Here are 100 books that Red Sands fans have personally recommended if you like
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When I first visited Central Asia in 2008, little did I know that it would become the focus of my life and work. I now advise the World Bank and national governments on economic development, with a particular focus on tourism, and I’m the Chairman of the Royal Society for Asian Affairs. I am Uzbekistan’s Ambassador for Tourism, a co-founder of the Silk Road Literary Festival, and I’ve written and updated guidebooks to Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, and the Silk Road.
The shrinking of the Aral Sea is arguably the greatest manmade environmental disaster of the 20th century. Kazakh writer Rollan Seisenbayev uses the catastrophe as the backdrop for his novel, exploring the impact on local people through the eyes of a fisherman and his son who are confronted not only with the vanishing sea but as a result also the disappearance of their livelihood and future. The Dead Wander in the Desertwas long-listed for the PEN Translation Prize and deserves to be much more widely read.
From Kazakhstan's most celebrated author comes his powerful and timely English-language debut about a fisherman's struggle to save the Aral Sea, and its way of life, from man-made ecological disaster.
Unfolding on the vast grasslands of the steppes of Kazakhstan before its independence from the USSR, this haunting novel limns the struggles of the world through the eyes of Nasyr, a simple fisherman and village elder, and his resolute son, Kakharman. Both father and son confront the terrible future that is coming to the poisoned Aral Sea.
I am a Professor Emeritus of Classical and Byzantine History, and I was fascinated by Attila and the Hun and Genghis Khan from early childhood when I decided that I would become a historian. I set out to write the history of the Eurasian nomads from their perspective, and so convey their neglected history to a wider readership.
A literate history of the economic and religious history of Europe, the Middle East, and adjacent Eursian steppes from fifth century B.C. down to the opening of the twenty-first century.I found the book a delight to read.
The first ten chapters are complementary to my work Empires of the Steppes. Professor Frankopan, however, continues the story to emergence of the global economy based on oceanic trade.The excellent analysis of colonial rivalries of the nineteenth and twentieth centuries is a must reading for understanding the geopolitical role of Eurasia today the Belt and Road initiative of China.
The No. 1 Sunday Times and international bestseller - a major reassessment of world history in light of the economic and political renaissance in the re-emerging east
For centuries, fame and fortune was to be found in the west - in the New World of the Americas. Today, it is the east which calls out to those in search of adventure and riches. The region stretching from eastern Europe and sweeping right across Central Asia deep into China and India, is taking centre stage in international politics, commerce and culture - and is shaping the modern world.
This region, the…
When I first visited Central Asia in 2008, little did I know that it would become the focus of my life and work. I now advise the World Bank and national governments on economic development, with a particular focus on tourism, and I’m the Chairman of the Royal Society for Asian Affairs. I am Uzbekistan’s Ambassador for Tourism, a co-founder of the Silk Road Literary Festival, and I’ve written and updated guidebooks to Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, and the Silk Road.
Tragically little Central Asian literature has been translated into English: Hamid Ismailov’s books are notable exceptions. The Devils’ Dance won the 2019 EBRD Literature Prize, and it was the first time an Uzbek writer was awarded a major international prize. It is the desire to see more writers like Hamid be able to bring their books to global audiences that prompted me to co-found the Silk Road Literary Festival.
On New Years' Eve 1938, the writer Abdulla Qodiriy is taken from his home by the Soviet secret police and thrown into a Tashkent prison. There, to distract himself from the physical and psychological torment of beatings and mindless interrogations, he attempts to mentally reconstruct the novel he was writing at the time of his arrest based on the tragic life of the Uzbek poet-queen Oyhon, married to three khans in succession, and living as Abdulla now does, with the threat of execution hanging over her. As he gets to know his cellmates, Abdulla discovers that the Great Game of…
When I first visited Central Asia in 2008, little did I know that it would become the focus of my life and work. I now advise the World Bank and national governments on economic development, with a particular focus on tourism, and I’m the Chairman of the Royal Society for Asian Affairs. I am Uzbekistan’s Ambassador for Tourism, a co-founder of the Silk Road Literary Festival, and I’ve written and updated guidebooks to Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, and the Silk Road.
Alisher Navoiy is regarded as the father of the Uzbek language: he was the first person to use Chagatai (the forerunner of modern Uzbek) as a literary language, and he’s Uzbekistan’s national poet. English romantic poet Andrew Staniland, who has translated many of Navoiy’s poems, wrote A New Diwan after his first visit to Uzbekistan. It’s a collection of 84 short poems written in long couplets, inspired by Navoi’s original writing and by the wonders of the Silk Road cities.
Andrew Staniland's "A New Diwan (h/t Alisher Navoiy)" is a sequence of 84 short poems, written in long, stepped couplets and inspired by the fifteenth century poet, as well as by Uzbekistan's Silk Road cities, its literature and landscapes. It is a contemplative, non-narrative sequence, to be read a few poems at a time.
Some people travel through food–they seek out authentic foods when they are travelling, visit certain places just to eat their specialties, and travel from their own kitchens when they are at home. This book list is for them. The same has always been the case with me, and I have continued this habit of exploring culture through food in the writing of my own cookbooks. Amber & Rye was the book for which I physically travelled the most, and my partner did all the travel photography too, so it was a family experience.
This is a book you’ll want to go to bed with again and again. It combines travel and food in the most evocative, interesting of ways.
In this book, Eden travels from pre-war Odesa to Istanbul and on to Trabzon, covering the little-known history of the fascinating Black Sea region along the way. You’ll want to cook all the recipes if only to add that extra dimension to your reading experience.
Winner of the Guild of Food Writers' Best Food Book Award 2019
Winner of the Edward Stanford Travel Food and Drink Book Award 2019
Winner of the John Avery Award at the Andre Simon Food and Drink Book Awards for 2018
Shortlisted for the James Beard International Cookbook Award
'The next best thing to actually travelling with Caroline Eden - a warm, erudite and greedy guide - is to read her. This is my kind of book.' - Diana Henry
'A wonderfully inspiring book about a magical part of the world' -…
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This is the first book of its kind to combine a focus on women’s food knowledge from growing and harvesting to cooking.
The author draws from a wide array of sources to provide a rare cross-cultural and historical perspective on women’s food practices and their significance to “sexual politics.” Written in accessible and lively prose that is both informative and a pleasure to read.
Women have always been inextricably linked to food, especially in its production and preparation. This link, which applies cross-culturally, has seldom been fully acknowledged or celebrated. The role of women in this is usually taken for granted and therefore often rendered unimportant or invisible. This book presents a wide-ranging, interdiscplinary and comprehensive feminist analysis of women's central role in many aspects of the world's food systems and cultures. This central role is examined through a range of lenses, namely cross-cultural, intergenerational, and socially diverse.
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman
First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…
I am a Professor of History at Texas A&M University and Fellow of the Royal Historical Society. I teach and research broadly in the histories of Britain and its empire, North America, and the Atlantic world. I am the author of four books, including Making Headlines: The American Revolution as Seen through the British Press and The Weight of Vengeance: The United States, the British Empire, and the War of 1812. I am especially fascinated with how imperialism shape colonizers’ cultures.
I love this book primarily for the ambitiousness of its breadth. It begins thousands of years ago with the role of early grain domestication in empire-building and stretches to the roles of modern cuisines in global trade, industry, and capitalism. Although a whirlwind of peoples and places from across human history, this beautifully written and illustrated book is easy for any reader interested in the subject to digest.
Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines from the mastery of grain cooking some twenty thousand years ago, to the present in this superbly researched book.
Probing beneath the apparent confusion of dozens of cuisines to reveal the underlying simplicity of the culinary family tree, she shows how periodic seismic shifts in culinary philosophy" beliefs about health, the economy, politics, society, and the gods prompted the construction of new cuisines, a handful of which, chosen as the cuisines of empires, came to dominate the globe.
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
Truly a remarkable book, this seminal work has been – and continues to be - profoundly influential in shaping our understanding of food. The book’s subtitle – An Encyclopedia of Kitchen Science, History and Culture – expresses its huge breadth Writing with great clarity and concision, McGee shares the history of foods – such as cheese, chocolate, grains, sugar – and explains the science of how humans use, cook and preserve them. If you’re at all interested in understanding food better, then this is the book for you.
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
I’ve always been interested in food, even as young as 3 years old I remember wanting to taste everything, and I found the process of cooking fascinating. But I really got interested in food as a topic for research during my time studying Greek culture for my PhD thesis. People on the island of Kalymnos, where I’ve conducted research for 30 years, made a strong connection between food and memory, but it was a connection that few scholars have written about until recently. So I’ve been excited to participate in a new field reflected by all of these books, and hope you will be as well.
This book really debunks many of the myths about how and whether Americans cook today.
I loved the way that the author took us into the thoughts and practices of contemporary home cooks going about their daily cooking. I also found fascinating the comparison and contrast with those who have taken up artisanal production of sourdough bread and other skilled food products.
Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks-witnessing them in the kitchen and at the table-Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who…
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