Kitchen Arabic

Kitchen Arabic

Author: Joseph Geha

Publisher: University of Georgia Press

Published: 2023-03-15

Total Pages: 192

ISBN-13: 0820364029

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Immigrant children first speak the language of their mothers, and in Toledo, Ohio's Little Syria neighborhood where Joseph Geha grew up, the first place he would go to find his mother would be the kitchen. Many of today's immigrants use Skype to keep in touch with folks back in the old country but in those "radio days" of old before the luxuries of hot running water or freezers, much less refrigeration, blenders, or microwaves, the kitchen was where an immigrant mother usually had to be, snapping peas or rolling grape leaves while she waited for the dough to rise. There, Geha's mother took special pride in the traditional Syro-Lebanese food she cooked, such as stuffed eggplant, lentil soup, kibbeh with tahini sauce, shish barak, and fragrant sesame cookies. As much a memoir as a cookbook, Kitchen Arabic illustrates the journey of Geha's early years in America and his family's struggle to learn the language and ways of a new world. A compilation of family recipes and of the stories that came with them, it deftly blends culture with cuisine. In her kitchen, Geha's mother took special pride in the Arabic dishes she cooked, cherishing that aspect of her heritage that, unlike language, has changed very little over time and distance. With this book, Geha shares how the food of his heritage sustained his family throughout that cultural journey, speaking to them-in a language that needs no translation-of joy and comfort and love.


Sababa

Sababa

Author: Adeena Sussman

Publisher: Penguin

Published: 2019-09-03

Total Pages: 370

ISBN-13: 0525533451

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"We should all be cooking like Adeena Sussman." --The Wall Street Journal "Sababa is a breath of fresh, sunny air." --The New York Times In an Israeli cookbook as personal as it is global, Adeena Sussman celebrates the tableau of flavors the region has to offer, in all its staggering and delicious variety In Hebrew (derived from the original Arabic), sababa means "everything is awesome," and it's this sunny spirit with which the American food writer and expat Adeena Sussman cooks and dreams up meals in her Tel Aviv kitchen. Every morning, Sussman makes her way through the bustling stalls of Shuk Hacarmel, her local market, which sells irresistibly fresh ingredients and tempting snacks--juicy ripe figs and cherries, locally made halvah, addictive street food, and delectable cheeses and olives. In Sababa, Sussman presents 125 recipes for dishes inspired by this culinary wonderland and by the wide-varying influences surrounding her in Israel. Americans have begun to instinctively crave the spicy, bright flavors of Israeli cuisine, and in this timely cookbook, Sussman shows readers how to use border-crossing kitchen staples-- tahini, sumac, silan (date syrup), harissa, za'atar---to delicious effect, while also introducing more exotic spices and ingredients. From Freekeh and Roasted Grape Salad and Crudo with Cherries and Squeezed Tomatoes, to Schug Marinated Lamb Chops and Tahini Caramel Tart, Sussman's recipes make a riot of fresh tastes accessible and effortless for the home cook. Filled with transporting storytelling, Sababa is the ultimate, everyday guide to the Israeli kitchen.


A Voice Called

A Voice Called

Author: Yossi Katz

Publisher: Gefen Publishing House

Published: 2010-03-01

Total Pages: 0

ISBN-13: 9789652294951

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A VOICE CALLED - STORIES OF JEWISH HEROISM is a collection of articles about some of the great Jewish heroes of modern times. The book is a collage of role-models and inspiring makers of Jewish history. The first chapter tells the story of Theodor Herzl, father of modern Zionism, who died at the age of forty-four. He accomplished so much in just a few short years. His story is followed by an array of chapters about unique heroes and heroines including poets and song-writers, spies and underground fighters, soldiers and statesmen, boxers and a basketball player, a religious Christian, an astronaut and many others. The stories are written to shed light on Jewish history and to inspire the reader to live in the present with pride and dignity and to help build a better future. Some of the heroes are famous like Chaim Nachman Bialik, Sarah Aaronsohn, Rachel the Poetess, David Marcus and Menachem Begin. Other chapters deal with little known heroes like Michael Halpern, Manya Shochat and Zivia Lubetkin and then there are the unsung heroes like Michael Levin, Adam Bier, Alex Singer and Brian Bebchick. Readers will meet courageous fighters like Roi Klein and inspiring poets like Naomi Shemer. They will learn about the struggle after 1967 to free Soviet Jews from perspectives on both sides of the Iron Curtain. The book title takes its name from a poem by the great Hebrew poetess and fighting partisan Hannah Senesh who wrote, A voice called and I went . Hannah answered an inner calling when she moved to Israel in 1939 and again when she volunteered to parachute into Nazi occupied Europe to help rescue her Jewish people. She gave her life to light a fire that continues to burn brightly today. The legacy of these inspiring Jewish heroes is one that will remain with the reader for an eternity.


Handbook for Arabic Language Teaching Professionals in the 21st Century, Volume II

Handbook for Arabic Language Teaching Professionals in the 21st Century, Volume II

Author: Kassem M. Wahba

Publisher: Taylor & Francis

Published: 2017-07-06

Total Pages: 457

ISBN-13: 1317384202

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Drawing on the collective expertise of language scholars and educators in a variety of subdisciplines, the Handbook for Arabic Language Teaching Professionals in the 21st Century, Volume II, provides a comprehensive treatment of teaching and research in Arabic as a second and foreign language worldwide. Keeping a balance among theory, research and practice, the content is organized around 12 themes: Trends and Recent Issues in Teaching and Learning Arabic Social, Political and Educational Contexts of Arabic Language Teaching and Learning Identifying Core Issues in Practice Language Variation, Communicative Competence and Using Frames in Arabic Language Teaching and Learning Arabic Programs: Goals, Design and Curriculum Teaching and Learning Approaches: Content-Based Instruction and Curriculum Arabic Teaching and Learning: Classroom Language Materials and Language Corpora Assessment, Testing and Evaluation Methodology of Teaching Arabic: Skills and Components Teacher Education and Professional Development Technology-Mediated Teaching and Learning Future Directions The field faces new challenges since the publication of Volume I, including increasing and diverse demands, motives and needs for learning Arabic across various contexts of use; a need for accountability and academic research given the growing recognition of the complexity and diverse contexts of teaching Arabic; and an increasing shortage of and need for quality of instruction. Volume II addresses these challenges. It is designed to generate a dialogue—continued from Volume I—among professionals in the field leading to improved practice, and to facilitate interactions, not only among individuals but also among educational institutions within a single country and across different countries.


Middle Eastern Kitchen

Middle Eastern Kitchen

Author: Ghillie Basan

Publisher: Hippocrene Books

Published: 2006

Total Pages: 248

ISBN-13: 9780781811903

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This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.


The Carolina Rice Kitchen

The Carolina Rice Kitchen

Author: Karen Hess

Publisher: Univ of South Carolina Press

Published: 2022-08-09

Total Pages: 330

ISBN-13: 1643363417

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A pioneering history of the Carolina rice kitchen and its African influences Where did rice originate? How did the name Hoppin' John evolve? Why was the famous rice called "Carolina Gold"? The rice kitchen of early Carolina was the result of a myriad of influences—Persian, Arab, French, English, African—but it was primarily the creation of enslaved African American cooks. And it evolved around the use of Carolina Gold. Although rice had not previously been a staple of the European plantation owners, it began to appear on the table every day. Rice became revered and was eaten at virtually every meal and in dishes that were part of every course: soups, entrées, side dishes, dessert, and breads. The ancient way of cooking rice, developed in India and Africa, became the Carolina way. Carolina Gold rice was so esteemed that its very name became a generic term in much of the world for the finest long-grain rice available. This engaging book is packed with fascinating historical details, including more than three hundred recipes and a facsimile of the Carolina Rice Cook Book from 1901. A new foreword by John Martin Taylor underscores Hess's legacy as a culinary historian and the successful revival of Carolina Gold rice.


Making Levantine Cuisine

Making Levantine Cuisine

Author: Anny Gaul

Publisher: University of Texas Press

Published: 2021-12-08

Total Pages: 334

ISBN-13: 1477324593

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Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.


Alice's Kitchen

Alice's Kitchen

Author: Linda Dalal Sawaya

Publisher: Franklin Beedle & Associates

Published: 2005

Total Pages: 0

ISBN-13: 9780966049220

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Linda Dalal Sawaya painter, illustrator, gardener, cook, and Alice's youngest daughter presents the time-honored recipes of her Mother Alice, and their Lebanese immigrant family, with stories and love.While Lebanese cuisine, a very popular and healthy Mediterranean diet, is known for hommus, tabbouli, baba ghannouj, and falafel, Sawaya shares a variety of basic recipes not generally found in this genre of cookbook, for example how to cure olives, bake pita bread, and how to make Lebanese ice cream. The recipes which vary from simple and delicious to complex and sublime are seasoned with family stories that touch the hearts of all readers Middle Eastern and beyond.This newly revised and expanded edition of Alice's Kitchen is greatly anticipated by many since the book out of print for several years.


Authenticity in the Kitchen

Authenticity in the Kitchen

Author: Richard Hosking

Publisher: Oxford Symposium

Published: 2006

Total Pages: 455

ISBN-13: 1903018471

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The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.


Arab Detroit

Arab Detroit

Author: Nabeel Abraham

Publisher: Wayne State University Press

Published: 2000-08-01

Total Pages: 632

ISBN-13: 0814339786

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Metropolitan Detroit is home to one of the largest, most diverse Arab communities outside the Middle East, yet the complex world Arabic-speaking immigrants have created there is barely visible on the landscape of ethnic America. In this volume, Nabeel Abraham and Andrew Shryock bring together the work of twenty-five contributors to create a richly detailed portrait of Arab Detroit. The book goes behind the bulletproof glass in Iraqi Chaldean liquor stores. It explores the role of women in a Sunni mosque and the place of nationalist politics in a Coptic church. It follows the careers of wedding singers, Arabic calligraphers,restaurant owners, and pastry chefs. It examines the agendas of Shia Muslim activists and Washington-based lobbyists and looks at the intimate politics of marriage, family honor, and adolescent rebellion. Memoirs and poems by Lebanese, Chaldean, Yemeni, and Palestinian writers anchor the book in personal experience, while over fifty photographs provide a backdrop of vivid, often unexpected, images. In their efforts to represent an ethnic/immigrant community that is flourishing on the margins of pluralist discourse, the contributors to this book break new ground in the study of identity politics, transnationalism, and diaspora cultures.