Through observation, participation, questioning, and living with the people of the United Arab Emirates, Dr. Kanafani has gathered interesting and original information on food and body rituals, reporting on habits and practices in coastal cities as well as in desert dwellings, oases, and settlements. This volume presents the author's observations and interpretations, along with thirty-eight photographs, seventy drawn figures, and a bibliography.
In this informative book, Dean Daghir presents a well-documented history of agricultural education at AUB from the early part of the twentieth century to the current day. This account is preceded by an introductory chapter on the history of agriculture in the Levant, widely considered to be one of the areas where human beings first transformed from hunter-gatherers to farmers. This book is a rich testimony to the contributions of the Faculty of Agricultural and Food Sciences (FAFS) and its graduates toward development in the Middle East region. The book will be of interest not only to former and current FAFS students, faculty, and staff members, but also to all those interested in AUB and its growth over the years.
Food Composition has been a popular nutritional resource for more than 40 years. It is an informative handbook for both specialists and laymen and all those interested in Middle Eastern foods and their nutritive value. In addition to presenting valuable nutritional information, the book also provides helpful translations in English and Arabic of the names of many food items. In addition to the food composition tables, the book includes 104 recipes for Middle Eastern dishes and their nutritional composition. Nine appendices complete the work.
In commemoration of AUB's centennial, the June 1967 symposium, “Food for the Man of Tomorrow" was organized, resulting in this collection of symposium papers by educators, researchers, sociologists, economists, nutritionists, and others actively involved with the problems of food production in the region. The participants were tasked with creating an inventory of techniques used in different parts of the world for improving the quantity and quality of food for man, and to compare and contrast these with work then current in the Middle East. The fifty articles herein are grouped under five sections: agricultural economics, animal production and protection, soil and irrigation, crop production and protection, and food technology and nutrition.
Traditional food recipes based on ancestral knowledge are a cultural treasure and deserve preservation. Such is the case with the recipes contained in this book, the outcome of a project entitled “Wild Edible Plants: Promoting Dietary Diversity in Poor Communities of Lebanon," conducted by AUB's Department of Nutrition and Food Science; the Environment and Sustainable Development Unit (ESDU) of AUB's Faculty of Agriculture and Food Sciences; and AUB's Nature Conservation Center (previously, IBSAR – the Initiative for Biodiversity Studies in Arid Regions). The project was funded by the International Development Research Center (IDRC).