Medieval Arab cookery
Arabic cooking is the most exciting new influence on avant-garde British cookery. The incredible balance of spices and fruit, the piercing aromas of herbs, devastating sweetmeats: described by authors such as Claudia Roden and Anissa Helou ? these will make a real impact in restaurants and in our homes.This book gives the necessary historical foundation. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and (most vital of all) Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Claudia Roden acknowledges their inspiration in her foreword, particularly as explained to herby the legendary French linguist, sociologist and scholar Maxime Rodinson.Medieval Arab Cookery has 3 authors. There are translations of 2 complete medieval texts. The first is the pioneering translation of a 13th-century cookbook by the late Professor A.J. Arberry. Hitherto, it has been locked in a back-number of the journal Islamic Studies since its first printing in 1939. Then there is a translation of a 15th-century cookbook (reflecting Egyptian practices) by the American scholar Charles Perry ? this is new, the source never before explored.French essays by Maxime Rodinson are here translated, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery literature.Finally, Charles Perry has written a dozen essays on medieval Arab cookery. He is the most active scholar in this field in the world today. His contributions to the famed Oxford Symposium on Food and Cookery since 1981 are a highlight of its proceedings. He writes for a living for the Los Angeles Times.Claudia Roden, Britain's best writer on Middle Eastern cookery, writes a foreword and an appreciation of the work of her friends.
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LibraryThing ReviewUser Review - LibraryThing
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. The book is ornamented by a foreword from Claudia Rosen.
Review: Medieval Arab CookeryUser Review - Khalid - Goodreads
This book gives a historical foundation on Arabic cuisine. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of ... Read full review
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