Medieval Arab Cookery

Medieval Arab Cookery

Readers of Claudia Roden's masterworks have long been aware of the continuities in Middle Eastern cookery, others have been tantalized by the influence of Islamic cooking on the medieval West, all will rejoice in this new gathering of papers and documents relating to medieval Arab food and cookery. The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book.
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