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
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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: Nawal Nasrallah
Publisher: BRILL
ISBN: 9004469486
Category : History
Languages : en
Pages : 914
Get Book Here
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: 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: 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: Candida Martinelli
Publisher:
ISBN: 9781478123248
Category :
Languages : en
Pages : 210
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Book Description
The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. The English text of the book is a translation by Charles Perry, working from the original Arabic, a printed copy of the Arabic and its translation into Spanish, and assisted by an English translation by various persons translating collaboratively the text from Spanish to English. I have altered the English translation by: - editing the translated text, - reorganizing the recipes logically into cookbook chapters, - adding extra text and explanatory text in brackets, - repeating some recipes in more than one section for ease of use - incorporating many of the translator(s) and editor(s) notes into the text, and - adding a complete Table of Contents and Appendices. I have made this document into a free-to-download PDF. The free Adobe PDF Reader allows for simple movement between recipes and chapters using a hyperlinked table of contents and bookmarks, and to search easily by any word, any ingredient. You can also easily print out the book or sections of the book. And you can purchase a print-on-demand paperback book at cost plus shipping via Amazon.com's CreateSpace online company. This book's original title was: Kitab al tabij fi-l-Maghrib wa-l-Andalus fi `asr al-Muwahhidin, li-mu'allif mayhul (or majhul). It means: The Book of Cooking in Maghreb and Andalus in the era of Almohads, by an unknown author. It is commonly known in English today as: The Anonymous Andalusian Cookbook. The book was complied by a scribe in the 1400s, whose name appeared on the first page of the text, but the first page has not survived the ages. His work contains recipes copied from a number of older works in the 1200s, some surviving and some not surviving independently to today. The major part of the English translation is by Charles Perry, a scholar, food historian, and writer of a food column for the L.A. Times. Additional notes are by various other writers, including myself.
Author:
Publisher: BRILL
ISBN: 900434991X
Category : History
Languages : en
Pages : 724
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Book Description
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.
Author: Abigail Krasner Balbale
Publisher: Cornell University Press
ISBN: 1501765884
Category : History
Languages : en
Pages : 424
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Book Description
Winner of the Wallace K. Ferguson Prize Winner of the Dionisius A. Agius Book Prize The Wolf King explores how political power was conceptualized, constructed, and wielded in twelfth-century al-Andalus, focusing on the eventful reign of Muhammad ibn Sad ibn Ahmad ibn Mardanīsh (r. 1147–1172). Celebrated in Castilian and Latin sources as el rey lobo/rex lupus and denigrated by Almohad and later Arabic sources as irreligious and disloyal to fellow Muslims because he fought the Almohads and served as vassal to the Castilians, Ibn Mardanīsh ruled a kingdom that at its peak constituted nearly half of al-Andalus and served as an important buffer between the Almohads and the Christian kingdoms of Castile and Aragon. Through a close examination of contemporary sources across the region, Abigail Krasner Balbale shows that Ibn Mardanīsh's short-lived dynasty was actually an attempt to integrate al-Andalus more closely with the Islamic East—particularly the Abbasid caliphate. At stake in his battles against the Almohads was the very idea of the caliphate in this period, as well as who could define righteous religious authority. The Wolf King makes effective use of chronicles, chancery documents, poetry, architecture, coinage, and artifacts to uncover how Ibn Mardanīsh adapted language and cultural forms from around the Islamic world to assert and consolidate power—and then tracks how these strategies, and the memory of Ibn Mardanīsh more generally, influenced expressions of kingship in subsequent periods.
Author: David Bramoullé
Publisher: BRILL
ISBN: 9004410643
Category : History
Languages : fr
Pages : 776
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Book Description
The Fatimids (10th - 12th centuries C.E) are known to have been the first Shiite caliphal dynasty and to have founded Cairo, the city that became their capital in 973 when they left Tunisia for Egypt. During their reign, the Fatimids built an effective war fleet that inflicted several defeats on Christian navies. This is the first study on the Fatimid naval force and, more generally, on the role of the sea for the Fatimids whose territories touched both the Mediterranean and the Red Sea. The documentation presented in this study demonstrates how, in the course of two centuries, this Ismaeli dynasty set up a maritime policy and developed a communication strategy in which their control of the sea helped legitimize their universalist claims against competing powers. Les Fatimides (10e -12e s. ap. J.-C) sont connus pour avoir été la première dynastie califale chiite et pour avoir fondé Le Caire qui devint leur capitale à partir de 973 lorsque la dynastie quitta la Tunisie actuelle pour s’installer en Egypte et prendre possession d’un empire qui s’étendait de l’Algérie orientale jusqu’à la Syrie en passant par la Sicile et certains territoires de la péninsule arabique. Durant leur règne, ils disposèrent d’une flotte de guerre efficace qui infligea plusieurs défaites aux marines chrétiennes. Au-delà de la chronologie des batailles navales, aucune étude n’existait sur le rôle de cette force navale et plus généralement sur le rôle de la mer pour les Fatimides dont les territoires touchaient à la fois la Méditerranée et la mer Rouge. La documentation met pourtant en évidence que sur durant plus de deux siècles, les Fatimides mirent en place une politique maritime qui dépassait largement les considérations militaires. Ils développèrent ainsi une stratégie de communication dans laquelle la mer jouait un rôle majeur pour à la fois légitimer les prétentions universalistes de cette dynastie ismaélienne face à des pouvoirs concurrents et pour lui permettre de survivre.
Author: Nawal Nasrallah
Publisher: Reaktion Books
ISBN: 186189984X
Category : Cooking
Languages : en
Pages : 138
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Book Description
In Dates, Nawal Nasrallah draws on her experience of growing up in the lands of ancient Mesopotamia, where the date palm was first cultivated, to explore the history behind the fruit. Dates have an important role in their arid homeland of the Middle East, where they are a dietary staple and can be consumed fresh or dried, as a snack or a dessert, and are even thought to have aphrodisiac qualities. In this history, Nasrallah describes the central role the date palm has played in the economy of the Middle East. This informative account of the date palm’s story follows its journey from its land of origin to the far-flung regions where it is cultivated today. Along the way, Nasrallah weaves many fascinating and humorous anecdotes that explore the etymology, history, culture, religion, myths, and legends surrounding dates. For example, she explains how the tree came to be a symbol of the Tree of Life and associated with the fiery phoenix bird, the famous ancient goddess Ishtar, and the moon, and how the medjool date acquired its name. This delightful and unusual book is generously illustrated with many beautiful images, and supplemented with more than a dozen delicious date recipes for savory dishes, sweets, and wine.
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.
