Early Period of Islamic Culinary Art and Culture by M. Ömür Akkor (2022)

Authors : Batuhan Öztürk

Pages : 30-32

Doi:10.53569/apjhls.1119374

View : 29 | Download : 19

Publication Date : 2022-06-30

Article Type : Bookreview

Abstract :The author completed his undergraduate education at Uludağ University, Department of Economics. The author, who has been working on culinary history and culture in various excavation sites in Turkey for about 10 years, has 26 books on culinary culture and food histories. In addition to these works he has carried out, he has been traveling in Turkey for 26 years. Having completed his travels on the basis of Turkey’s provinces, Akkor continues to explore every city, country by country today. In the first part, Akkor talks about short few years he spent in Kilis, where he was born, and some memories of those years while he talks about the table manners and kitchen practices in general in the second part "Culinary Culture of the Period”. In the third part, he initially mentions the basic foodstuffs. In the following part of the same section, the foods belonging to the Early Period mentioned in the Qur’an and Hadith-i Sharifs and the recipes of the products prepared with these foods are given. After every two pages and recipes, two pages are supported with images of plates decorated with Islamic art and photographs of the prepared products.
Keywords : Early Period, Islamic Culinary Art, Islamic Culinary Culture