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"From the tenth to the thirteenth centuries, when Baghdad was the grandest city in the world and Moorish Spain was a beacon of civilization, all cookbooks were written in Arabic. The Salloums have done a wonderful job of bringing this age of splendor and luxury to life and rendering the party dishes of a thousand years ago in all their fragrant glory."-Charles Perry, translator of A Baghdad Cookery Book "Scheherazade's Feast: Foods of the Medieval Arab World is [a] fascinating glimpse into how medieval Arabians ate, and the recipes are as relevant today as they were in the medieval period. Salloum, Salloum, and Elias have managed to preserve the best of Arabian cuisine for generations to come."-Samaya Borom, Parergon
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The author of the thirteenth-century Arabic cookbook Kitab al-Tabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis. From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress. Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.
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- VerlagUniversity of Pennsylvania Press
- Erscheinungsdatum2019
- ISBN 10 0812224493
- ISBN 13 9780812224498
- EinbandTapa blanda
- Anzahl der Seiten232
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Scheherazade's Feasts : Foods of the Medieval Arab World
Verlag:
University Of Pennsylvania Press Mär 2019, 2019
ISBN 10: 0812224493
ISBN 13: 9780812224498
Neu
Taschenbuch
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Taschenbuch. Zustand: Neu. Neuware - Habeeb Salloum is author of many books, including Classic Vegetarian Cooking from the Middle East and North Africa and The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Muna Salloum and Leila Salloum Elias are coauthors of The Sweets of Araby: Enchanting Recipes from the Tales of the 1001 Arabian Nights. Artikel-Nr. 9780812224498
Anzahl: 2 verfügbar
Foto des Verkäufers
Scheherazade\ s Feasts: Foods of the Medieval Arab World
Verlag:
University of Pennsylvania Press, 2019
ISBN 10: 0812224493
ISBN 13: 9780812224498
Neu
Kartoniert / Broschiert
Anbieter: moluna, Greven, Deutschland
Verkäuferbewertung 5 von 5 Sternen
Kartoniert / Broschiert. Zustand: New. Über den AutorHabeeb Salloum is author of many books, including Classic Vegetarian Cooking from the Middle East and North Africa and The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking. Artikel-Nr. 260998231
Anzahl: Mehr als 20 verfügbar