Middle Eastern historians Febe Armanios and Bogac Ergene provide an accessible introduction to halal (permissible) food in the Islamic tradition, exploring what halal food means to Muslims and how its legal and cultural interpretations have changed in different geographies up to the present day.
Cookery and Dining in Imperial Rome
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Ask a Mexican
Gustavo Arellano
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Christine Manfield's Indian Cooking Class
Christine Manfield
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The Closing of the Muslim Mind : How Intellectual Suicide Created the Modern Islamist Crisis
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Modern Spice : Inspired Indian Flavors for the Contemporary Kitchen
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The Faith Club
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The Oxford Book of Latin Verse : From the Earliest Fragments to the End of the Fifth Century A.D.
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The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli
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Fruit from the Sands
Robert N. Spengler
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Devoted to Death
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Black Food Matters
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Food History & Recipe Origins
Albert Jack
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