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    Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture (Paperback)) (Paperback) By (author) Lilia Zaouali, Translated by M. B. Debevoise, Foreword by Charles Perry

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    DescriptionVinegar 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 Puree 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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  • Full bibliographic data for Medieval Cuisine of the Islamic World

    Medieval Cuisine of the Islamic World
    A Concise History with 174 Recipes
    Authors and contributors
    By (author) Lilia Zaouali, Translated by M. B. Debevoise, Foreword by Charles Perry
    Physical properties
    Format: Paperback
    Number of pages: 248
    Width: 150 mm
    Height: 201 mm
    Thickness: 20 mm
    Weight: 340 g
    ISBN 13: 9780520261747
    ISBN 10: 0520261747

    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.1
    BIC geographical qualifier V2: 1QFM
    B&T General Subject: 240
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    Libri: I-HP
    BIC subject category V2: WBN
    Ingram Subject Code: HP
    Ingram Theme: CHRN/MEDIVL
    BISAC Merchandising Theme: ET135
    Ingram Theme: CULT/MIDEST
    BISAC V2.8: CKB041000
    Abridged Dewey: 641
    LC classification: TX
    BISAC V2.8: HIS037010, HIS026000
    B&T Merchandise Category: UP
    Ingram Theme: CULT/ARAB
    BIC subject category V2: 1QFM
    BISAC V2.8: CKB031000
    DC22: 641.593949, 641.591767
    BISAC V2.8: CKB093000
    Thema V1.0: NHDJ, WBN
    Thema geographical qualifier V1.0: 1QFM
    Illustrations note
    32 color illustrations
    University of California Press
    Imprint name
    University of California Press
    Publication date
    14 September 2009
    Publication City/Country
    Author Information
    Lilia Zaouali was born in Tunisia and earned a Ph.D. in Arabic and Islamic Studies at the University Sorbonne-Paris. She has taught at the University of Jussieu Paris-7 and the Sarah Lawrence American Academy. The author of numerous essays and scientific articles, Zaouali is a contributor to SLOW, among other journals.
    Review quote
    "Engaging and informative... A valuable addition to the literature on medieval Arab cuisine." Gastronomica: Journal Of Food & Culture 20090201 "Provide(s) enough historical context for the reader to fully appreciate the important role that Islamic culinary history has." Choice 20080301 "A remarkable book... It's bright and entertaining and ... can be enjoyed by all." San Francisco Examiner 20091021 "A truly unusual book... Intriguing." Sunday Business Post 20091129
    Table of contents
    Foreword Charles Perry Translator's Note M.B. DeBevoise Preface to the American Edition Lilia Zaouali PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT Crossroads of the World's Cuisines Materials, Techniques, and Terminology PART TWO: THE MEDIEVAL TRADITION Cold Appetizers Bread and Broth Sweet-and-Sour Dishes Roasts, Meatballs, and Sausages Meat, Poultry, and Vegetable Stews Fish Cheese and Other Dairy Dishes Soups Pasta Couscous Rice and Omelets Sauces Pastries and Jams Cheeses, Fermented Condiments, and Wine PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE Meat and Poultry Fish, Sauces, and Vegetables Soups, Pasta, and Couscous Desserts and Condiments Notes Glossary Index