Food culture and health in pre-modern muslim societies

This book brings together edited articles from the second edition of the Encyclopaedia of Islam that are relevant to food culture, health, diet, and medicine in pre-Islamic Muslim societies. This compilation consists of edited entries on agriculture and irrigation, with attention for various staples and fruits; animals and the legal aspects of their consumption; hunting and fishing; the preparation of food, with entries on both the kitchen and various ingredients; dietetics and pharmacology; and the medicinal properties of a wide variety of foodstuffs. TABLE OF CONTENTSI: Food Sources: Earth, water and air1. Agriculture and Irrigation2. Fish, sheep and goats 3. Forbidden flesh: the animal kingdom and the religious law4. Hunting5. Miscellanea from the world of faunaII: Food Resources and their transformation1. Nourishment and Beverages2. The Kitchen, cooking and some preparations.3. Spices, seasonings and other ingredients.4. Food and CultureIII: Medicine: Dietetics and pharmacology1. Greek into Arabic2. Some renowned later physicians 3. A miscellany of medicinals4. Food, medicine and the Market "This book brings together edited articles from the second edition of the Encyclopaedia of Islam that are relevant to food culture, health, diet, and medicine in pre-Islamic Muslim societies."--Back cover