Posted 30 June 2002 - 04:17 PM
Posted 30 June 2002 - 05:05 PM
Below is a link to certain photos:
Posted 30 June 2002 - 05:14 PM
Co-founder, Society for Culinary Arts & Letters, firstname.lastname@example.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Posted 30 June 2002 - 05:28 PM
can you be a little more specific on what your looking for?
The history of Egyptian food and culture very old and complex.
Posted 30 June 2002 - 05:39 PM
Paula Wolfert's Mediterranean Cooking has a recipe for broiled chicken with oil, lemon and garlic sauce.
Posted 30 June 2002 - 08:40 PM
If you want relatively "contemporary" recipes, you can look at Colette Rossant's Memories of a Lost Egypt.
Posted 08 July 2002 - 01:54 PM
The Roden book is described by Robert Irwin's "In the Caliph's Kitchen" (1994), which is included in The Penguin Book of Food and Drink (ed. Paul Levy, 1996). Excerpts from Irwin's observations (obviously, not reviewed by me in any manner):
A Book of Middle Eastern Food by Claudia Roden has lots of Egyptian recipes. The author grew up in Cairo; the book contains recipes from Syria, the Lebanon, Egypt, Iran, Turkey, Greece, Iraq, Saudi Arabia, the Yemen, the Sudan, Algeria, Tunisia, Morocco and Israel.
". . . 'Culinary Cultures of the Middle East', generally an extremely valuable collection of seventeen papers, presented mostly by academics who pariticipated in a conference on Middle Eastern food at the School of Oriental and African Studies, London University, in 1992. . . . In their introduction, Sami Zubaida and Richard Tapper . . . . take Roden's 'A Book of Middle Eastern Food' gently to task for its overemphasis on culinary continuity in the region, commenting that 'our perceptions of the past as origins predispose us to an emphasis on similarity and continuity.' . . ."
The 1992 London University papers are described as covering "such matters as food production, the changing fortunes of rice, Jewish food, the breaking of the Ramadan fast, colours and smells in medieval Arab cooking, the role of food in the Naguib Mahfouz and other novelists, and food as a regional marker of gender, race or class."
It does not appear, however, that the papers would contain many Egyptian recipes.
Posted 08 July 2002 - 02:56 PM
Interesting. My grandmother, of Romanian descent, born in Egypt and raised with a Turkish/Jewish nanny until her family moved to Paris and subsequentially to Venezuela seems to share Roden's pan-middle eastern view of cooking. It was very likely for her to cook a meal that had Bamya (an egyptian okra stew), turkish burekas with wild spinach, stuffed artichoke hearts (where from, I do not know), moussaka (from somewhere in the balkans) and in her particular case, some venezuelan staples such as empanadas and carne mechada.
". . . . take Roden's 'A Book of Middle Eastern Food' gently to task for its overemphasis on culinary continuity in the region, commenting that 'our perceptions of the past as origins predispose us to an emphasis on similarity and continuity.' . . ."
I think that for Egyptian recipes per se, you may be better off with
Egyptian Cooking: A Practical Guide by Samia Abdennour
Most of it is (in my mind) rather unappetizing, but gives a realistic picture of what egyptian cooking is like.
Posted 08 July 2002 - 08:36 PM
You should of course learn to make Fool, the staple food of Egypt, many would say, it is in the genre of 'peasant food'. It is sold on streets in Cairo where people eat it with lots of lemon and bread.