfiction films. Internet videos.
Online Access:	Connect to this streaming video

Similar Items

The Islamic context of the Thousand and one nights /
by: Mūsawī, Muḥsin Jāsim
Published: (2009)

Braising and Stewing-Combination Cooking.
Published: (2015)

Aztecs and the Roots of Mexican Cooking.
Published: (2015)

Cooking-Ingredients, Technique, and Flavor.
Published: (2015)

Grains and Legumes-Cooking for Great Flavor.
Published: (2015)

Saut-Dry-Heat Cooking with Fat.
Published: (2015)

Frying-Dry-Heat Cooking with Fat.
Published: (2015)

Hunting, Gathering, and Stone Age Cooking.
Published: (2015)

Roasting-Dry-Heat Cooking without Fat.
Published: (2015)

From Poach to Steam-Moist-Heat Cooking.
Published: (2015)

The Stir-Fry Dance-Dry-Heat Cooking with Fat.
Published: (2015)

Grilling and Broiling-Dry-Heat Cooking without Fat.
Published: (2015)

The Everyday Gourmet Series: Essential Secrets of Spices in Cooking.
Published: (2013)

The Everyday Gourmet Series: Rediscovering the Lost Art of Cooking.
Published: (2012)

Field Greens and Cooking Greens.
Published: (2016)

The Everyday Gourmet: Cooking with Vegetables.
Published: (2016)

Compression of cooked freeze-dried carrots.
by: Macphearson, Bruce Alan
Published: (1973)

Extrusion-cooking of sorghum /
by: Gomez, Marta Hilda
Published: (1987)

Extrusion cooking : technologies and applications /
Published: (2001)

Functionality of alkaline cooked corn bran on tortilla texture /
by: Guajardo Flores, Sara
Published: (1998)

The Everyday Gourmet: How to Master Outdoor Cooking Series.
Published: (2015)

Factors affecting the cooking and extrusion properties of sorghum for noodle production /
by: Lekalake, Rosemary Ikalafeng, 1960-
Published: (1993)

Development and characterization of an instant tortilla flour from sorghum and maize by infra-red cooking (micronizing) and extrusion cooking.
by: Bedolla, Santiago
Published: (1983)

One Thousand and One Nights.
Published: (2016)

The thousand and one nights ; the Arabian Nights' entertainments /
Published: (1906)

The book of the thousand nights and one night /
Published: (1989)

Simulating consumer practices to evaluate the cooking and chemical characteristics of low fat ground beef patties /
by: Reed, Jeanette Marie, 1968-
Published: (1993)

Effect of genotype on cooking and texture of corn for tortilla production /
by: Bedolla, Santiago
Published: (1980)

Development and evaluation of corn cooking procedures for the production of tortillas /
by: Des Rosiers, Mary Candace
Published: (1979)

One thousand and one nights : a retelling /
by: Shaykh, Ḥanān
Published: (2013)

Cooks' books : an affectionate guide to the literature of food and cooking /
by: Coyle, L. Patrick
Published: (1985)

A nutritional evaluation of to, a staple African food, cooked using three different processing methods /
by: Johnson, Beverly Thurmond, 1957-
Published: (1981)

Extrusion cooking : technologies and applications /
Published: (2001)

Evaluation of antioxidative/antimicrobial potential of Oriental nutraceutical herb extracts in raw and cooked goat meat and beef products /
by: Han, Jaejoon, 1972-
Published: (2001)

The effect of cooking preparations on the residual sulfite concentrations in shrimp /
by: Lally, Audrey Ann, 1961-
Published: (1987)

The thousand and one nights : space, travel and transformation /
by: Leeuwen, Richard van
Published: (2007)

Changes in quality of whole cooked sorghum {Sorghum bicolor (L.) Moench} using precooking methods /
by: Calderon de Zacatares, Vilma Ruth
Published: (2010)

The Technology of extrusion cooking /
Published: (1994)

Changes in chemical composition, shear values, and sensory properties of deboned broiler breast and thigh meat as effected by cooking form /
by: Savage, Belinda Anita, 1963-
Published: (1995)

The organic cook's bible : how to select and cook the best ingredients on the market /
by: Cox, Jeff, 1940-
Published: (2006)