English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

This article traces an understudied stew known as  qaliyya  through the Indian Ocean littoral to show how foodways influenced each other over the centuries. It proposes an innovative focus on dishes, food names (“gastronyms”), and recipes as tools to reconstruct forgotten culinary connections. From the tenth century onwards,  qaliyya  recipes show up in Middle Eastern cookbooks. We encounter two basic preparations: meat or vegetables boiled and fried in its fat after the liquid has evaporated or fried and then simmered until tender. From early modern times, the dish circulated throughout the Indian Subcontinent, parts of Southeast Asia, coastal Africa, and along the reaches of the Volga and the Danube. In many regions, culinary politics have confined the once prestigious dish to a modest existence on the margins. Such exclusions and silences have broader implications to our understanding of food history and dishes that “didn’t make it.”

Qaliyya : The Connections, Exclusions, and Silences of an Indian Ocean Stew