Annals of the Caliphs' Kitchens by Nawal Nasrallah

By Nawal Nasrallah

Written approximately one thousand years in the past, al-Warraqs cookbook is the main finished paintings of its variety. This conventional cookbook with greater than six hundred recipes from the luxury food of medieval Islam can also be a unprecedented consultant to the modern culinary tradition. Its various anecdotes and poems spread the function of nutrients within the politics of Islams golden era.Introducing this stylish translation is an intensive survey of the interval and its foodstuff tradition. an in depth word list, in Arabic and English, of medieval components and dishes, and an Appendix of historic figures give you the worthwhile reference instruments for this paintings. Making this key source to be had in English for the 1st time to students and the overall reader fills a niche within the cultural historical past of medieval Islam. Over 30 colour illustrations.

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He was described as large and overweight. When a Caliph would leave the assembly and come back, the boon companions would stand up but he would fall asleep saying this was because he could not do so. He used to say, “I ate until I got afflicted with chronic diseases. ”86 As for the depressed, food was their solace and diversion such as in the case of the unfortunate Caliph al-MustakfÊ (d. 949). His boon companions, at his suggestion, recited gastronomic poems after which the dishes described were cooked and enjoyed.

We still relish muÕ9allal§t (pickles, ãurê9Ê), and eggplant still entices us. Bår§niyy§t, the luscious eggplant dishes, named after Bår§n, daughterin-law of H§rån al-Raê9Êd, are still around. Although her name is no longer associated with the dishes in her home of origin, Baghdad, it lives in the bår§n dish of yogurt and eggplant still cooking in countries as far removed from Baghdad as Afghanistan. As for the cuisine’s contribution to the medieval cooking of Christian Western Europe, there is evidence that some of the dishes found their way in name and technique to the tables of the affluent.

Five of the 24 recipes of the Egyptian book on vegetarian healthy dishes for the sick (Chapter 8, pp. 81–89) are similar to al-Warr§q’s recipes in his corresponding Chapter 105, which contains 16 recipes. Al-Warr§q mentions the copy of Ibn M§sawayh, the Nestorian physician (d. 857) as the source for his recipes. The similarities include the title and content, with the exception of a few minor changes, some of which are stylistic. 3. The first of the 17 recipes of the Egyptian book on making prepared mustard (Chapter 15, pp.

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