DOCSLIB.ORG

Breakfast & Brunch

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Breakfast & Brunch BREAKFAST & BRUNCH Continental Mini Continental $59.99 Serves 10 Mighty Continental $67.99 Serves 10 Scones and Loaves An assortment of 21 pieces of small An assortment of 12 bakery fresh jumbo- Continental $70.99 Serves 10 Danish, bagels, and crumb topped muffins sized muffins, bagels, Danish, and iced An assortment of 10 scones and served with butter and cream cheese, half cinnamon rolls served with butter and 10 slices of fruit bread served with gallon orange juice, and Acme Gourmet cream cheese, half gallon orange juice, butter, half gallon orange juice, Roasted Coffee and Acme Gourmet Roasted Coffee and Acme Gourmet Roasted Coffee Disposable tableware included Disposable tableware included Disposable tableware included Trays Petite Morning Breakfast Grande Morning Breakfast Scones and Loaves Pastry Tray $24.99 Serves 10 Breads Tray $29.99 Serves 10 Breakfast Tray $34.99 Serves 10 An assortment of 21 pieces of small An assortment of 12 bakery fresh jumbo- An assortment of 10 scones and 10 Danish, bagels, and crumb topped muffins sized muffins, bagels, Danish, and iced slices of fruit bread served with butter served with butter and cream cheese cinnamon rolls served with butter and Disposable tableware included cream cheese Disposable tableware included Disposable tableware included Buffets & More! Executive Hot Manager’s Hot Rise and Shine Breakfast Buffet $84.99 Serves 10 Breakfast Buffet $99.99 Serves 10 Complete Breakfast $69.99 Serves 10 Scrambled eggs, choice of three slices Twenty breakfast burritos filled with Ten individual 8 oz. parfait cups layered of bacon or sausage links, hash brown scrambled eggs, cheese, sautéed peppers with low fat yogurt, berries, and topped potatoes, bagels with cream cheese and onions; choice of three slices of with granola – Served with a variety of and butter, half gallon orange juice, bacon or sausage links, hash brown ten chewy granola bars, half gallon orange and Acme Gourmet Roasted Coffee potatoes, salsa, half gallon orange juice, juice, and Acme Gourmet Roasted Coffee and Acme Gourmet Roasted Coffee Disposable tableware included Disposable tableware included Disposable tableware included Pancakes and Eggs Breakfast $79.99 Serves 10 Twenty pancakes with scrambled eggs; Working offered with choice of three slices of Breakfast Meeting $69.99 Serves 10 bacon or sausage links, butter, syrup, Featuring 10 of our breakfast sandwiches half gallon orange juice, and Acme with egg, American cheese, and your Gourmet Roasted Coffee choice of bacon, ham, or sausage on a flaky biscuit served with 20 hash brown Disposable tableware included patties, half gallon orange juice, and Acme Gourmet Roasted Coffee Disposable tableware included 3235 Manchester Road, Akron, Ohio 44319 • www.acmecatering.com • 330.645.6222 Prices and Details Subject to Change January 2019 BREAKFAST & BRUNCH Frittata Chorizo Sausage & Cheese An Italian style omelet made with shredded potatoes Seasoned with a dash of chili powder and fire roasted sweet peppers and flavorful ingredients baked right in the pan! Three Cheese $36.99 Mozzarella, Cheddar, and shredded Parmesan cheeses Serves 8 to 12 seasoned with tarragon Smoked Sausage Summer Vegetable Smoked sausage and Swiss cheese seasoned with chives Offered with or without bacon, assorted sautéed vegetables, and Swiss cheese seasoned with thyme “Denver Style” Ham, Vegetable, and Cheese Italian Vegetable & Mushroom Diced ham, onions, red and green peppers, and Cheddar cheese Grilled zucchini, yellow squash, tomatoes, and mozzarella cheese Sausage & Cheese seasoned with Italian herbs Breakfast sausage and Cheddar cheese seasoned with chives Quiche Our 9-inch pastry shell is filled with savory custard Double Onion and a selection of delicious ingredients Sautéed sweet and green onions combined with Parmesan cheese $22.99 each Broccoli & Cheddar Cut into your choice of 6 or 8 pieces Quiche Lorraine Spinach & Mushroom Smoked bacon, onion, and Swiss cheese Baby spinach sautéed with sliced mushrooms Three Cheese and Cheddar cheese with a splash of sherry Three Cheese, Parmesan, and rich cream cheese seasoned with dill Sides & Treats Breakfast Items A La Carte (Priced Per Guest) Breakfast Meats (Priced Per Guest) Breakfast Burritos (two per guest) $4.00 Sliced Bacon (three per guest) $3.00 Scrambled Eggs $2.50 Country Style Sausage Links (three per guest) $3.00 Cheese Omelet $4.00 Yogurt Parfait $3.50 Breakfast Potatoes (Priced Per Guest) Cinnamon & Vanilla French Toast $3.50 Potatoes O’Brien $2.50 Cinnamon French Toast Red Skin Home Fries $2.50 Breakfast Casserole (serves 8 to 12) $32.99 Traditional Hash Browns $2.50 Chewy Granola Bars $1.50 Hash Brown Triangles (two per guest) $2.50 Breakfast Sandwich with choice of meat on a biscuit $3.00 (Priced Per Piece) Pancakes (two per guest) $2.50 Breakfast Breads Iced Cinnamon Roll $3.50 Fruits (Priced Per Guest) Jumbo Muffin $2.00 Fresh Fruit Salad $3.00 Mini Square, Crumb Top Muffin Assortment $1.25 Fruit Kabob $1.50 each Breakfast Bread Slice Assortment $2.00 Whole Fruit Assortment $1.50 per piece Small Bagel Assortment $1.00 Large Bagel Assortment $2.00 Scone Assortment $2.50 Donuts (one dozen) $13.80 Beverages Coffee/Tea (includes cups, stirs, cream, sugar, and sweetener) Bottled Water (16.9 oz. bottle) $1.00 12 cup disposable carafe $20.00 Soft Drink Assortment (12 oz. can) $1.00 3235 Manchester Road, Akron, Ohio 44319 • www.acmecatering.com • 330.645.6222 Prices and Details Subject to Change January 2019.
Load more

Recommended publications
  • Tableware, Kitchenware and Household Articles of Wood, Metals, Glass and Plastics
    Tableware, kitchenware and household articles of wood, metals, glass and plastics A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Mailing address: P.O. Box 30009 3001 DA Rotterdam The Netherlands Phone: +31 10 201 34 34 Fax: +31 10 411 40 81 E-mail: [email protected] Internet: http://www.cbi.nl Office and showroom: WTC-Beursbuilding, 5th floor Centre for the Promotion of Imports from developing countries 37 Beursplein Rotterdam The Netherlands TABLEWARE, KITCHENWARE AND HOUSEHOLD ARTICLES OF WOOD, METALS, GLASS AND PLASTIC A SURVEY OF THE NETHERLANDS AND OTHER SELECTED MARKETS IN THE EUROPEAN UNION Compiled for CBI by: ProFound Advisers in Development in collaboration with Mr. R.W. van den Bosch September 1999 DISCLAIMER The information provided in this market survey is believed to be accurate at the time of writing. It is, however, passed on to the reader without any responsibility on the part of CBI or the authors and it does not release the reader from the obligation to comply with all applicable legislation. Neither CBI nor the authors of this publication make any warranty, expressed or implied, concerning the accuracy of the information presented, and will not be liable for injury or claims pertaining to the use of this publication or the information contained therein. No obligation is assumed for updating or amending this publication for any reason, be it new or contrary information or changes in legislation, regulations or jurisdiction. Update of CBI market survey ‘Tableware, kitchenware, and household articles
    [Show full text]
  • History FHEQ Level
    Richmond, the American International University in London January 2016 COURSE SPECIFICATION DOCUMENT Academic School/Department: Communications, Arts and Social Sciences Programme: History FHEQ Level: 5 Course Title: History of Food and Table Manners Course Code: HST 5815 Course Leader: Rosanna Graziani (Rome) Student Engagement Hours: 120 Lectures: 45 Seminar / Tutorials: Independent / Guided Learning: 75 Semester: Fall/Spring/Summer Credits: 12 UK CATS credits 6 ECTS credits 3 US credits Course Description: ITALIAN STUDY CENTRES ONLY. This course explores food and food habits in human history from early civilization to the Modern period, via the Classical world and the Middle Ages. Themes such as the social function of banquets, dietary rules, food models, cultural identity and table manners are considered. Students examine evidence based on written sources and on archaeological and artistic remains in order to compare the dining habits of different social groups across different historical periods (e.g. Romans vs. Barbarians; nobles vs. peasants; lay vs. religious; urban vs. rural). The social, political, economic and cultural history of food and table manners are studied within the spaces in which the people lived and ate - including the interiors of households, palaces and monasteries. Prerequisites: HST 3200 World Cultural History or GEP 4180 Research and Writing II Richmond, the American International University in London January 2016 Aims and Objectives: The course aims to provide students with knowledge of the history of food of the European territories, focusing in particular on the Italian peninsula and Rome, attempting to demonstrate the similarity of food cultures in different epochs and territories, and to explain how dining habits and cooking techniques changed.
    [Show full text]
  • Disposable Catering Tableware Buying Guide
    DISPOSABLE CATERING TABLEWARE BUYING GUIDE In a changing world and with the growing concern for the environment, it is essential to be able to offer your customers ecological choices in terms of disposable, recyclable and biodegradable tableware. Today, many customers are more likely to buy your food and dishes if you offer the option of recyclable and compostable tableware, cutlery and kitchen accessories. Whether you are a caterer, a bistro or restaurant owner, hotel manager, or take-out restaurant, Solia offers a wide range of disposable catering tableware, which is elegant, stylish, practical and recyclable and/or compostable. Look through this guide to learn more about all the possibilities available to you, in terms of compostable and recyclable materials, glassware, tableware, cutlery and food packaging. What are the disposable and reusable materials available for catering tableware? With the evolution of the recycling technology, the plastic has become easier to recycle, even for the food-related business. But this is not the only available material out there. Here is an overview of each material that we use to create our amazing disposable catering tableware collection. Eco-Friendly Plastic As we have mentioned before, plastic is now much easier to dispose of and to recycle. Plastic can withstand high and long temperature and stands out by its versatility. Solia creates high-end plastic catering tableware, cutlery, glassware, and catering accessories with sustainable plastic that is 100 % recyclable and reusable. You will find plastic trays, plastic plates, plastic mini-dishes, plastic cutlery and more! Our recommendations: PLASTIC BALL CHAIR WHITE 1.7 OZ (CASE OF 200) Plastic Cocktail Cup 20 oz (Case of 48) Cooking Pot 22 oz with Lid Transparent (Case of 100) Sugarcane Pulp First, using disposable sugarcane pulp tableware reduces pollution and energy consumption.
    [Show full text]
  • Chinese Cuisine the Most Common Way to Greet People Is to Say
    Chinese Cuisine The most common way to greet people is to say nǐ hǎo 你好! • 25% of the world’s population • 7% of world’s arable land 民以食为天 nǐ chi fan le ma? 你吃饭了吗？ Chinese food can be divided into 8 regional cuisines 34 provincial regions Common features of Chinese food Colour, shape, aroma & taste 8 regional cuisines Peking duck Shanghai snack (scallion, wrap, sauce ) 8 regional cuisines Shandong Cuisine Stewed Meat Ball Lion's Head Meatballs Yellow River Carp in Sweet and Sour sauce 8 regional cuisines Sichuan Cuisine Hot Pot Sichuan cooks specialize in chilies and hot peppers and Sichuan dish is famous for aromatic and spicy sauces. 8 regional cuisines Sichuan Cuisine Kung Pao Chicken Mapo Dofu 8 regional cuisines Roasted Piglet Cantonese Cuisine Shark Fin Soup Steamed Sea Bass 8 regional cuisines Cantonese Cuisine Dim Sum Jiangsu 8 regional cuisines Cuisine Jiangsu Cuisine Fujian Stewed Crab with Clear Soup Cuisine Long-boiled and Dry-shredded Meat Duck Triplet Crystal Meat Buddha Jumping Squirrel with Mandarin Fish Over the Wall Liangxi Crisp Eel Snow Chicken 8 regional cuisines Hunan Cuisine Peppery and Hot Chicken 江西人不怕辣 四川人辣不怕 湖南人怕不辣 8 regional cuisines Anhui Cuisine Stewed Snapper; Huangshan Braised Pigeon Zhejiang Cuisine Sour West Lake Fish, Longjing Shelled Shrimp, Beggar's Chicken In general, southerners have a sweet tooth northerners crave salt Traditionally, one typical meal contains: Cold dishes (starter) Meat dishes Unlike British, Vegetables Chinese will invite Soup honorable guests Fish to dinner in Starch restaurants. Starter Meat dish 鸡 Ji Luck Chicken's feet are referred to As_______________phoenix feet.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • The Future of Tableware and Cooking Vessels
    University of the Pacific Scholarly Commons College of the Pacific aF culty Books and Book All Faculty Scholarship Chapters 10-10-2014 The uturF e of Tableware and Cooking Vessels: Some Predictions and Practical Experiments Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facbooks Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2014). The uturF e of Tableware and Cooking Vessels: Some Predictions and Practical Experiments. In Mark McWilliams (Eds.), Food and Material Culture (48–55). Totnes, Devon, England: Oxford Symposium/Prospect https://scholarlycommons.pacific.edu/cop-facbooks/49 This Contribution to Book is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Books and Book Chapters by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. The Future ofTableware and CookingVessels: Some Predictions and Practical Experiments KenAlbala In the five centuries since the advent of the fork as a standard eating utensil, the evolution of tableware and cutlery has been fairly stagnant. There have been periods of proliferation in the size, number and rype of cutlery - witness the rigid formaliry of the Victorian era with its vast array of knives, forks, spoons and dishes for separate courses, or even the Baroque era with its fanciful elaborate serving vessels. There have also been periods of relative informality, when meal structures and ingredients were simplified and so too were the utensils on the table.
    [Show full text]
  • Safer Food Better Business Indian, Pakistani Bangladeshi and Sri Lankan Cuisines
    SAFER FOOD BETTER BUSINESS INDIAN, PAKISTANI BANGLADESHI AND SRI LANKAN CUISINES Updated: March 2016 WORKING WITH FOOD? WHAT YOU NEED TO KNOW BEFORE YOU START It is easy for you to spread bacteria to food without realising. These bacteria are invisible and could make customers ill. Your personal hygiene is important. This is what you need to do to keep food safe: BEFORE YOU START WORKING WITH FOOD Always wash your hands Wear clean clothes Wear an apron if handling Tell your manager if you unwrapped food have vomiting or diarrhoea and do not work with food Take off your watch and jewellery It is a good idea to tie hair back and wear a hat or hairnet WHEN YOU ARE WORKING WITH FOOD No smoking No eating or drinking Avoid touching your Cover cuts with a brightly face, coughing or coloured waterproof sneezing over food dressing Food Standards Agency l food.gov.uk/sfbb WASHING HANDS EFFECTIVELY Step 1: Wet your hands Step 2: Rub your hands Step 3: Rub the palm of one thoroughly under warm together palm to palm to hand along the back of the running water and squirt make a lather other and along the fingers. liquid soap onto your palm Repeat with the other hand Step 4: Put your palms Step 5: Rub around your Step 6: Rinse off the soap together with fingers thumbs on each hand with clean water and dry interlocked and rub in and then rub the fingertips your hands thoroughly on between each of the of each hand against a disposable towel.
    [Show full text]
  • Cutlery of Headings 8211 Through 8215 of the Harmonized Tariff Schedule of the United States
    What Every Member of the Trade Community Should Know About: Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States AN INFORMED COMPLIANCE PUBLICATION MARCH 2011 Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States March 2011 NOTICE: This publication is intended to provide guidance and information to the trade community. It reflects the position on or interpretation of the applicable laws or regulations by U.S. Customs and Border Protection (CBP) as of the date of publication, which is shown on the front cover. It does not in any way replace or supersede those laws or regulations. Only the latest official version of the laws or regulations is authoritative. Publication History First Published: August 2009 Revised February 2010 Revised March 2011 PRINTING NOTE: This publication was designed for electronic distribution via the CBP website (http://www.cbp.gov/) and is being distributed in a variety of formats. It was originally set ® up in Microsoft Word97 . Pagination and margins in downloaded versions may vary depending upon which word processor or printer you use. If you wish to maintain the original settings, you may wish to download the .pdf version, which can then be printed ® using the freely available Adobe Acrobat Reader . 2 Cutlery of Headings 8211 through 8215 of the Harmonized Tariff Schedule of the United States March 2011 PREFACE On December 8, 1993, Title VI of the North American Free Trade Agreement Implementation Act (Pub. L. 103-182, 107 Stat. 2057), also known as the Customs Modernization or “Mod” Act, became effective.
    [Show full text]
  • Tableware Fiber Blend
    www.earthchoicepackaging.com Tableware Fiber Blend Social responsibility, respect and care for the environment require action in today’s world, while keeping an eye on the future. These products are made from trees and other renewable plant-based materials. Fiber (paper) material Soak through resistant design • Made of a blend of bagasse (sugar cane), • Resists grease, moisture and helps bamboo and wood fibers, which are eliminate messy leaks renewable resources. Compostable Strong • Many SKUs meet ASTM D6868 • Offers durable construction for multi-food compostability standard and are applications compostable in commercial facilities, which may not exist in all areas. Not suitable for home composting. www.earthchoicepackaging.com Tableware Pactiv Item MC500120001 Pactiv Item MC500160001 Pactiv Item MC500060001 Pactiv Item MC500070001 ® 6.75” Placesetter® 12 oz. Placesetter® 16 oz. Placesetter® 6” Placesetter Description Description Description Preferred™ Snack Description Preferred™ Snack Preferred™ Bowl Preferred™ Bowl Plate Plate Case Cube 2.1 Case Cube 2.73 Case Cube 1.3 Case Cube 2.1 Case Wt. 23.5 Case Wt. 27.9 Case Wt. 16.7 Case Wt. 20.2 Case Pack 1000 Case Pack 1000 Case Pack 1000 Case Pack 1000 Pactiv Item YMC500090002 Pactiv Item YMC500110002 Pactiv Item MC500440002 Pactiv Item MC500100002 ® 8.75” Placesetter® 10” Placesetter® ® 8.75” Placesetter ™ 10” Placesetter Description ™ Description Preferred Description Preferred Description Preferred Plate 3-Cmpt. Platel 3-Cmpt. Plate Preferred Plate Case Cube 1.34 Case Cube 1.23 Case Cube 2.5 Case Cube 1.3 Case Wt. 18.0 Case Wt. 18.0 Case Wt. 24.6 Case Wt. 24.64 Case Pack 500 Case Pack 500 Case Pack 500 Case Pack 500 Pactiv Item MC500430001 Pactiv Item YMC500470001 Pactiv Item MF500100000 Pactiv Item MF500440000 7.5” x 10” 9.875” x 12.5” EarthChoice 10” EarthChoice 10”/3 Placesetter® Placesetter® Description Description cmpt fiber plate Description Preferred Oval Description Preferred Oval fiber plate USA USA Platter Platter Case Cube 1.8 Case Cube 2.5 Case Cube 1.3 Case Cube 2.30 Case Wt.
    [Show full text]
  • Kitchen & Dining Products
    KITCHEN & DINING PRODUCTS: ENSURE REGULATORY & QUALITY COMPLIANCE MEET APPLICABLE SAFETY STANDARDS SGS has a global network of laboratories that are accredited to test materials, kitchen and dining products in accordance with the international and national safety and quality requirements for cookware, tableware, cutlery... EUROPE • Framework Regulation (EC) No 1935/2004 • Legislation on specific materials • Directives on individual substances • REACH • Safety and performance tests (EN 12983-1, ISO 2747, EN 13258...) U.S. • Food Contact Materials Testing: FDA CFR 21 parts 175-189 & FDA CPG WHAT CHALLENGES FOR 7117.05, 06, 07 PRODUCTS THAT COME • California Prop 65 INTO CONTACT WITH • Safety and performance tests FOOD? according to CMA (Cookware Manufacturers Association): Handle torque and fatigue resistance, Strength Consumers expect that the products test (for plastic handle only), Flame they purchase will be safe and / softening test (for thermoplastics), performant. What substances are Glass cover breakage resistance, present in my cookware? What is being Flatness of pan bottoms Dry boil test leached into food? Will the handle of my knife be reliable? Will my glasses be resistant to 3-year dishwashing? PRODUCTS COVERED Armed with strong expertise and SGS has experience in an extensive remarkable technical support, SGS range of kitchen and dining products and offers complete testing solutions tests all varieties of products, including: (performance, chemical, food contact), • Cookware /Bakeware: Casserole technical and regulatory consultancy as dishes, sauce pans, woks, stir-fry well as audits and inspections for all cookware, stock pots, cake pans, tea varieties of kitchen and dining kettles... products.. • Cutlery, holloware, kitchen utensils • Tableware: plates, glassware, ceramicware..
    [Show full text]
  • Table Setting Guidelines
    1 Table Setting Guidelines 999-06 4 ‐H Youth Development An attractively set table is almost as important to a great meal as the food. The way the table is set can influence how people feed about the meal by adding to the appeal of the food being served. Even a well-cooked meal is made more appetizing when it is served in an attractive setting. When planning your table setting, be creative; let your personality shine through! You don’t have to go out and buy new things. Use what you have at home or borrow from friends and family. Just remember that you must be able to eat safely from all tableware. Plan ahead. Plan your place setting and practice at home. Consider taking a photo of the setting or draw a sketch to help you reassemble it at the fair. Terminology Appointments: all items used to set the table (i.e. tablecloth, placemat, napkin, dinnerware, glassware, flatware, and centerpiece) Cover: the space allotted for one person. Dinnerware: plates, bowls, and other dishes Flatware: knives, forks, and spoons Glassware: drinking glasses Place setting: the arrangement of the tableware for a single meal. Each setting should fit within a standard 24” wide x 15” deep space. Tableware: the dishes, flatware and glassware used in setting a table The Menu Before you plan your menu, there are three questions to ask yourself: 1. What meal do I want to serve? (i.e. breakfast, lunch, dinner, after-school snack) 2. Am I planning for a special occasion? (i.e. birthday, Mother’s Day, Valentine’s Day) 3.
    [Show full text]
  • Food and Foodways in the Medieval Islamic World
    American Journal of Humanities and Social Science (AJHSS) Volume 5, 2020 Food and Foodways in the Medieval Islamic World Véronique PITCHON ArcHiMedE (Archéologie et Histoire de la Méditerranée – Europe) - UMR 7044 du CNRS, Université de Strasbourg, 5 av. du Gl Rouvillois - 67083 Strasbourg - France Introduction What did people eat in the medieval Arab world? A priori a simple question for connoisseurs of the history of food, yet an enquiry into this topic reveals a complex story of everyday life concerning the most basic and necessary act for survival: eating. The subject of food in the medieval Arab world has not escaped scholastic interest as witnessed by the growing number of works by historians in recent years. These oeuvres depended largely upon a legacy of excellent sources far more extensive than the traces bequeathed to the historian in the West. Of astonishing diversity they have permitted the drawing of a clear picture of the power structure and its‟ operation at various times during the era of the Arab-Muslim empire and it is therefore appropriate that from these sources that we propose to examine the foodways created to serve this extensive, eastern culture. The Arab empire was geographically vast; consequently, the terrains of the various regions and their inherent climates supported a diversity of natural produce, animal and vegetable which under local cultural influences led to the creation of very different cuisine in large urban centers. To the East, for example, cooking accommodated both Persian and Indian influences, enjoying plentiful native spices, while in the West these condiments being rarer, appeared less frequently.
    [Show full text]