Richard Tapper je emeritní profesor Školy orientálních a afrických studií v Londýně. Jeho antropologický výzkum se soustředil na Írán, Afghánistán a Turecko, kde se zabýval pastevectvím, vztahy mezi menšinami a státem, islámem, antropologií jídla, íránskou kinematografií a náboženskou politikou.
Recreate the alluring aromas of tapas with this collection of recipes for vegetable, pastry, meat and seafood. Easy-to-follow instructions and clear, practical photographs show you how to make traditional and contemporary Spanish appetisers.
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.