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Medieval Arab Cookery
by Maxime Rodinson
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. 256p, (Prospect Books 2001)
Review Quote
A useful addition to an emerging field that integrates the study of food ways and cooking into medieval Islamic history.
Speculum
(7-2004)
Table of Contents
Foreword
Claudia Roden
A Baghdad Cookery Book (Kitab al-tabikh)
A.J. Arberry 19
Studies in Arabic Manuscripts Relating to Cookery
Maxime Rodinson 91
Roman’a and other Arabic Words in Italian
Maxime Rodinson 165
Ma'mnniyya East and West
Maxime Rodinson 183
Venice, the Spice Trade and Eastern Influences on European Cooking
Maxime Rodinson 199
What to Order in Ninth-Century Baghdad
Charles Perry 217
Elements of Arab Feasting
Charles Perry 225
Couscous and its Cousins
Charles Perry 233
Buran: Eleven Hundred Years in the History of a Dish
Charles Perry 239
Notes on Persian Pasta
Charles Perry 251
Shorba: A Linguistico-Chemico-Culinary Enquiry
Charles Perry 257
Isfidhabaj, Blancmanger and no Almonds
Charles Perry 261
The Wine Maqama
Charles Perry 267
The Description of Familiar Foods
(Kitab wasf al-at'ima al-mu'tada)
Charles Perry 273
Introduction 275
Concordance of recipes 289
Text 301
Appendix: The Ziyadat 451
Kitab al-Tibakha: A Fifteenth-Century Cookbook
Charles Perry 467
Medieval Arab Fish: Fresh, Dried and Dyed
Charles Perry 477
A Thousand and One 'Fritters': The Food of The Arabian Nights
Charles Perry 487
The Sals of the Infidels
Charles Perry 497
Index of Foreign Words 503
General Index 516
An excerpt from this book is available
Foreword by Claudia Roden (86kb)
All excerpts are published in PDF format.
Download a free copy of Adobe Acrobat Reader
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