By Nawal Nasrallah
This English translation of al-Warraqs tenth-century cookbook deals a different glimpse into the culinary tradition of medieval Islam. countless numbers of recipes, anecdotes, and poems, with an intensive advent, a word list, an Appendi and colour representation. Informative and unique to students and common readers.
Read Online or Download Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook PDF
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Additional resources for Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook
All the same, as cookbooks coming down to us from the Middle Ages, they are all indisputably valuable gastronomic resources for recipes which, taken together, will help give us a more comprehensive concept of the medieval Arab cuisine in the eastern and western Islamic regions. Al-Warr§q’s cookbook is also unique as the first and only document that covers the haute cuisine of the Abbasid era from the last quarter of the eighth century, through the ninth, and up to the early years of the second half of the tenth century.
100 All the same, ready-cooked foods were acceptable options to feed surprise guests. 101 It goes without saying that it was the commoners who suffered most in times of hardships. The medieval historian, al-∙9ahabÊ, movingly describes how during the famine of Baghdad in the year 944, women went out into the streets in groups of tens or twenties crying out, al-jåb! al-jåb! (hunger hunger) and fell to the ground one after the other and died. 102 VII. The Abbasid Baghdadi Cuisine as Manifested in Kit§b al-•abÊÕ9 The key to good cooking was freshness of ingredients and hygiene.
Bår§niyy§t, the luscious eggplant dishes, named after Bår§n, daughterin-law of H§rån al-Raê9Êd, are still around. Although her name is no longer associated with the dishes in her home of origin, Baghdad, it lives in the bår§n dish of yogurt and eggplant still cooking in countries as far removed from Baghdad as Afghanistan. As for the cuisine’s contribution to the medieval cooking of Christian Western Europe, there is evidence that some of the dishes found their way in name and technique to the tables of the affluent.