Molla Yusuf Silvan

The Cambridge History of the Kurds

The Cambridge History of the Kurds is an authoritative and comprehensive volume exploring the social, political and economic features, forces and evolution amongst the Kurds, and in the region known as Kurdistan, from the fifteenth to the twenty-first century. Written in a clear and accessible style by leading scholars in the field, the chapters survey key issues and themes vital to any understanding of the Kurds and Kurdistan including Kurdish language; Kurdish art, culture and literature; Kurdistan in the age of empires; political, social and religious movements in Kurdistan; and domestic political developments in the twentieth and twenty-first centuries. Other chapters on gender, diaspora, political economy, tribes, cinema and folklore offer fresh perspectives on the Kurds and Kurdistan as well as neatly meeting an exigent need in Middle Eastern studies. Situating contemporary developments taking place in Kurdish-majority regions within broader histories of the region, it forms a definitive survey of the history of the Kurds and Kurdistan.

Legumes

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists. Results of clinical and epidemiological studies suggest that natural antioxidants can protect us against oxidative stress that is closely associated with cancer and cardiovascular disease. Legumes are a valuable source of bioactive compounds such as phenolic compounds, peptides and non-nutritional factors. They are rich in several important micronutrients, including potassium, magnesium, folate, iron, and zinc, and are an important source of protein in vegetarian diets. They are among the only plant foods that provide significant amounts of the amino acid, lysine. Commonly consumed legumes are also rich in total and soluble fibre as well as in resistant starch. This book provides a comprehensive overview of the antioxidant activity and health aspects of legumes. The international spread of contributors will describe the key factors that influence consumer acceptance of legumes in the diet, as well as the known functional properties of legumes and legume based food products. It will serve as an excellent and up-to-date reference for food scientists, food chemists, researchers in human nutrition, dietetics and the chemistry of natural compounds.

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