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Medieval Arab Cookery
✍️ Arberry, Arthur John
$75.00
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📝 Description: Medieval Arab 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."
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⭐ Reader reviews
The starting rating comes from the team Eatbook Family —
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4.6
Based on 1 reviews
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Eatbook Family editorial team
Casual home cooks looking for accessible, contemporary weeknight dinners will find that it does not suit their needs. Instead, it rewards dedicated academics, food historians, and serious culinary researchers who appreciate rigorous textual analysis, translation studies, and historical deep dives into medieval culinary manuscripts. Those equipped to engage with its scholarly focus will discover a treasure trove of invaluable historical documentation.
