Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's by Nawal Nasrallah

By Nawal Nasrallah

This English translation of al-Warraqs tenth-century cookbook deals a distinct glimpse into the culinary tradition of medieval Islam. enormous quantities of recipes, anecdotes, and poems, with an in depth advent, a thesaurus, an Appendi and colour representation. Informative and pleasing to students and common readers.

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66 The study was originally published in French. English trans. Barbara Inskip, Medieval Arab Cookery 93–163. 67 Eds. Manuela Marin and David Waines (Beirut: Franz Steiner Stuttgart). , Medieval Arab Cookery (Blackawton: Prospect Books) 275–465. 69 See Section II above. Another important document still in manuscript form is Minh§j al-Bay§n fÊ m§ Yastabmiluhu al-Ins§n by the famous Abbasid physician Ibn Jazla (d. 1100). It is a medical guide for a healthy living, in which foodstuffs are arranged alphabetically.

A more detailed study on the issue is by Toby Peterson, “The Arab Influence on Western European Cooking” Journal of Medieval History 6 (1980): 317–40. She suggests that using “sugar, saffron, and spices…were the three defining parameters of medieval European cooking,” in addition to rose water and pomegranate (330). 78 “Arab Cuisine and its Contribution to European Culture,” Food: A Culinary History from Antiquity to the Present (New York: Columbia University Press, 1999) 208. 79 Anne C. Wilson, “The Saracen Connection: Arab Cuisine and the Medieval West,” Petits Propos Culinaires 7 (March 1981): 13.

Differences in some of the details do not mark a significant change or point to the ‘development’ of the Abbasid cuisine, as Nina Garbutt suggests in “Ibn Jazla,” 42–43. 73 The Nibmatn§ma Manuscript of the Sultans of Mandu: The Sultan’s Book of Delights, originally written in Urdu. Trans. Norah Titley (London: Routledge Curzon, 2005). 74 If different, the medieval Arabic pronunciation of the dish is given in parentheses. 75 Today, this dish is known as ê9Êê9barak, which is savory sanbåsaj pastries boiled in broth.

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