M. Ömür Akkor's work aims to provide a detailed picture of early Islamic culinary culture.
Taking into account factors such as geographical conditions, cultivated crops, livestock,
vessels used, cooking methods, and dining etiquette,
the food and dining culture of the period are examined. Dishes used
in the Islamic world have been selected from museum collections and reproduced for the book. This book summarizes not only the culinary culture but also the food culture and heritage of the period.