Cover Image

Scents and flavors : a Syrian cookbook /

Bibliographic Details
Other Authors: Perry, Charles, 1941- (Editor), Cooperson, Michael (Editor), Toorawa, Shawkat M. (Editor)
Format: eBook
Language:English
Arabic
Language Notes:Parallel text in Arabic and English.
Published: New York : New York University Press, 2017.
Series:Library of Arabic literature.
Subjects:
Cooking, Syrian > Early works to 1800.
Cooking, Arab > Early works to 1800.
Electronic books.
Online Access:Connect to the full text of this electronic book

MARC

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082 0 4 |a 641.595691  |2 23 
245 0 0 |a Scents and flavors :  |b a Syrian cookbook /  |c edited and translated by Charles Perry ; volume editors, Michael Cooperson, Shawkat M. Toorawa. 
264 1 |a New York :  |b New York University Press,  |c 2017. 
300 |a 1 online resource. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Library of Arabic literature 
546 |a Parallel text in Arabic and English. 
500 |a Description based on print version record. 
500 |a "Includes original Arabic and English translation of the 13th-century Arab cookbook Kitab al-wusla ila al-habib"--Title page verso. 
500 |a "Reviewed by David Waines"--Jacket. 
504 |a Includes bibliographical references (pages 301-302) and index. 
505 0 0 |g Machine generated contents note:  |t Section on 'anbarina with musk --  |t A second variety, better than the first, and with a more pungent aroma --  |t A different sandalwood 'anbarinti, worn in summer and in hot weather to cool the humors --  |t Agarwood --  |t Elevated agarwood --  |t A better elevated agarwood preparation --  |t An incense of the kind made for Ibn Barmak-healthful during the change of seasons and in damp weather --  |t Nadd incense tablets of the kind made for Ibn al-Aghlab --  |t Nadd incense tablets of the kind made for caliphs --  |t A good Yemeni winter incense for use on all furs except squirrel --  |t A very agreeable Barmakiyyah incense, useful for perfuming those who have been in vestibules and rest rooms --  |t Nadd incense wicks --  |t A recipe for incense cakes --  |t Another kind of incense cake --  |t Barmakiyyah incense --  |t Another Barmakiyyah incense recipe --  |t Nadd compounded for incense --  |t Section on powders --  |t A warming powder --  |t A cooling powder --  |t Cyperus powder --  |t Citron powder --  |t Rose powder --  |t An aromatic powder --  |t An incomparable antiperspirant --  |t Section on fragrant oils --  |t Smoked oil, known as stink oil-good for cold winds, bloating, phlegmatic swellings, catarrh, and swellings in the fingers, and cuts rancid odor, and known only to a few --  |t An oil of mine which benefits cold phlegmatic winds, coldness of the head, and back pain --  |t Recipe for extracting ben oil, which few do well --  |t As for ben oil cooked with spices --  |t Another recipe for spiced ben oil --  |t Yemeni subiyyah --  |t A variation --  |t Yemeni shishsh --  |t Another preparation --  |t Reconstituted pomegranate-good for nausea and vomiting, and stimulates the appetite --  |t Sugar and lemon drink --  |t Marinated sweet-kerneled apricot drink --  |t Sweet-kerneled apricot snacks --  |t Prepared pomegranate seeds --  |t Sour orange drink --  |t A cure for nausea --  |t Citron drink --  |t Spiced oxymel --  |t Quinces cooked with sugar --  |t Sour grape juice --  |t Sour grape juice of the sun --  |t Lemon juice-for drinking --  |t Sour orange juice-a rarity, of which most people have never heard --  |t Recipe for softening sour oranges --  |t Sumac juice --  |t White vinegar --  |t Another white vinegar recipe --  |t The first --  |t Red tail fat --  |t Green tail fat --  |t Roast chicken --  |t Second recipe --  |t Third recipe --  |t Fourth recipe --  |t Fifth recipe --  |t Section on bread-crumb stuffing, of which there are several varieties --  |t First variety --  |t Second variety --  |t Third variety --  |t Fourth variety --  |t Fifth variety --  |t Sixth variety --  |t A similar variation --  |t Another similar variation --  |t Another similar variation --  |t Seventh variety --  |t Judhabat tabbalah --  |t Chicken meatballs --  |t Section on making chicken skin into sausages in the shape of the chicken, with chicken meat and other stuffings, of which there are several variations --  |t The first type --  |t The second type --  |t The third type-stuffed with an egg cake --  |t The fourth type --  |t Section on masus --  |t A variation with lemon juice --  |t A variation, with sour grape juice --  |t Chicken with a plain pistachio stuffing --  |t A variation called Egyptian mu'arraq --  |t Mukardanah --  |t Keundiyyah --  |t Lemon chicken --  |t A variation --  |t A similar variation --  |t Another variation --  |t Another variation --  |t Recipe for chicken with pomegranate juice --  |t A variation --  |t Another variation --  |t Another variation --  |t Recipe for chicken kuzbariyyah --  |t A better variation --  |t Recipe with tamarind --  |t Recipe with barberries --  |t Recipe with rhubarb --  |t A variation --  |t Another variation --  |t Recipe with quince --  |t A variation --  |t Another variation --  |t Another variation --  |t Zirabaj --  |t A variation --  |t Another version --  |t Sub-section on sumac essence --  |t Variation --  |t Chicken with parsley sauce --  |t Sour orange chicken --  |t Chicken kashkat --  |t Another sour-orange chicken --  |t Camphor-white meatballs --  |t Section on sweet chicken dishes --  |t Pistachio chicken --  |t Hazelnut chicken --  |t Almond chicken --  |t Poppy-seed chicken --  |t The Queen of Nubia --  |t Lubabiyyah --  |t Rose-jam chicken --  |t Candied chicken on croutons --  |t A variation --  |t Khawkhiyyah --  |t Jurjan chicken --  |t Chicken with Syrian mulberries --  |t Village-style chicken with sour cherries --  |t Chicken with cornelian cherries --  |t Chicken rice --  |t Sub-section on how to make chicken fat --  |t Recipe for chicken canapes, known as Egyptian canapes --  |t Sanbusak, for which there are four recipes --  |t First recipe --  |t Second recipe --  |t Third recipe --  |t Fourth recipe --  |t Section on Egyptian kebabs --  |t A variation --  |t A delicious variation, the best there is --  |t Another variation --  |t Another variation --  |t Another variation --  |t Another variation --  |t Another variety: Frankish roast --  |t Another variety, Georgian kebab, which I once made for my uncle al-Malik al-Ashraf, may God the Exalted shower him with mercy --  |t Another variation --  |t Another variation --  |t A variation which is a Bedouin specialty --  |t Another variety, the Monk's Roast --  |t Faux marrow --  |t Bread-crumb stuffing for roast meat --  |t Second variety, with sumac --  |t Third variety, sweet --  |t Section on mulukhiyyah, of which there are four types --  |t Second type of mulukhiyyah --  |t Third type, dry mulukhiyyah --  |t Another type --  |t Section on eggplant dishes, of which there are eight types --  |t The first type is buraniyyah --  |t Second type --  |t A buraniyyah variation --  |t Fourth type, kibritiyyah --  |t Fifth type --  |t Sixth type, stuffed eggplant --  |t Seventh type, madfunah --  |t Eighth type --  |t Section on the ridged-cucumber dish, of which there are four varieties --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t Fourth recipe --  |t Fifth recipe --  |t Section on taro dishes, for which there are five recipes --  |t The first recipe is mutawakkiliyyah --  |t Second recipe, sitt al-shuna' --  |t Third recipe --  |t Fourth recipe --  |t Fifth recipe --  |t Section on cauliflower, for which there are three recipes --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t Section on spinach: four recipes --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t Fourth recipe --  |t Rabi'iyyah, a well-known dish --  |t Coriander stew, of which there are two types --  |t The first type --  |t Second type --  |t Section on the garlic dish, of which there are two types --  |t The first type --  |t The second type, which is the best there is --  |t Section on rhubarb, for which there are two recipes --  |t Section on narjisiyyah, of which there are three varieties --  |t The first variety --  |t Second variety --  |t Third variety --  |t Recipe for dinariyyah --  |t First recipe --  |t Second recipe --  |t Third recipe --  |t Section on onion dishes, for which there are three recipes --  |t The first is an onion dish which is better than many others- better even than sweetmeat --  |t Second recipe --  |t Third recipe --  |t Section on cabbage dishes, for which there are two recipes --  |t The first recipe --  |t Second recipe --  |t Section on sour-grape dishes, for which there are five recipes --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t Fourth recipe, a faux sour-grape dish --  |t Fifth recipe, called The Beginning and the End --  |t Section on turnip dishes, of which there are three types --  |t The first type --  |t Second type --  |t Third type --  |t Section on green almonds, for which there are two recipes --  |t The first recipe --  |t The second recipe --  |t Section on sumac, for which there are five recipes --  |t The first recipe --  |t The second recipe --  |t The third recipe, madfunah --  |t The fourth recipe, fakhitiyyah --  |t The fifth recipe --  |t The sixth recipe --  |t Section on cowpeas, for which there are two recipes --  |t The first recipe --  |t The second recipe --  |t Crocus bulbs --  |t Section on rice dishes-nine recipes --  |t The first dish is muhallabiyyah --  |t Second dish, white rice bardawili --  |t Third dish, rukhamiyyah --  |t Fourth dish, rice pilaf --  |t Fifth variation, yellow pilaf --  |t Sixth dish, white-grain yellow-grain pilaf --  |t Seventh dish, rice with cornelian cherries --  |t Eighth dish, fa'iziyyah --  |t Ninth dish, servants' kashkiyyah --  |t Tenth dish-making khatuni rice, which is wonderful --  |t Section on al-qamhiyyah (whole-wheat dish), of which there are two types --  |t The first type --  |t The second type --  |t Kashk (crushed-wheat dish), of which there are two types --  |t The first type --  |t Second type --  |t Section on vinegar dishes, for which there are several types --  |t The first type is hubayshiyyah --  |t Second type, zirabaj, of which there are two varieties --  |t The first variety --  |t The second variety --  |t Third type, thickened vinegar dish, of which there are two varieties --  |t The first variety --  |t The second variety --  |t Fourth type, masus, made like chicken masus --  |t Fifth type, sweetened sikbaj --  |t Two variations on sour-orange stew --  |t The first recipe --  |t The second recipe --  |t Section on lemon-juice stew, of which there are three main recipes --  |t The first, done two ways --  |t Fuqqa'iyyah --  |t The other way --  |t The second variation, the safflower dish, of which there are two kinds --  |t The first kind --  |t The second kind --  |t The third variation --  |t Section on quince stew, of which there are two types --  |t The first type --  |t The second type --  |t Section on apple dishes --  |t The first recipe --  |t The second recipe --  |t The third recipe --  |t The fourth recipe --  |t Section on fresh fennel stew, two types --  |t The first type --  |t Second type --  |t Section on lentil dishes, for which there are four recipes --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t Fourth recipe, called mujaddarah --  |t Section on noodles --  |t Section on tabbitlah --  |t Section on couscous, of which there are two types --  |t The first is "barleycorn" pasta --  |t The second type is North African couscous --  |t Ma'shisqah --  |t Bad'iyyah, a North African dish --  |t Section on apricots, two recipes --  |t The first recipe --  |t Second recipe, dried apricots. 
505 0 0 |g Note continued:  |t Section on bananas, for which there are three recipes --  |t The first recipe --  |t Second recipe --  |t Third recipe --  |t The first kind is sanbusak --  |t The second kind, which is even better than 'ajamiyyah --  |t The third kind, taratir al-Turkuman --  |t The fourth kind, al-makshufah --  |t The fifth kind, ma'muniyyah, for which there are three recipes --  |t The first recipe --  |t The second recipe, better than the first --  |t The third recipe, which is better than the second --  |t The sixth kind, pistachio porridge, for which there are three recipes --  |t The first recipe --  |t The second recipe, himmasiyyah --  |t The third recipe, fistiqiyyah without chicken --  |t The seventh kind, made with dates --  |t The eighth kind, al-maris --  |t The ninth kind, al-makhnuqah --  |t The tenth kind, nasiriyyah, which used to be made in the house of al-Malik al-Nasr, the governor of Aleppo, may God shower mercy upon him --  |t A similar variation --  |t The eleventh kind --  |t The twelfth kind, al-kahin --  |t A variation --  |t The thirteenth kind, horsehide, also known as starch slurry --  |t The fourteenth kind, kunafah mamluhah --  |t Another version --  |t Another version --  |t Another variety --  |t Another variety, known as akhmimiyyah --  |t The fifteenth kind, crepes, of which there are several types --  |t The first type --  |t The second type --  |t The third type, fried crepes --  |t The fourth type, jamaliyyah crepes --  |t A type called abu lash --  |t A type called Eat and Give Thanks, also called qarni yaruq --  |t Another type --  |t The sixteenth kind, made to look like mulberries --  |t The seventeenth kind, fata'ir --  |t The eighteenth kind, Basra-style basisah --  |t The nineteenth kind, kashk sweetmeat --  |t The twentieth kind, a good sweetmeat known as makkiyyah --  |t Another variety --  |t Supplement on sweets-not part of the original book --  |t Bread judhab --  |t Crepe judhab --  |t Banana judhab --  |t Melon judhab --  |t Crepe bread --  |t Poppy-seed judhab --  |t Almond pudding --  |t Date juadhab --  |t Samidhiyyah --  |t Marzipan --  |t Gourd pudding --  |t Al-mukhannaqah --  |t Al-rawandi --  |t Lettuce pudding --  |t Maidens' Cheeks --  |t Asyirstiyyah --  |t Natif --  |t Purslane-seed sweetmeat --  |t Shayzariyyah --  |t Taffy --  |t Halwa tamriyyah --  |t A delicious rose halwa' --  |t Sabunyyah --  |t A fine sweetmeat --  |t Marzipan --  |t For the moist version --  |t Zaynab's Fingers --  |t Faludhaj --  |t Dry faludhaj --  |t Mukaffan --  |t A better version of mukaffan --  |t Mushabbak --  |t Qahiriyyah --  |t Persian sweet --  |t Fish and cakes --  |t Stuffed fritters --  |t Pistachio porridge --  |t Frosted cookies --  |t Stuffed crepes --  |t The honeycomb --  |t Aqras mukarrarah, triple-dipped cookies --  |t Aqras mukallalah, deep-fried sweetmeat --  |t Aqras sadhijah, plain cakes --  |t Luqam al-qadii, the Judge's Morsel --  |t Al-dinnaf --  |t Mosul kata --  |t Excellent qahiriyyah --  |t Urnin --  |t Honeyed dates --  |t How to make soft-ripe dates out of season --  |t Another good variation --  |t Stuffed dates --  |t Fried pastry sheets --  |t Basisah --  |t Qawut --  |t Khushkananaj and basandud --  |t Baked goods --  |t First, ka'k, which are of several varieties --  |t The first variety --  |t Second variety, called mufakhkhar, which is delicate and crisp and melts in the mouth --  |t Third variety, a ka'k, which used to be made by al-Hafizyyah, maidservant of al-Malik al-'Adil the elder --  |t The second kind, clay-oven bread, which is of two varieties --  |t The first variety --  |t The second variety is another clay-oven bread, made with dried cheese --  |t The third kind, brick-oven bread risen under a blanket --  |t The fourth kind, a bread which the Franks and Armenians call iflaghun --  |t Another variety --  |t Another variety --  |t Another kind of bread, sugared rusks --  |t Regular ka'k and khushkandnaj --  |t Section on puddings, of which there are two varieties --  |t The first variety --  |t The second variety --  |t Section on rice pudding --  |t Nidat al-khulafa' --  |t The first type is turnip pickles --  |t The first kind lasts up to a month --  |t The second kind is ready to eat in a few days --  |t The third kind is sweetened white turnip pickles --  |t The fourth kind is Greek turnip pickles --  |t The fifth kind is yellow turnip pickles --  |t The sixth kind is sweet-sour turnip pickles, also called al-muqirrah --  |t The seventh kind is Persian-turnip pickle --  |t Another version of Persian turnips --  |t A third version of Persian turnips --  |t A fourth version --  |t The eighth kind is white turnips pickled with sourdough --  |t Another kind is turnip pickled with reconstituted pomegranate juice --  |t The second type is eggplant pickles, of which there are several kinds --  |t The first is stuffed eggplant, of which there are several kinds --  |t The first kind --  |t One version --  |t A second version --  |t A second recipe --  |t A third recipe --  |t The third type is salted lemons --  |t First variation --  |t Second variation --  |t Third variation --  |t Preserving lemons --  |t The fourth type is quince pickles, of which there are two kinds --  |t The first kind --  |t The second kind --  |t [Salted marakibi lemons] --  |t The fifth type is olive pickles, of which there are several kinds --  |t The first kind --  |t The second kind is green-olive paste --  |t The third variation, limed olives --  |t The sixth type is caper pickles, of which there are several kinds --  |t The first kind is capers in vinegar --  |t The second kind is capers with sumac --  |t The third kind is capers with yogurt --  |t The fourth kind is Mosul-style capers --  |t One of the variations on this caper recipe uses thyme --  |t Peppergrass --  |t The seventh type is bottle-gourd pickles, of which there are two kinds --  |t The first kind --  |t The second kind is made exactly the same way --  |t The eighth type is raisin pickles, of which there are several kinds --  |t The first kind --  |t The second kind --  |t The third kind is early-season raisin pickles --  |t The ninth type is cucumber pickles, of which there are several kinds --  |t The first kind --  |t The second kind is made the same way --  |t The third kind, which is full of flavor and appealing --  |t The tenth type, grape pickles, of which there are two variations --  |t First variation --  |t The second variation, using local white grapes --  |t The eleventh type is pickled green walnuts --  |t The twelfth type is pickled onions, of which there are three variations --  |t The first variation --  |t The second variation, which does not keep long --  |t A third variation --  |t The thirteenth type, pickled celery --  |t The fourteenth type, pickled cauliflower --  |t The fifteenth type is pickled marakibi pomelo, known as sankal mankal --  |t The sixteenth type is pickled roses --  |t The seventeenth type is mock fish paste, known as village fish paste --  |t The eighteenth type, pickled wild pears, flavored with many ingredients --  |t The nineteenth type is pickled carrots --  |t The twentieth type is pickled fresh fennel, for which there are two variations --  |t The first variation --  |t The second variation --  |t The twenty-first type is seasoned salt fish, of which there are several kinds --  |t The first kind --  |t The second kind --  |t The third kind --  |t The twenty-second type is seasoned salted birds, of which there are two variations --  |t The first variation --  |t The second variation --  |t The twenty-third type is seasoned iskandaraniyyah fish paste, of which there are two kinds --  |t The first kind --  |t The second kind --  |t The twenty-fourth type is Baghdadi kamakh rijal --  |t The twenty-fifth type is sals, of which there are several kinds --  |t The first kind --  |t The second kind, black sals --  |t The third kind, white sals --  |t The fourth kind, reddish brown sals --  |t The fifth kind, violet sals --  |t The sixth kind, green sals --  |t The seventh kind, of changed color --  |t The eighth kind --  |t The ninth kind, made with sour grape juice --  |t The tenth kind --  |t The eleventh kind, an excellent sals --  |t The twenty-sixth type is ridged-cucumber dishes, of which there are several kinds --  |t The first kind --  |t The second kind --  |t The third kind --  |t The twenty-seventh type is cowpea dishes, of which there are several kinds --  |t The first kind is plain cowpeas --  |t The second kind --  |t The third kind --  |t The fourth kind --  |t The fifth kind --  |t The sixth kind --  |t The twenty-seventh type is eggplant dishes, of which there are several kinds --  |t The first kind --  |t The second kind --  |t The third kind --  |t The fourth kind is village eggplant --  |t The fifth kind-better than the first --  |t The sixth kind --  |t The twenty-eighth type is bottle-gourd dishes, of which there are several variations --  |t The first variation --  |t The second variation --  |t The third variation --  |t The fourth variation --  |t The twenty-ninth type is turnip dishes, of which there are two variations --  |t The first --  |t The second variation --  |t The thirtieth type is fresh fennel dishes, of which there are two variations --  |t The first --  |t The second variation --  |t The thirty-first type is purslane, also called al-rijlah and al-hamqa al-baqlah --  |t The first --  |t The second variation --  |t The third variation --  |t The thirty-second type is chard dishes, of which there are several kinds --  |t The first --  |t The second kind --  |t The third kind --  |t The fourth kind --  |t The thirty-third type is cauliflower dishes, of which there are several kinds --  |t The first kind --  |t The second kind --  |t The third kind --  |t The fourth kind --  |t The fifth kind --  |t The sixth kind --  |t The thirty-fourth type is fava-bean dishes, of which there are several kinds --  |t The first --  |t The second kind --  |t The third variation --  |t The thirty-fifth type is a lettuce dish --  |t The thirty-sixth type is carrot dishes, of which there are two kinds --  |t The first --  |t The second kind --  |t The thirty-seventh type is asparagus dishes, of which there are two kinds --  |t The first --  |t The second kind --  |t The third kind --  |t The thirty-eighth type is egg dishes and egg cakes, of which there are several kinds --  |t The first, fried hard-boiled eggs --  |t The second kind. 
505 0 0 |g Note continued:  |t The third kind, without meat --  |t The fourth kind is egg cake with fresh fava beans or fresh chickpeas --  |t The fifth kind, sour egg cake --  |t The sixth kind is egg cake in glass bottles --  |t The thirty-ninth kind is fresh chickpea kisa' --  |t Perfumed hand-washing powder, seven types in all --  |t The first is Persian 'asafiri hand-washing powder --  |t The second type is also a Hammudi powder --  |t The third kind used to be made for the caliph al-Ma'mun, may God shower him with mercy --  |t The fourth kind is a royal one, described by 'Ali ibn Rabban al-Tabari in The Paradise of Wisdom --  |t The fifth kind is royal, from the book of Muhammad ibn al-Abbas of Aleppo --  |t The sixth kind is a preparation of Ibn al-'Abbas --  |t The seventh kind is a preparation of Ibn al-'Abbas --  |t Section on making perfumed soap --  |t Yellow perfumed soaps --  |t The first has three variations --  |t The first variation is fresh red roses which have been watered by rainfall alone --  |t The second variation is a distillation of fresh roses, taken from The Book of Perfume compiled for the Caliph al-Mu'tasim --  |t The third variation --  |t The fourth variation is blue rose water --  |t The fifth variation is distillation of red rose water --  |t The sixth variation is red rose water --  |t The seventh variation is yellow --  |t The eighth variation is distillation of dry roses --  |t The ninth variation is a rose water from dry roses --  |t Section on distilling saffron water, of which there are two variations --  |t The first is reportedly a marvelous perfume --  |t The second variation is from Ibn Masawayh --  |t Distillation of musk with rose water --  |t Recipe for camphor water --  |t Recipe for distilling agarwood --  |t Recipe for distilling sandalwood --  |t Recipe for distilled spikenard water --  |t Recipe for plain carnation water, of which there are several varieties --  |t The first --  |t The second variety --  |t The third variety --  |t Recipe for Ceylon cinnamon water --  |t Recipe for nammam water --  |t Recipe for sweet marjoram water --  |t Recipe for citron-peel water --  |t Mandrake water --  |t Recipe for myrtle extract --  |t Recipe for orange-blossom extract --  |t Recipe of palm-spathe extract --  |t Recipe of white-dog rose water, which is better than rose water --  |t Recipe for basil-and-cucumber water --  |t Recipe for little-leaf linden water --  |t White Egyptian jasmine water --  |t Section on means for sweetening the breath --  |t The first --  |t Another variety --  |t The third kind is used in several types of perfume. 
588 |a Description based on print version record. 
650 0 |a Cooking, Syrian  |v Early works to 1800. 
650 0 |a Cooking, Arab  |v Early works to 1800. 
655 7 |a Electronic books.  |2 local 
700 1 |a Perry, Charles,  |d 1941-  |e editor. 
700 1 |a Cooperson, Michael,  |e editor. 
700 1 |a Toorawa, Shawkat M.,  |e editor. 
730 0 2 |a Kitab al-wusla ila al-habib.  |l English. 
730 0 2 |6 880-01  |a Kitab al-wusla ila al-habib. 
776 1 8 |c Original  |z 9781479856282  |z 1479856282  |w (DLC) 2016055376 
830 0 |a Library of Arabic literature. 
856 4 0 |u http://proxy.library.tamu.edu/login?url=https://www.jstor.org/stable/10.2307/j.ctt1pwtbbc  |z Connect to the full text of this electronic book  |t 0 
955 |a JSTOR DDA record 
999 f f |s a66b64bf-46da-40f4-9c5f-446c6bba6c25  |i fd1e7d55-42e4-47c9-af29-9a87047c23be  |t 0 
952 f f |a Texas A&M University  |b College Station  |c Electronic Resources  |d Available Online  |t 0  |e TX725.S9 S33413 2017  |h Library of Congress classification 
998 f f |a TX725.S9 S33413 2017  |t 0  |l Available Online