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Sufi Cuisine
Combining culinary history with over one hundred sumptuous recipes inspired by the teachings of Sufism, Sufi Cuisine takes the reader on a sensuous journey of earthly and spiritual delights. As Nevin Halici explains in her introduction, the eating and preparation of food is at the heart of Sufi religious practices and beliefs, and the truly inspiring array of dishes - from preserved rose petals and snow helva, to baklava prepared with water in which oak ashes have been soaked overnight - illustrates this beautifully. Full of charming anecdotes, poetry from the great Sufi mystic, Mevlana, and delightful recipes, Sufi Cuisine is a rare treat.
On Becoming a Group Member
This book provides an introduction to the general landscape of group counseling by way of the idea that learning to be an effective group member is essential to becoming a group leader. Interactive scenarios place the reader right into the group, providing insights into the challenges and opportunities of participation. Each chapter explores a different stage of group work and concludes with useful suggestions and tips for having a successful experience. Throughout the book, an emphasis is placed on member development and personal growth being achieved through self-awareness, interpersonal experiences, and dynamic ways of being. Cultural diversity, ethics and confidentiality, and involvement strategies and skills are also discussed. With its unique, practical, and engaging approach, this book will be invaluable to counseling students as an excellent complement to the theory and research on group counseling.
Daybreak in Gaza
This is Gaza – a place of humanity and creativity, rich in culture and industry. A place now utterly devastated, its entire population displaced by a seemingly endless onslaught, its heritage destroyed. Daybreak in Gaza is a record of an extraordinary place and people, and of a culture preserved by the people themselves. Vignettes of artists, acrobats, doctors, students, shopkeepers and teachers offer stories of love, life, loss and survival. They display the wealth of Gaza's cultural landscape and the breadth of its history. Daybreak in Gaza humanises the people dismissed as statistics. It stands as a mark of resistance to the destruction and as a testament to the people of Gaza.
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Food on the Move
The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
A History of Cooks and Cooking
Never has there been so little need to cook. Yet Michael Symons maintains that to be truly human we need to become better cooks: practical and generous sharers of food.Fueled by James Boswell's definition of humans as cooking animals (for "no beast can cook"), Symons sets out to explore the civilizing role of cooks in history. His wanderings take us to the clay ovens of the prehistoric eastern Mediterranean and the bronze cauldrons of ancient China, to fabulous banquets in the temples and courts of Mesopotamia, Egypt, and Persia, to medieval English cookshops and southeast Asian street markets, to palace kitchens, diners, and to modern fast-food eateries.Symons samples conceptions and percep...
Food and the Memory
This is the eighteenth volume, 2001, of the series of papers and submissions to the Oxford Symposium on Food & Cookery.
The Rotarian
Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.
The New Mediterranean Jewish Table
"For thousands of years, Jewish people have lived in a global diaspora, carrying culinary traditions bound by kosher law. For many, Ashkenazi and Sephardic cooking define Jewish cuisine today, but in The New Mediterranean Jewish Table, Joyce Goldstein expands the repertoire with a comprehensive collection of over 400 recipes from the greater Mediterranean, including North Africa, Italy, Greece, Turkey, Spain, Portugal, and the Middle East. This vibrant treasury is filled with vibrant and seasonal recipes that embrace fresh fruits and vegetables, whole grains, small portions of meat, poultry, and fish, enhanced by herbs and spices that create distinct regional flavors. By bringing Old World Mediterranean recipes into the modern home, Joyce Goldstein will inspire a new generation of home cooks as they prepare everyday meals and build their Shabbat and holiday menus"--Provided by publisher.
