The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria
(eBook)

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Published
Arsenal Pulp Press, 2018.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781551527437

Citations

APA Citation, 7th Edition (style guide)

Habeeb Salloum., Habeeb Salloum|AUTHOR., Leila Salloum Elias|AUTHOR., & Muna Salloum|AUTHOR. (2018). The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria . Arsenal Pulp Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Habeeb Salloum et al.. 2018. The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria. Arsenal Pulp Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Habeeb Salloum et al.. The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria Arsenal Pulp Press, 2018.

MLA Citation, 9th Edition (style guide)

Habeeb Salloum, Habeeb Salloum|AUTHOR, Leila Salloum Elias|AUTHOR, and Muna Salloum|AUTHOR. The Scent of Pomegranates and Rose Water: Reviving the Beautiful Food Traditions of Syria Arsenal Pulp Press, 2018.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID000644d6-138c-6394-d6ae-d7a5c5774a62-eng
Full titlescent of pomegranates and rose water reviving the beautiful food traditions of syria
Authorsalloum habeeb
Grouping Categorybook
Last Update2023-07-13 18:32:33PM
Last Indexed2024-03-29 02:00:49AM

Book Cover Information

Image Sourcehoopla
First LoadedJun 6, 2023
Last UsedAug 20, 2023

Hoopla Extract Information

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    [artist] => Habeeb Salloum
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    [language] => ENGLISH
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    [title] => The Scent of Pomegranates and Rose Water
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    [synopsis] => The traditions of Syrian cooking go back hundreds of years, and is notable for its sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them.  For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, unrest, economic hardships, and political strife, the people of Greater Syria continued to cook their burghul, lentil, chickpeas, kishk, and yogurt dishes as if life around them never changed.

Syrian-born Habeeb Salloum and his daughters Leila Salloum Elias and Muna Salloum have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook, Pomegranate and Rose Water, provides a succinct window into the dining tables of eighteenth and nineteenth-century Syria, featuring many delectable, heart-healthy recipes that have never before been published in English. The book also provides a poignant window into Syrian culture and everyday life then and now-bound together by ageless and truly beautiful food traditions. 

Includes 144 recipes; full-color throughout.
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