This English translation of al-Warraqs tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendi and color illustration. Informative and entertaining to scholars and general readers.
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Along with the scholastic value of this translation, which is considerable, readers have the added pleasure of learning social conditions, etiquette and conventions, and the place of food in a complex and sophisticated society ...the recipes themselves are fascinating... a practical success, as Nasrallah provides standard measurements with the recipes. -- Book News, Inc., Portland, OR May 20, 2008
"an impressive piece of scholarship and a joy to read both for pleasure and for more sober historical reflection on the ways medieval bourgeois Arab Muslim, and also Christian and Jewish urbanites, enjoyed themselves at table." -- David Waines, Journal of Semitic Studies, vol. 54, 2009
"a fascinating and instructive window into the life and culture of medieval Islam. What is equally exciting is that this translation reveals the medieval Greek historian Galen's Humoral Theory and the Concept of Remedying Food or healing foods that was prevalent in the 10th-century Baghdad. Thus, we learn more about the history of medicine and the art of healing from the medieval world and discover some of the roots of natural healing practices that are prevalent today. We are given the exact recipes for these remedies." --Jeanine Young-Mason, Journal of Nursing and the Arts, vol. 23, no. 3, 2009
This is a source that is fundamental and important for the history of culinary culture, making this topic accessible for a wide range of readers in convinving manner. In other words: this book is worth every cent of its price. (translated from German) --Peter Heine (Berlin), 2009
"[...] this is a major resource that should be in every university library and will be consulted for years to come by anyone who is interested in the history of cuisine in the Middle East." -- Daniel Martin Varisco, Hofstra University, Review of Middle East Studies, 2009
The book will have many uses for different readers. It explains food from the cultural, linguistic, historical and medical points of view, giving the reader a window into the richness of daily and intellectual life in Baghdad. -- Gastronomica, vol. 10 Summer 2010
"an impressive piece of scholarship and a joy to read both for pleasure and for more sober historical reflection on the ways medieval bourgeois Arab Muslim, and also Christian and Jewish urbanites, enjoyed themselves at table." -- David Waines, Journal of Semitic Studies, vol. 54, 2009
"a fascinating and instructive window into the life and culture of medieval Islam. What is equally exciting is that this translation reveals the medieval Greek historian Galen's Humoral Theory and the Concept of Remedying Food or healing foods that was prevalent in the 10th-century Baghdad. Thus, we learn more about the history of medicine and the art of healing from the medieval world and discover some of the roots of natural healing practices that are prevalent today. We are given the exact recipes for these remedies." --Jeanine Young-Mason, Journal of Nursing and the Arts, vol. 23, no. 3, 2009
This is a source that is fundamental and important for the history of culinary culture, making this topic accessible for a wide range of readers in convinving manner. In other words: this book is worth every cent of its price. (translated from German) --Peter Heine (Berlin), 2009
"[...] this is a major resource that should be in every university library and will be consulted for years to come by anyone who is interested in the history of cuisine in the Middle East." -- Daniel Martin Varisco, Hofstra University, Review of Middle East Studies, 2009
The book will have many uses for different readers. It explains food from the cultural, linguistic, historical and medical points of view, giving the reader a window into the richness of daily and intellectual life in Baghdad. -- Gastronomica, vol. 10 Summer 2010
Review
"a fascinating and instructive window into the life and culture of medieval Islam. What is equally exciting is that this translation reveals the medieval Greek historian Galen's Humoral Theory and the Concept of Remedying Food or healing foods that was prevalent in the 10th-century Baghdad. Thus, we learn more about the history of medicine and the art of healing from the medieval world and discover some of the roots of natural healing practices that are prevalent today. We are given the exact recipes for these remedies."
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Annals of the Caliph's Kitchen,
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This review is from: Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook (Islamic History and Civilization) (Hardcover)
Annals of the Caliphs' KitchensEnglish Translation with Introduction and Glossary by Nawal Nasrallah Massive and impressive and marvelous are some of the adjectives that come to mind when attempting to describe this book. For the first time we can hold in our hands an English translation of the complete text of the Kitab al - Tabikh or (Book of Dishes or Book of Cookery) a cookery book by Ibn Sayy'r al-Warr'q. This means that 600 plus recipes dating from the tenth century are now available. This edition is drawn from and cross-checked through the three surviving manuscripts which are located in England, Helsinki, and Istanbul. In translation, the work begins on page 65 of this volume and extends through page 519. This results in 455 pages of recipes for dishes ranging from stews, cold and hot poultry dishes, dips and sauces, boiled dishes, porridges, vegetables, fried dishes, roasted kid and other meats, puddings, pastries, confections, and beverages. The text also includes discussions of the utensils needed, the spices, foods for the elderly and very young, the humors, numerous food poems, manners and decorum. Footnotes abound to guide the reader and point out differences between the texts. The editor and translator Nawal Nasrallah includes a comprehensive introduction, glossary of Arabic to English and English to Arabic terms, an appendix of important people and places mentioned in the text, and works cited. A full range of five sub-divided indexes, including an ingredients index and a separate index for prepared foods and drinks, compliments the text. The medical terms, recipes, and advice are in yet another index. The only drawback is the price. The work is being sold at 139.00 / US$ 195.00. I can report that it seems well worth the price. For those of us seriously interested in food and culinary history, this is a volume to treasure and honor with a place on our shelves. In her Preface, the editor writes that she was most concerned with accuracy and readability. She seems to have accomplished her aims in this fascinating volume about "this most interesting book."
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