Books by Eqbal Ahmad
The Selected Writings of Eqbal Ahmad
by Eqbal Ahmad
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit?
Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
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Confronting Empire
by David Barsamian, Eqbal Ahmad
Edward W. Said once urged the legendary Eqbal Ahmad not to leave your words scattered to the winds, or even recorded on tape, but collected and published in several volumes for everyone to read. Then those who don’t have the privilege of knowing you will know what a truly remarkable, gifted man you are.” In these intimate and wide-ranging conversations, Ahmad discusses nationalism, ethnic conflict, the politics of memory, and liberation struggles around the world.
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