Relevant bibliographies by topics / Arabic cuisine

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Arabic cuisine'

Author: Grafiati
Published: 28 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Arabic cuisine"

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Kenan, Pala. "A Conceptual Study of The Role of Ottoman Palace Cuisine on Traditional Amasya Dishes and Gastronomy Culture." Ottoman: Journal of Tourism and Management Research 2021 Vol.6,, No.3 (2021): 949–59. https://doi.org/10.5281/zenodo.6505464.

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<strong>Abstract</strong> At the beginning of the Ottoman palace cuisine, it was different from today&#39;s cuisine in terms of content and taste. Parallel to the development process of the Ottoman Empire, diversity and innovations continued in its cuisine without deteriorating the traditional structure. The cuisine of Amasya was also influenced by these cultures. From this point of view, the motivation and aim of this study; written and visual sources of Ottoman and Amasya cuisine are examined in depth and the role of Ottoman Palace Cuisine on the traditional dishes of Amasya province, which
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Boukid, Fatma. "Gastronomic heritage of legume foods in Southern Mediterranean cuisine." North African Journal of Food and Nutrition Research 8, no. 18 (2024): 19–34. http://dx.doi.org/10.51745/najfnr.8.18.19-34.

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Background: Legumes hold a prominent position among the foundational ingredients of Southern Mediterranean cuisine. Aims: This comprehensive review offers an exploration into the significance of traditional legume-based foods within this culinary landscape, focusing on their cultural significance, nutritional value, and extensive array of dishes. Methods: This study conducted a comprehensive review of traditional legume-based foods in Middle Eastern and North African cuisines by accessing scholarly databases like PubMed, Scopus, and Web of Science, and consulting grey literature from internati
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Febriyanti, Yuyun. "Nasi Minyak, A Product Of Arabian Culinary Heritage, As A Gastronomy Tourism In Palembang City." Journal Gastronomy Tourism 7, no. 2 (2020): 68–73. http://dx.doi.org/10.17509/gastur.v7i2.29863.

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Gastronomy tourism is a food tasting activity that does not only focuses on food but also emphasizes cultural aspects as well as studies the history of the food itself. Indonesian gastronomy is believed to be formed from a fusion of culture and food between natives, such as Chinese, Indians, Middle East, Europe, Portuguese and Dutch. Palembang is a city that is rich in culture from customs to cuisine. Palembang is influenced by various cultures such as Chinese, Middle East, and Arabic. One of Palembang's culinary that is influenced by Arabic culture is nasi minyak (Indonesian fragrant spiced r
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Hoteit, Maha, Edwina Zoghbi, Alissar Rady, et al. "The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action." PLOS ONE 19, no. 10 (2024): e0312429. http://dx.doi.org/10.1371/journal.pone.0312429.

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Traditional Lebanese cuisine is based on traditional dishes, where Arabic sweets play an important role in daily consumption. This study focuses on the evaluation of total fibers and trace elements, especially vitamins A, D, E, and C of traditional foods and Arabic sweets commonly consumed in Lebanon by chemical analysis. A total of thirty types of Arabic sweets were chosen from reputable confectionery establishments, while thirty varieties of traditional Lebanese dishes were collected from central kitchens in the main Lebanese governorates. It was discovered that 23% percent of Arabic sweets
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Hidayat, Zinggara. "Asian Youth Cultural Expression, Creativity, and Innovation on YouTube." Jurnal ILMU KOMUNIKASI 14, no. 1 (2017): 1. http://dx.doi.org/10.24002/jik.v14i1.1178.

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Groups and intercommunity interactions form global society. This study aims to describe the global aspect in the local cultural expression or vice-versa on YouTube videos. The cultural expressions include language, dress, cuisine, festivals and leisure creativities, social customs and lifestyle. Qualitative descriptive approach is used to analyze ten videos made by Southeast Asian young people. This research found that the locality expression goes global. Cultural expressions communicate the cross-cultural understanding especially in mainland, peninsula, and islands. This youth creativity desc
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AlRawi, Sara N., and Suzanna M. Zick. "Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid." Global Journal of Health Science 17, no. 2 (2025): 36. https://doi.org/10.5539/gjhs.v17n2p36.

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Middle Eastern and Mediterranean culinary tradition and dietary practices are used interchangeably due to geographical proximity and similarities in their cuisine. While these regions share historical impact and cultural exchanges there are differences that delineate each region&amp;rsquo;s dietary influences. Dietary practices are one of five core elements of an overarching Traditional Arabic and Islamic Medicine (TAIM) conceptual framework, yet current dietary guidelines are lacking. We introduce the TAIM food pyramid as a visual representation of TAIM&amp;rsquo;s historical and regional nua
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Helenius, Milja, Maija Aksela, Anu Hopia, and Erik Fooladi. "Rose water distillation." Lumat: International Journal of Math, Science and Technology Education 1, no. 2 (2013): 183–88. http://dx.doi.org/10.31129/lumat.v1i2.1113.

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Steam distillation has been used for over two thousand years to isolate the scent of flowers. Rose water is nowadays a rather uncommon ingredient in European cuisine but it is common in, for example, Arabic recipes. The quality of flower distilled waters has improved due to advances in distillation techniques, allowing for better salvaging of flavourings. The aim of this work is to use two different kinds of distillation equipment, modern laboratory distillation equipment and homemade kitchen equipment, and to compare the scents of distilled rose waters. The work is suitable for teaching chemi
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Srikasem, Chaowapark, Pradorn Sureephong, Ahmad Yahya Dawod, Nopasit Chakpitak, and Somsak Chanaim. "Impact of Ramadan on Halal Food Marketing Strategies in the Chinese Market: A Data Analytics Approach." International Journal of Religion 5, no. 10 (2024): 1189–202. http://dx.doi.org/10.61707/3x638d80.

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This study investigates the integration of halal food into Chinese multinational culture amid the Coronavirus epidemic. Applying a thorough data analytics procedure, the research focuses on the evolving e-commerce landscape within China. The adaptation under scrutiny includes a wide range of sociocultural transformations, including linguistic proficiency, social norms, dietary preferences, and e-commerce consumption habits from various cultural domains. A data-driven marketing strategy's analytical structure, supported by an updated Segmentation, Targeting, and Positioning (STP) model, careful
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Miqdarul Khoir Syarofit, Ria Fauziah Salma, Hanik Mahliatussikah, and Eiman Fowzan Abushihab. "The Values of Kediri Local Wisdom in the Qiroah Mahaliyah Text of Malzamah Arabiyah Book in the Syarqi Awwal Program at Markaz Arabiyah." Asalibuna 9, no. 01 (2025): 1–21. https://doi.org/10.30762/asalibuna.v9i01.5304.

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This research aims to identify and analyze the values of Kediri's local wisdom integrated in the Qiroah Mahaliyah texts of the Malzamah Arabiyah book used in the Syarqi Awwal Program at Markaz Arabiyah. Using Norman Fairclough's Critical Discourse Analysis approach, which emphasizes three analytical dimensions (text, discursive practice, and sociocultural practice), this study explores how local wisdom is represented, interpreted, and positioned in Arabic language teaching materials. The research corpus consists of nine reading texts in the Malzamah Arabiyah book containing Kediri's local wisd
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Rodrigues, Manuel. "O Chá Gordo Macaense: Análise histórica das narrativas sobre a sua origem." DAXIYANGGUO - REVISTA PORTUGUESA DE ESTUDOS ASIÁTICOS / PORTUGUESE JOURNAL OF ASIAN STUDIES, no. 26 (December 2021): 131–50. http://dx.doi.org/10.33167/1645-4677.daxiyangguo2021.26/pp.131-150.

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There are many similarities between the Macanese Chá Gordo and European and Oriental banquets. European banquets that many associate with the ancient Greeks and Romans, Italian antipasto whose origin is attributed to Marco Polo who brought it from China, Portuguese acepipes linked to the Arabic Az-zibib and the Chinese Yam chá are according to some, are the basis for the designation Chá Gordo and the dishes that make up this special meal in Macanese cuisine. The eating habits and customs of the Japanese Christians who sought safe haven in Macau in the aftermath of Shogun Tokugawa’s expulsion E
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Dissertations / Theses on the topic "Arabic cuisine"

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Алмасри, Ахмад, Наталія Олександрівна Ворона, Наталия Александровна Ворона та Nataliia Oleksandrivna Vorona. "Застільні традиції арабів як важлива частина арабської культури". Thesis, Сумський державний університет, 2021. https://essuir.sumdu.edu.ua/handle/123456789/84805.

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Арабська кухня - це поняття, яке включає в себе кулінарні традиції кількох східних країн: Ірак, Сирія, Єгипет, Ліван, Йорданія, Палестина та ін. Тому індивідуальні особливості поєднуються з загальними традиціями і в асортименті використовуваних продуктів, і в способах приготування страв. Арабська кухня - одна з найдавніших у світі. Вона дуже різноманітна, так як побут арабів ввібрав в себе не тільки звичаї багатьох народів, які увійшли до складу халіфату в VII-VIII століттях, а й їхніх попередників.
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Guillaumond, Catherine. "La cuisine dans l'Occident arabe médiéval." Lyon 3, 1991. http://www.theses.fr/1991LYO3A002.

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Heyer, Klaus. "The Food Court in the Magic Kingdom: Globalization, Cuisine and Attitudes in Saudi Arabia." ScholarWorks@UNO, 2012. http://scholarworks.uno.edu/td/1442.

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In the last twenty years, Saudi Arabia has been modernizing much faster and in a shorter period than in the majority of the world’s countries. This study seeks to examine factors that influence the diet of Saudi Arabians. Aside from language, one of the principal manifestations of culture is a country’s cuisine. I sought to determine whether factors, such as exposure to other countries, an income increase, or simply the desire to diversify the palette have led to a change in diet. This mixed-methods study employed 148 surveys looking at attitudes towards the United States and other countries,
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Pitchon, Véronique. "De la pratique médicale à la pratique culinaire : alimentation et diététique arabe médiévale." Strasbourg, 2011. http://www.theses.fr/2011STRA1012.

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Comment la relation existant entre diététique et santé a affecté la cuisine arabe et le goût des mangeurs ? C'est cette question qui est à l'origine de ce travail. En prenant pour objet d’étude la cuisine, nous nous sommes intéressée à l’impact de la médecine et de ses préceptes sur les modes de vie. L'étude se situe dans le monde arabe médiéval entre les IXe et XIVe siècles. Le travail se scinde en deux parties. La première étudie l'intégration du modèle médical grec dans la science arabe, ainsi que la redéfinition qu'en ont proposé les scientifiques arabo-musulmans, en particulier pour la ph
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Changuir, Jana. "Podnikatelský záměr založení restauračního zařízení." Master's thesis, Vysoké učení technické v Brně. Fakulta podnikatelská, 2010. http://www.nusl.cz/ntk/nusl-222669.

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This diploma thesis deals with creation, improvement and application of the business plan. Theoretical observations will be found there as well as practical application of this theme. The thesis will describe establishment of Arabic restaurant in the centre of Brno and this business plan will be analyzed from all economical aspects
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Abu-Shams, Leila. "Estudio lingüístico y textual del léxico relativo a la cocina y la alimentación en el dialecto árabe de Rabat (Marruecos) /." Zaragoza : Universidad de Zaragoza, 2002. http://catalogue.bnf.fr/ark:/12148/cb40238076m.

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Books on the topic "Arabic cuisine"

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Weiss-Armush, Anne Marie. The Arabian delights cookbook: Mediterranean cuisines from Mecca to Marrakesh. Lowell House, 1994.

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2

Abyaḍ, Ḥasan. Maʼdubat ayyām zamān: Al-maṭbakh al-Kūrānī = The Banquet of old times : cuisine of al-Kurah. Manshūrāt Jāmiʻat al-Balamand, 2012.

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Mardam-Bey, Farouk. La cuisine de Ziryâb: Propos de tables, impressions de voyages et recettes pouvant servir d'initiation pratique à la gastronomie arabe. Actes Sud, 1998.

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al-Karīm, Muḥammad ibn al-Ḥasan Ibn. A Baghdad cookery book: The book of dishes (Kitāb al-ṭabīkh). Prospect Books, 2005.

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Paris, Erna. The garden and the gun: A journey inside Israel. Lester & Orpen Dennys, 1988.

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Furgison, Leora. Traditional Methods for Arabic Cooking : Discovering the Flavour of Arab Cuisine: Arabic Food Recipes for Beginners. Independently Published, 2021.

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Kal Ma Lilshukulata Como Agua Para Chocolate Like Water for Chocolate Arabic. Bloomsbury Qatar Foundation Publishing, 2014.

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Cuisine orientale. Hachette Littérature, 1994.

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Medieval Cuisine of the Islamic World. University of California Press, 2009.

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Shoup, John A. Culture and Customs of Jordan. Greenwood, 2006. http://dx.doi.org/10.5040/9798400635502.

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After a solid overview of the land, people, and history in Chapter 1, Chapter 2 covers religion. Jordan is still a conservative Muslim state, with a Sunni Muslim majority, that retains good relations with its citizens of other faiths. The discussion of literature and media in Chapter 3 emphasizes the pan-Arabic tradition. In Chapter 4, architecture, art, and traditional crafts in Jordan are shown to be linked to the history of the country and its religious and ethnic diversity. In Chapter 5, the cuisine and culture reveal inspiration from the region of Greater Syria. In the Gender, Marriage, a
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Book chapters on the topic "Arabic cuisine"

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Van Winter, Johanna Maria. "Arabic influences on European Medieval cuisine." In Medieval and Post-Medieval Mediterranean Archaeology. Brepols Publishers, 2017. http://dx.doi.org/10.1484/m.mpmas-eb.5.113476.

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"Early Arabic Cuisine: The Evidence from Medieval Arabic Medical Texts." In Technology, Tradition and Survival. Routledge, 2004. http://dx.doi.org/10.4324/9780203011317-15.

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Campo, Juan E., and Magda Campo. "Food and cuisine." In The Cambridge Companion to Modern Arab Culture. Cambridge University Press, 2015. http://dx.doi.org/10.1017/cco9781139021708.017.

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Orkaby, Asher. "Agriculture and Economy." In Yemen. Oxford University Press, 2021. http://dx.doi.org/10.1093/wentk/9780190932268.003.0008.

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This chapter assesses agriculture and economy in Yemen. Yemen was a latecomer to the Arabian oil market, as significant reserves were discovered only in 1986 by the Hunt Oil Company. Contracts between Yemen and foreign oil companies began as a production-sharing agreement that gradually allotted the government a greater share of oil revenue as initial investment was recouped. The discovery of oil was one of the main factors that facilitated the union between North and South Yemen in 1990. Aside from oil, Yemen's main exports include coffee and qat. The chapter then looks at the water crisis in
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Conference papers on the topic "Arabic cuisine"

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Kartika, Dwi Indah, and Yunita Kartika. "The Spice Route from Arabic, Europe and China to Jayakarta toward Batavian Cuisine: Revitalization of Batavian Local Wisdom Values through Batavian Culinary Gastronomy." In 9th Asbam International Conference (Archeology, History, & Culture In The Nature of Malay) (ASBAM 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/assehr.k.220408.101.

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