Critical Muslim | 26
Gastronomy
Critical Muslim is a quarterly magazine of ideas and issues showcasing ground breaking thinking on Islam and what it means to be a Muslim in a rapidly changing, interconnected world.
Description
What is halal? Does Islam have a particular flavour? Is culture transferred through gastronomy? In this issue we resist intoxication by wine and soberly sample the culinary delights of the Muslim world—then and now.
By exploring the more obscure delicacies of international cuisine, we confront the underbelly of gluttony and ask why the Muslim world is so indulgently carnivorous. We go back to nature on an organic farm and consider whether going organic will save the world and promote the true spirit of Islam.
Editor(s)
Ziauddin Sardar is an award-winning, internationally renowned writer, futurist and cultural critic. His many books include Three Begums; Reading the Qur’an and A Person of Pakistani Origins (all published by Hurst); Mecca: The Sacred City; and Desperately Seeking Paradise: Journeys of a Sceptical Muslim. A former New Statesman columnist and UK equality and human rights commissioner, he is Editor of the influential quarterly Critical Muslim.
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