Medieval Cuisine of the Islamic World A Concise History with 174 Recipes 1st Edition by Lilia Zaouali ISBN 0520247833 9780520247833

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ISBN 10: 0520247833 
ISBN 13: 9780520247833
Author: Lilia Zaouali 

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

Medieval Cuisine of the Islamic World A Concise History with 174 Recipes 1st Table of contents:

Part One: Cultural Background and Culinary Context

• 1. Crossroads of the World’s Cuisines
  • (This chapter would discuss the diverse influences on medieval Islamic cuisine, including Persian, Greco-Roman, Turkish, and indigenous Arab traditions, and how they blended in centers like Baghdad.)
• 2. Materials, Techniques, and Terminology
  • (Details about common ingredients, cooking methods, kitchen utensils, and specific culinary terms used in medieval Islamic kitchens.)
• 3. Dietetics and Health
  • (Explores the strong connection between food, medicine, and health in medieval Islamic thought, influenced by Galenic and Avicennan traditions.)
• 4. The Culinary Traditions of Islamic Lands
  • (Overview of regional culinary variations across the vast Islamic world, from al-Andalus (Spain) to the Middle East and beyond.)

Part Two: The Medieval Tradition (Recipes) (This section comprises 174 recipes, often categorized by dish type. The recipes are direct translations from medieval Arabic culinary sources, followed by the author’s own contemporary adaptations.)

• 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 (Selected Recipes that echo medieval flavors) (This part contains 31 contemporary recipes from the author, drawing inspiration from the medieval tradition.)

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Tags: Lilia Zaouali, Medieval, Cuisine