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Medieval Cuisine of the Islamic World: A…
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Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes… (original 2004; edição 2007)

por Lilia Zaouali, M. B. DeBevoise (Tradutor), Charles Perry (Prefácio)

MembrosCríticasPopularidadeAvaliação médiaMenções
1533141,731 (3.86)3
Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Pur#65533;e with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.… (mais)
Membro:tcsumner
Título:Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)
Autores:Lilia Zaouali
Outros autores:M. B. DeBevoise (Tradutor), Charles Perry (Prefácio)
Informação:University of California Press (2007), Edition: 1, Hardcover, 266 pages
Colecções:A sua biblioteca
Avaliação:****
Etiquetas:Cooking, Medieval History, Islamic History

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Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes por Lilia Zaouali (2004)

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Revwd by P
  escrita | Nov 21, 2012 |
Having a certain amount of experience with the frustrations of working with medieval recipes, I was not surprised that these are more of an elusive glimpse than a true view of Medieval Islamic Cuisine. The recipes are fascinating. The modern recipes at the back of the book are also useful, although I would have prefered more medieval ones.

The great weakness of this book is that it was originally published in Italian, and the text is skewed towards making medieval Islamic food understood in comparison to the Italian situation. The fact that the recipes were translated from their original context (sometimes through Arabic, as many recipes came from a Persian context) into Italian, and then into English makes understanding what is meant even harder than these things already are. I also suspect that the translator into English does not regularly cook. It is often unclear what ingredient is meant (semolina is not the same as semolina flour; the notes on ingredients refer to what is available in Italy.)

I'm sure this was published as nothing else was available for the series in a Western language. It would be better to have a book without the Italian step in between, and with notes on the cooking that fit the intended audience. ( )
1 vote MarthaJeanne | Feb 17, 2010 |
Not a scholarly book, this is a disappointing collection of random recipes taken out of context. The introductory essays add nothing new to our knowledge of Medieval cuisine of the Arabic-speaking world. However, what is valuable are the recipes from three manuscripts as yet unpublished in English or any other Western European language. ( )
1 vote lilinah | Feb 2, 2008 |
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Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates--these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage. The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Pur#65533;e with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

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