No Pork, no Alcohol Why no pork? Ritual slaughter The proscription against alcohol Blood Yet more rules Preferred dishes The culinary promises of Paradise Rules for fasting and meals for religious festivals Secular festivals Religious minorities in Islamic societies A Thousand and One Saucepans – Cooking Among the High and Mighty Hospitality The Umayyads The Abbasids The Ottomans The Safavids The Mughal emperors Cookbooks and Kitchen Practices Professional chefs Modern professional chefs Amateur cooks Cookbooks Arab cuisine Ottoman cuisine Persian cuisine Mughal cuisine Modern cookbooks Itinerant Ingredients – The Flow of Commodities to and from the East From the Far East and the West to the Islamic world Grains Sugar cane Citrus fruits Bananas Water melons Spinach Aubergines From the Middle East to Europe Alcohol Apricots Coffee Marzipan Saffron Sorbets Tomatoes and Peppers – Western Influences on Middle Eastern Cooking Shifts in international trade American plants in the cuisines of the East Potatoes Tomatoes Peppers/chillies Maize (Sweetcorn) Jerusalem artichokes Cacao Tea Doner Kebabs and Falafels – Middle Eastern Cuisine in Europe Doners and falafels Poultry Blancmange Rosewater Traces of Middle Eastern cuisine in British food The growth in popularity of Middle Eastern food in Britain Sweets Old and New – Modern Middle Eastern Cuisine Practical and technical innovations in households large and small Eating at table Modern preservation techniques Changes in gastronomy First restaurants Modern restaurants Your Food – Our Food: The Role of Politics and Economics Politics and economics Culinary identities Dolma in Iraq The dispute over hummus and falafel Chefs for Peace Other conflicts over the origins of foods New forms of gardening Halāl as an economic factor New halāl concepts Foodstuffs among strictly conservative Muslims in the diaspora Conclusion Index of Recipes and Metric Conversions Glossary of Ingredients Timeline Bibliography

"A concise, digestible and enthralling read with stories, recipes, and illustrations from across the Arab world, Iran and Turkey to show the significance cuisine has had on the region over the past 1,500 years. The work covers countries from Morocco to India, and delves into the traditions of the Umayyads, Abbasids, Mughals and Ottomans to uncover the cultural markers of these ages. . . . An essential read to learn more about Middle Eastern cuisine, but also to understand more about the region's history and relationships with other parts of the world."