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In brief, the Alevis are one of the Shi`i groups so remote from the Sunni mainstream (like the Druze, the Ahl-i Haqq, and the `Alawis of Syria) that their adherence to Islam is in doubt. They have little use for the Qur'an (which they believe is missing hundreds of verses about `Ali ibn Abi Talib, the central figure of their faith), they do not attend mosque, and they ignore many of the Islamic regulations. Alevis had a rough time of it during the Ottoman period but their status improved with the Republic, which they enthusiastically backed. A profound change took place in the 1970s, when a new generation of Alevis, growing up in the cities and well-educated, turned to leftist politics as a hallmark of their identity, to the detriment of organized religion.
The Alevi tradition, unwritten and unsophisticated, now must modernize if it is to hold on to the youth and survive. This means either establishing itself as a valid, if heterodox, variant of Islam or, as the more assertive elements would have it, declaring Alevism to be "outside Islam" and its adherents not Muslims. Failing the success of either of these options, the Sunnis of Turkey and the Twelver Shi`is of Iran both avidly seek to bring Alevis into their fold. Religiously, Alevis faces a choice: join with either Sunni or Twelver Shi`i branches, become an independent grouping within Islam, or identify as non-Muslims. Before long, which direction they will go should become apparent.
Middle East Quarterly, March 2000
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This book contains 365 entries--one for each day of the year. Each entry begins with a quotation--either from literature or a quote by a literary giant, and each quote involves food. Writers quoted include Dickens, Thackeray, Austen, Bronte, Lewis Carroll, Shakespeare, George Eliot, and many many more. The entry for the day then explains how to prepare the item mentioned in the quote--for example February 20th's entry is a quote by Thackeray complaining about boiled mutton, and then the authors describe how boiled mutton should be cooked.
All of the recipes are simple--you won't have to raid the spice traders for most of them--however--at the same time, most people really wouldn't want to actually cook a great deal of the recipes. Tastes have changed--most of us, for example, wouldn't be interested in September 23rd's offering of fried frogs' legs, or June 7th's boiled marrow bones, and then there's always March 23rd's boiled bacon.
Nonetheless, the quotes are marvellous, and I finally discovered on April 26th--exactly what syllabub is--and if I am ever inspired, I know how to make it.
The index at the back of the book very helpfully lists all the recipe items--a handy feature. One word of warning, however, this book is not for the inexperienced cook. The recipes do not include traditional oven temperatures, but refer instead to "a hot oven," "a quick oven", and some recipes lack any reference to oven temperatures at all, so you are on your own. This book is more for the peculiarity aspects than the practical cook book approach.
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As for readability this work is usually difficult going, and here I can only give it 3 starts. This is a very scholarly piece and requires a lot of patience for the average reader (like myself). Make sure you read the 1995 reprint of the book, which contains an Afterword that is very helpful in summing up her takes and includes her reflections on reviews of the book. If I were just starting out on this quest, this isn't the first book on biblical interpretation I'd read. Maybe start out with an easier work like Feminist Biblical Interpretation by Letty Russell, and especially Fiorenza's article in it.
All in all this is a great book. I feel fortunate to grasp probably only a small part of what she is thinking. I will be reading her follow-up books to this one: But She Said and Sharing Her Word. If you have patience, you will be truly blessed by Fiorenza's powerful insight into biblical interpretation, and you will see that the Bible from the eyes of women is equally as valid as from the eyes of men, and must be heard! (And if anyone out there knows how to get any of her lectures on tape, please let me know.)
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I did return the cookbook for the lack of recipes.