Medieval Arab Cookery
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Medieval Arab Cookery
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Author : Arthur John Arberry
language : en
Publisher: Prospect Books (UK)
Release Date : 2001
Medieval Arab Cookery written by Arthur John Arberry and has been published by Prospect Books (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."
Scheherazade S Feasts
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Author : Habeeb Salloum
language : en
Publisher: University of Pennsylvania Press
Release Date : 2013-08-08
Scheherazade S Feasts written by Habeeb Salloum and has been published by University of Pennsylvania Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-08-08 with Cooking categories.
The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.
Medieval Cuisine Of The Islamic World
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Author : Lilia Zaouali
language : en
Publisher: Univ of California Press
Release Date : 2009-09-14
Medieval Cuisine Of The Islamic World written by Lilia Zaouali and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-14 with Cooking categories.
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.
Medieval Arab Cookery
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Author : Maxime Rodinson
language : en
Publisher:
Release Date : 2006
Medieval Arab Cookery written by Maxime Rodinson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006 with categories.
A Baghdad Cookery Book
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Author : Muḥammad ibn al-Ḥasan Ibn al-Karīm
language : en
Publisher: Prospect Books (UK)
Release Date : 2005
A Baghdad Cookery Book written by Muḥammad ibn al-Ḥasan Ibn al-Karīm and has been published by Prospect Books (UK) this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
"This special issue of Petits Propos Culinaires is wholly devoted to a new translation of the text called, for convenience' sake, A Baghdad Cookery Book, that is, The Book of Dishes (Kitab al-Tabikh) by Muhammad b. al-Hasan b. Muhammad b. al-Karim, the scribe of Baghdad, usually called Al Baghdadi. This thirteenth-century text was for a long while the only medieval Arab manuscript available in English thanks to the translation, in the 1930s, by A.J. Arberry which was subsequently re-published by Prospect Books in 2001 in Medieval Arab Cookery. In this new translation Charles Perry corrects many errors and misreadings that had crept into early transcriptions. Here we have spread before us, as if on a glorious sideboard, the immense wealth and ingenuity of cooking in the golden age of Arab civilisation. We can detect the influence of Persia, as well as echoes of the Bedouin life, and even the mark of the infidel Christian crusaders."--BOOK JACKET.
Celestial Dining To Entice
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Author : Leila Salloum Elias
language : en
Publisher: Austin Macauley Publishers
Release Date : 2024-04-26
Celestial Dining To Entice written by Leila Salloum Elias and has been published by Austin Macauley Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-26 with Fiction categories.
In the celestial realm of Paradise, the atmosphere has grown somber. Nightly discussions among Arab scholars, spanning from the classical to the medieval periods and even the present day, have reached an impasse. Conversations aimed at finding solutions for the earthly world below seem increasingly futile, as if history’s lessons have been forgotten or ignored. The vibrant mood once prevalent in Paradise has given way to listlessness and gloom. But what if the key to reigniting joy and inspiration lies in an age-old universal tradition: sharing a meal? That’s right, a food contest! Celestial Dining to Entice: An Arab Food Contest in Paradise aims to shift the narrative from despair to delight. Scholars present their chosen medieval Arab dishes, each accompanied by personal stories that reveal who they are and why they’ve selected their dish. The contest does more than just brighten the atmosphere; it serves as a poignant reminder that history may have its lessons, but food possesses the timeless power to unite and uplift. Experience a celestial gathering where heavenly flavours meet earthly concerns, and discover how even in Paradise, the simple joy of sharing a meal can transform the spirit.
Food And Foodways Of Medieval Cairenes
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Author : Paulina Lewicka
language : en
Publisher: BRILL
Release Date : 2011-08-25
Food And Foodways Of Medieval Cairenes written by Paulina Lewicka and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-25 with History categories.
As a corpus-based study which aims at profiling the food culture of medieval Cairo, the book is an attempt to reconstruct the menu of Cairenes as well as their various daily practices, customs and habits related to food and eating.
Of Dishes And Discourse
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Author : Geert Jan van Gelder
language : en
Publisher: Routledge
Release Date : 2014-04-04
Of Dishes And Discourse written by Geert Jan van Gelder and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-04 with Social Science categories.
Considers how Arab and Islamic culinary culture may be represented in literary forms. Scholars of the medieval Islamic period are keenly aware of the importance of food and wine as themes in literature. Van Gelder's witty and subtle approach teases the most out of texts as well as enabling the reader to enjoy a panorama of medieval Arabo-Islamic culture from a most unexpected, yet immediately appreciable, perspective.
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.
Food In Medieval Times
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Author : Melitta Weiss Adamson
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2004-10-30
Food In Medieval Times written by Melitta Weiss Adamson and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-30 with Social Science categories.
Students and other readers will learn about the common foodstuffs available, how and what they cooked, ate, and drank, what the regional cuisines were like, how the different classes entertained and celebrated, and what restrictions they followed for health and faith reasons. Fascinating information is provided, such as on imitation food, kitchen humor, and medical ideas. Many period recipes and quotations flesh out the narrative. The book draws on a variety of period sources, including as literature, account books, cookbooks, religious texts, archaeology, and art. Food was a status symbol then, and sumptuary laws defined what a person of a certain class could eat—the ingredients and preparation of a dish and how it was eaten depended on a person's status, and most information is available on the upper crust rather than the masses. Equalizing factors might have been religious strictures and such diseases as the bubonic plague, all of which are detailed here.