Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

Paperback California Studies in Food and Culture (Paperback)

By (author) Lilia Zaouali, Translated by Malcolm B. Debevoise, Foreword by Charles Perry

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  • Publisher: University of California Press
  • Format: Paperback | 248 pages
  • Dimensions: 150mm x 201mm x 20mm | 340g
  • Publication date: 14 September 2009
  • Publication City/Country: Berkerley
  • ISBN 10: 0520261747
  • ISBN 13: 9780520261747
  • Illustrations note: 32 color illustrations
  • Sales rank: 170,776

Product description

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 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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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