Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib A Cookbook By Thirteenth Century Andalusi Scholar Ibn Raz N Al Tuj B 1227 1293
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Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib A Cookbook By Thirteenth Century Andalusi Scholar Ibn Raz N Al Tuj B 1227 1293
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Author : Nawal Nasrallah
language : en
Publisher: BRILL
Release Date : 2021-09-06
Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib A Cookbook By Thirteenth Century Andalusi Scholar Ibn Raz N Al Tuj B 1227 1293 written by Nawal Nasrallah and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-06 with History categories.
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib
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Author : Ibn Razīn al-Tujībī
language : en
Publisher:
Release Date : 2021
Best Of Delectable Foods And Dishes From Al Andalus And Al Maghrib written by Ibn Razīn al-Tujībī and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking categories.
The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.
The Exile S Cookbook
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Author : Ibn Razīn Al-Tujībī Al-Tujībī
language : en
Publisher: Saqi Books
Release Date : 2023-06-30
The Exile S Cookbook written by Ibn Razīn Al-Tujībī Al-Tujībī and has been published by Saqi Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-30 with History categories.
Of the many books written by thirteenth-century Muslim-Andalusian scholar Ibn Razīn al-Tujībī, only his cookbook survives. This unique collection was compiled from al-Tujībī's new home in Tunis, having fled Murcia following the Christian reconquest of Spain, and reflects his rich multicultural Andalusi heritage. The Exile's Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world. This elegant translation by Daniel L. Newman is based on all the manuscripts of the text that are known to have survived. It is accompanied by an introduction and extensive notes contextualising the recipes, ingredients, tableware and cooking practices.
Shifting Your Paradigm For Optimum Health And Longevity
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Author : U-Shaka Craig
language : en
Publisher:
Release Date : 2014-03-10
Shifting Your Paradigm For Optimum Health And Longevity written by U-Shaka Craig and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-10 with African Americans categories.
African Americans find themselves leading the national health index when it comes to heart disease, cancer, strokes, obesity, diabetes, kidney and liver disorder, respiratory, and autoimmune diseases. Why? Dr. U-Shaka Craig, in "Shifting Your Paradigm for Optimum Health and Longevity" provides a telling account of diet and health as it relates to the African American community/culture. He is convinced that people in general and African Americans specifically can revolutionize their health and well-being by being more intelligent in the lifestyle they choose and foods they eat. In today's environment of denatured, processed, chemical additives, and genetically engineered products...the author provides clear and practical alternatives from a life of illness and disease to one of optimum health and longevity. If you want to live free of cancer, heart disease, diabetes, and other such illnesses, the power is in your hands. To be healthy, it is essential to make a shift away from our old thinking patterns and eating habits. This book provides you with an excellent model in making a paradigm shift in both your thinking and behavior by: (1) Tracing the historical development of food as it relates to Black people, especially African Americans; (2) Outlining African Americans' current physical, social, and psychological realities; (3) Identifying the psychological trap that undermines our potential for health and happiness; (4) Demonstrate the connection between the various types of foods we eat and our current state of health; and (5) Providing a scientifically proven program for African Americans that will help them transform their eating habits which will then result in feeling better, gaining health, living longer, and moving closer to the goals of physical and spiritual liberation. Our ancestors left us with a Kemetic principle called Ma'at that speaks to the need of adding (truth, justice, peace, and right order) harmony to our lives which bring us in balance with the world and universe. My hope is that this book will inspire you to choose wisely -for your health and wellbeing.
Annals Of The Caliphs Kitchens
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Author : al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
language : en
Publisher: BRILL
Release Date : 2007-11-26
Annals Of The Caliphs Kitchens written by al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-26 with History categories.
This English translation of al-Warraq’s tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix, and color illustration. Informative and entertaining to scholars and general readers.
Scents And Flavors
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Author :
language : en
Publisher: NYU Press
Release Date : 2020-03-03
Scents And Flavors written by and has been published by NYU Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-03 with Literary Collections categories.
Delectable recipes from the medieval Middle East This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the “greater part of the pleasure of this life,” namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collections in the tenth century, peaking in popularity in the thirteenth century. Scents and Flavors quickly became a bestseller during this golden age of cookbooks and remains today a delectable read for cultural historians and epicures alike. An English-only edition.
Delights From The Garden Of Eden
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Author : Nawal Nasrallah
language : en
Publisher: Equinox Publishing
Release Date : 2018
Delights From The Garden Of Eden written by Nawal Nasrallah and has been published by Equinox Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Cooking, Iraqi categories.
"This new Iraqi cookbook contains more than four hundred recipes covering all food categories. There is ample choice for both vegetarian and meat lovers, and many that will satisfy a sweet tooth. All recipes have been tested and are easy to follow. Introducing the recipes are thoroughly researched historical and cultural narratives that trace the development of the Iraqi cuisine from the times of the Sumerians, Babylonians and Assyrians, through the medieval era, and leading to its interaction with Mediterranean and world cuisines. Of particular interest are the book's numerous folkloric stories, anecdotes, songs, cultural explications of customs, and excerpts from narratives written by foreign visitors to the region."--Publisher's description
Liguria The Cookbook
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Author : Laurel Evans
language : en
Publisher: Rizzoli International Publications
Release Date : 2024-09-10
Liguria The Cookbook written by Laurel Evans and has been published by Rizzoli International Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-09-10 with Cooking categories.
This book presents to an American audience the cuisine of Liguria—the Italian Riviera—full of dishes that are inventive, inherently seasonal, waste-conscious, plant-forward, and geared toward the home cook. Italian cuisine never goes out of style. Yet while many are familiar with various regional cuisines of Italy, one of its most gastronomically rich regions has been largely overlooked: Liguria, home of focaccia, pesto, and the Cinque Terre. Award-winning author and food writer Laurel Evans has been immersed in the cuisine of Liguria for 15 years, ever since her Italian boyfriend (now husband, and the photographer for this book) brought her to his family’s hillside villa in Moneglia on the Mediterranean coast. There, Evans immersed herself in kitchens, restaurants, and markets, building relationships with the chefs, shopkeepers, producers, and nonne who drive the local cuisine. This book showcases all that she discovered: a cuisine that is beautiful but humble, plant-based and waste-conscious at its core, with a particular spirit and history that she unravels for readers new to the region. From the ultimate pesto, to the definitive focaccia recipe coaxed out of local bakers, to recipes for lesser-known Ligurian specialties like Cappon Magro, Liguria: The Cookbook offers readers a personal journey into the heart of the cuisine of this timeless yet ever-evolving region.
The Anonymous Andalusian Cookbook
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Author : Candida Martinelli
language : en
Publisher:
Release Date : 2012-06-25
The Anonymous Andalusian Cookbook written by Candida Martinelli and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-25 with categories.
The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. The English text of the book is a translation by Charles Perry, working from the original Arabic, a printed copy of the Arabic and its translation into Spanish, and assisted by an English translation by various persons translating collaboratively the text from Spanish to English. I have altered the English translation by: - editing the translated text, - reorganizing the recipes logically into cookbook chapters, - adding extra text and explanatory text in brackets, - repeating some recipes in more than one section for ease of use - incorporating many of the translator(s) and editor(s) notes into the text, and - adding a complete Table of Contents and Appendices. I have made this document into a free-to-download PDF. The free Adobe PDF Reader allows for simple movement between recipes and chapters using a hyperlinked table of contents and bookmarks, and to search easily by any word, any ingredient. You can also easily print out the book or sections of the book. And you can purchase a print-on-demand paperback book at cost plus shipping via Amazon.com's CreateSpace online company. This book's original title was: Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul (or majhul). It means: The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. It is commonly known in English today as: The Anonymous Andalusian Cookbook. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of older works in the 1200s, some surviving and some not surviving independently to today. The major part of the English translation is by Charles Perry, a scholar, food historian, and writer of a food column for the L.A. Times. Additional notes are by various other writers, including myself.
Writing Food History
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Author : Kyri W. Claflin
language : en
Publisher: Berg
Release Date : 2013-08-01
Writing Food History written by Kyri W. Claflin and has been published by Berg this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-01 with Social Science categories.
The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.