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Pomegranates and Artichokes

A Food Journey from Iran to Italy
BuchGebunden
288 Seiten
Englisch
Interlink Publishing Group Incerschienen am22.06.2023
"This is the story of photographer and food writer Saghar Setareh's culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes-unconstrained by borders-are shared and transformed through the immigrant experience"--mehr
Verfügbare Formate
BuchGebunden
EUR34,50
TaschenbuchKartoniert, Paperback
EUR28,50

Produkt

Klappentext"This is the story of photographer and food writer Saghar Setareh's culinary journey from Iran to Italy, in which she describes the many parallels that link Middle Eastern and Mediterranean food cultures, and shows how ingredients and recipes-unconstrained by borders-are shared and transformed through the immigrant experience"--
Details
ISBN/GTIN978-1-62371-740-7
ProduktartBuch
EinbandartGebunden
FormatGenäht
Erscheinungsjahr2023
Erscheinungsdatum22.06.2023
Seiten288 Seiten
SpracheEnglisch
MasseBreite 191 mm, Höhe 251 mm, Dicke 33 mm
Gewicht1179 g
Artikel-Nr.60096443
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
Introduction

Iran
Nashta, food to begin the day with
Everyday comfort food & small dishes
The anatomy of an Iranian feast
Byor instead ofthe tea
In Between
Recipes from the Levant & Eastern Mediterranean
Italy
The market & the pantry: a few simple dishes
An appreciation of aperitivo
Il pranzo della domencia & other celebrations
Coffee, merenda & other indulgences


Suggested Menusmehr

Autor

Saghar Setareh was born in Tehran and moved to Rome in 2007 to study at the Fine Art Academy. She has a popular food and photography blog, Lab Noon and has contributed to Food52, Conde Nast Traveller, and National Geographic. Alongside working as a professional photographer, Saghar runs Persian and Italian cooking classes in cities across Italy. She was among Corriere della Sera's selection of "50 Women of Food" in 2020.