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California Studies in Food and Culture #18: Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes

California Studies in Food and Culture #18: Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes Cover

 

Synopses & Reviews

Publisher Comments:

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 Purée 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.

About the Author

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.

Table of Contents

Foreword

Charles Perry

Translators Note

M.B. DeBevoise

Preface to the American Edition

Lilia Zaouali

PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT

Crossroads of the Worlds 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

Product Details

ISBN:
9780520247833
Publisher:
University of California Press
Subject:
Middle East - General
Translator:
Debevoise, M. B.
Foreword by:
Perry, Charles
Foreword:
Perry, Charles
Author:
Perry, Charles
Author:
Zaouali, Lilia
Author:
Debevoise, M. B.
Subject:
Medieval
Subject:
History
Subject:
Food
Subject:
Cookery, arab
Subject:
Cookery, Medieval
Subject:
World History-Middle East
Edition Description:
Trade Cloth
Series:
California Studies in Food and Culture
Series Volume:
18
Publication Date:
20071031
Binding:
HARDCOVER
Grade Level:
Professional and scholarly
Language:
English
Illustrations:
32 color illustrations
Pages:
266
Dimensions:
8 x 6 x 0.88 in 1 lb

Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » Middle Eastern
History and Social Science » Western Civilization » Medieval
History and Social Science » World History » Medieval and Renaissance
History and Social Science » World History » Middle East
Science and Mathematics » Nature Studies » Ocean and Marine Biology

California Studies in Food and Culture #18: Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes
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