Middle_Eastern_Culture_and_Cuisine

Middle_Eastern_Culture_and_Cuisine - 9/30/11 Click to edit...

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Click to edit Master subtitle style 9/30/11 Middle Eastern Culture and Cuisine Linda Ly & David
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9/30/11 Outline I. Geography II. Demographics III. History IV. Foods V. Mealtimes VI. Typical drinks and Toasting VII. Table Manners
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9/30/11 Geography Outer boarders not specified UN sub region: “Western Asia” Armenia, Azerbaijan, Bahrain, Cyprus, Georgia, Iraq, Israel, Jordan, Kuwait, Lebanon,
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9/30/11 Geography Arid & Hot climate Mild winters with some rain Snow in
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9/30/11 Demographics Population: about 355 million Religions: Main: Islam, Judaism, Christianity Druze, Yazidism, Mandean, Gnosticism, Yarsan, Shabak, Zoroastrianism, Baha'i Languages: 3 main languages: 1. Arabic: Widely spoken-Official language in Arab
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9/30/11 History Ancient Near East Cradle of Civilization: Mesopotamia (Iraq), Sumerians, Akkadians, Babylonians, Assyrians, Ancient Egyptians Wheat cultivation and fermentation discovered Persian Empire(Achaemenids), Macedonian Empire (Alexander the Great), Parthian Empire, Sassanid Empire Rice, Poultry, and fruits incorporated into diet Roman Empire, Byzantine Empire Medieval Middle East Islamic Caliphate-1st to unify entire Middle East
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9/30/11 History Ottoman Era-1299-1923- Brought phyllo dough and coffee
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This note was uploaded on 09/30/2011 for the course HM 324 taught by Professor Food during the Spring '09 term at S.F. State.

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Middle_Eastern_Culture_and_Cuisine - 9/30/11 Click to edit...

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