Medieval Arab CookeryWith a foreword by Claudia Roden. Readers of Claudia Roden's masterworks have long been aware of the continuities in Middle Eastern cookery, others have been tantalized by the influence of Islamic cooking on the medieval West, all will rejoice in this new gathering of papers and documents relating to medieval Arab food and cookery. 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. Readers will be pleased to have this more accessible copy, together with an introductory note and revision by Charles Perry. |
Contents
Foreword | 11 |
Studies in Arabic Manuscripts Relating to Cookery | 91 |
Romanía and other Arabic Words in Italian | 165 |
Copyright | |
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almond milk Arabic Arberry aṭrāf al-ṭīb Baghdādī bread broth cabobs Cairo caraway Ceylon cinnamon chapter chicken chickpeas Chinese cinnamon colour comes out excellently cooked cookery books couscous cumin Cut up fat dirham dish dissolve dough Dozy dried dry coriander eggplant eggs fine-brayed finely pounded fire fish flavour flour fresh tail fried garlic ginger gourd half a pound honey ingredients jūdhāb knead ladle leave leeks lemon juice Liber de coquina little salt manuscript mastic meatballs medieval milk minced moisten musk omitted onions ounces of sesame peeled chickpeas pepper Persian pieces pistachios pomegranate ratl recipes remove rice rose-water saffron SAMAK samid sauce saucepan scum seasonings seeds sesame oil sesame-oil settles sieve sour soy sauce spices sprinkle starch stew stir stuffed sugar sumac syrup throw toasted translation verjuice vinegar walnuts wash water to cover Wipe the sides word Wuşla yoghurt