Wine of Reunion by
Exciting to those unfamiliar with Rumi's verse as well as to the veteran scholar, this volume, following on Love Is My Savior, offers more of the little-known Arabic poems of Mawlana Rumi. These poems take the reader on a journey of spiritual search, ecstatic union, universal salvation, and mystic reconciliation, in which Rumi reveals his soul and welcomes everyone to his spiritual feast. This dual-language volume, with its informative introduction, is one of the first to bring Rumi's Arabic poems into English, and it opens a treasury of Rumi's mystic thought and electrifying poetry. The poems pulsate with desire and longing, with erotic meaning, and with ecstatic celebration. Rumi found in his mystic poetry a vehicle for the expression of the endless spiritual bounties of love. The reader will find, at the center of his faith and doctrine, love and a strong belief in universal salvation and unlimited generosity.
Comics Beyond the Page in Latin America by
Comics Beyond the Page in Latin America is a cutting-edge study of the expanding worlds of Latin American comics. Despite lack of funding and institutional support, not since the mid-twentieth century have comics in the region been so dynamic, so diverse and so engaged with pressing social and cultural issues. Comics are being used as essential tools in debates about digital cultures, gender identities, and political disenfranchisement, as well as a whole range of other social issues. Rather than analyzing the current boom in comics by focusing just on the printed text, however, this book looks at diverse manifestations of comics 'beyond the page'. Contributors look at digital comics and social media networks; comics as graffiti and stencil art in public spaces; comics as a tool for teaching architecture or processing social trauma; and comics consumption and publishing as forms of shaping national, social, and political identities.
Early Jewish Cookbooks: Essays on the History of Hungarian Jewish Gastronomy by 
Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean by 
Scents and Flavors by
Collecting 635 meticulous recipes, Scents and Flavors invites us to savor an inventive cuisine that elevates simple ingredients by combining the sundry aromas of herbs, spices, fruits, and flower essences. This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, it opens with appetizers and juices and proceeds through main courses, side dishes, and desserts, including such confections as candies based on the higher densities of sugar syrup--an innovation unique to the medieval Arab world. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient like ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of four extant Babylonian and Roman specimens, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks, and remains today a delectable read for epicures and cultural historians alike. A bilingual Arabic-English edition.
The Land of the Five Flavors by
Renowned sinologist Thomas O. Höllmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Höllmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs. Höllmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination. He discusses local crop production, the use of herbs and spices, the relationship between Chinese food and economics, the influence of Chinese philosophy, and traditional dietary concepts and superstitions. Citing original Chinese sources, Höllmann uncovers fascinating aspects of daily Chinese life, constructing a multifaceted compendium that inspires a rich appreciation of Chinese arts and culture.
