Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227–1293) PDF Download

Author: Nawal Nasrallah
Publisher: BRILL
ISBN: 9004469486
Category : History
Languages : en
Pages : 914

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Book Description
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.

Author: Ibn Razīn al-Tujībī
Publisher:
ISBN: 9789004469471
Category : Cooking
Languages : en
Pages : 0

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Book Description
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.

Author: Francisco Martínez Montiño
Publisher: University of Toronto Press
ISBN: 1487549385
Category : Cooking
Languages : en
Pages : 678

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Book Description
In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.

Author: Ibn Razīn Al-Tujībī Al-Tujībī
Publisher: Saqi Books
ISBN: 0863569978
Category : History
Languages : en
Pages : 495

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Book Description
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.

Author: al-Muẓaffar Ibn Naṣr Ibn Sayyār al-Warrāq
Publisher: BRILL
ISBN: 9004158677
Category : History
Languages : en
Pages : 920

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Book Description
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.

Author:
Publisher: BRILL
ISBN: 900434991X
Category : History
Languages : en
Pages : 724

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Book Description
The fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

Author: Nawal Nasrallah
Publisher: Equinox Publishing
ISBN: 9781781794579
Category : Cooking, Iraqi
Languages : en
Pages : 0

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Book Description
"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

Author: Makdisi George Makdisi
Publisher: Edinburgh University Press
ISBN: 1474470653
Category : Cristianismo
Languages : en
Pages : 208

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Book Description
Challenging beliefs about intellectual culture, Makdisi reaffirms the links between Western and Arabic thought and shows that although scholasticism and humanism have long been considered to be exclusive to the Western world, they have their roots in the medieval Islamic world.

Author:
Publisher: NYU Press
ISBN: 1479800813
Category : Literary Collections
Languages : en
Pages : 242

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Book Description
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.

Author: Kevin van Bladel
Publisher: Oxford University Press
ISBN: 0199704481
Category : Philosophy
Languages : en
Pages : 291

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Book Description
This is the first major study devoted to the early Arabic reception and adaption of the figure of Hermes Trismegistus, the legendary Egyptian sage to whom were ascribed numerous works on astrology, alchemy, talismans, medicine, and philosophy. Before the more famous Renaissance European reception of the ancient Greek Hermetica, the Arabic tradition about Hermes and the works under his name had been developing and flourishing for seven hundred years. The legendary Egyptian Hermes Trismegistus was renowned in Roman antiquity as an ancient sage whose teachings were represented in books of philosophy and occult science. The works in his name, written in Greek by Egyptians living under Roman rule, subsequently circulated in many languages and regions of the Roman and Sasanian Persian empires. After the rise of Arabic as a prestigious language of scholarship in the eighth century, accounts of Hermes identity and Hermetic texts were translated into Arabic along with the hundreds of other works translated from Greek, Middle Persian, and other literary languages of antiquity. Hermetica were in fact among the earliest translations into Arabic, appearing already in the eighth century. This book explains the origins of the Arabic myth of Hermes Trismegistus, its sources, the reasons for its peculiar character, and its varied significance for the traditions of Hermetica in Asia and northern Africa as well as Europe. It shows who pre-modern Arabic scholars thought Hermes was and how they came to that view.