Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization) (English and Arabic Edition)

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. Written Nearly A Thousand Years Ago, Al-warraq's Cookbook Is The Most Comprehensive Work Of Its Kind. This Traditional Cookbook With More Than 600 Recipes From The Luxurious Cuisine Of Medieval Islam Is Also A Rare Guide To The Contemporary Culinary Culture. Its Numerous Anecdotes And Poems Unfold The Role Of Food In The Politics Of Islam's Golden Era. Introducing This Elegant Translation Is A Thorough Survey Of The Period And Its Food Culture. An Extensive Glossary, In Arabic And English, Of Medieval Ingredients And Dishes, And An Appendix Of Historical Figures Provide The Necessary Reference Tools For This Work. Making This Key Resource Available In English For The First Time To Scholars And The General Reader Fills A Gap In The Cultural History Of Medieval Islam. Over 30 Color Illustrations. English Translation With Introduction And Glossary By Nawal Nasrallah ; Arabic Text Edited By Kaj Öhrnberg And Sahban Mroueh. Includes Bibliographical References (p. [843]-849) And Indexes. Contents ......Page 8 Preface......Page 10 Acknowledgements......Page 12 I. Discovery of Kitab al-Tabikh......Page 14 II. The Istanbul Manuscript......Page 18 III. Ibn Sayyar al-Warraq and Kitab al-Tabikh......Page 23 IV. Sources of Kitab al-Tabikh......Page 28 V. Legacy of Kitab al-Tabikh......Page 35 VI. Medieval Baghdad and Food Culture......Page 42 VII. The Abbasid Baghdadi Cuisine as Manifested in Kitab al-Tabikh......Page 48 VIII. Beginnings of the Abbasid Baghdadi Cuisine......Page 58 IX. The Medieval Galenic Humoral Theory and the Concept of Remedying Food......Page 68 The Book of Cookery by Ibn Sayyar al-Warraq......Page 78 Appendix: People and Places......Page 533 Plates......Page 554 Glossary......Page 594 Arabic-English......Page 596 English-Arabic......Page 858 Works Cited......Page 896 Indices......Page 903 Contents 8 Preface 10 Acknowledgements 12 Introduction 14 Part One 14 I. Discovery of Kitab al-Tabikh 14 II. The Istanbul Manuscript 18 III. Ibn Sayyar al-Warraq and Kitab al-Tabikh 23 IV. Sources of Kitab al-Tabikh 28 V. Legacy of Kitab al-Tabikh 35 Part Two 42 VI. Medieval Baghdad and Food Culture 42 VII. The Abbasid Baghdadi Cuisine as Manifested in Kitab al-Tabikh 48 VIII. Beginnings of the Abbasid Baghdadi Cuisine 58 Part Three 68 IX. The Medieval Galenic Humoral Theory and the Concept of Remedying Food 68 The Book of Cookery by Ibn Sayyar al-Warraq 78 Appendix: People and Places 533 Plates 554 Glossary 594 Arabic-English 596 English-Arabic 858 Works Cited 896 Indices 903