Laṭāʾif al-ḥisāb : Risāla-ī dar bāra-yi sargarmīhā-yi riyāḍī /
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Quṭb al-Dīn Lāhījī (d. ca. 1088-95/1677-1684) was a philosopher and traditional Islamic scholar who also took an interest in mathematics. He was a student of Mīr Dāmād (d. 1040/1630-31) of the 'School of Isfahan' in philosophy, as well as a contemporary of the philosopher, traditionist and mystic Muḥsin Fayḍ Kāshānī (d. 1091/1680). After his studies in Isfahan, Lāhījī returned to Lāhījān. There he was entrusted with the office of Shaykh al-Islām which his elder brother had held for three years before him, in succession to their father, who had been Shaykh al-Islām of Lāhījān before then. He held this office for many years. Among his works are Maḥbūb al-qulūb (history of philosophy), Fānūs al-khayāl (the imaginal world in Illuminationist philosophy) and the Tafsīr-i sharīf-i Lāhījī (Qurʾān interpretation). The present collection of mathematical puzzles aims to show the fun and practical use of mathematics. As a Persian text, it is quite rare in its kind.
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1 online resource. :
9789004405639
9789648700947
Treasure trove of benefits and variety at the table : a fourteenth-century Egyptian cookbook /
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The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid , a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid . The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.
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1 online resource. :
Includes bibliographical references and index. :
9789004349919 :
Available to subscribing member institutions only.
Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn al-Tujībī (1227-1293) : English Translation with Int...
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The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī's complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
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1 online resource. :
Includes bibliographical references and index. :
9789004469488
9789004469471
Hebrew lexical semantics and daily life in ancient Israel : what's cooking in biblical Hebrew? /
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In Hebrew Lexical Semantics and Daily Life in Ancient Israel , Kurtis Peters hitches the world of Biblical Studies to that of modern linguistic research. Often the insights of linguistics do not appear in the study of Biblical Hebrew, and if they do, the theory remains esoteric. Peters finds a way to maintain linguistic integrity and yet simplify cognitive linguistic methods to provide non-specialists an access point. By employing a cognitive approach one can coordinate the world of the biblical text with the world of its surroundings. The language of cooking affords such a possibility - Peters evaluates not only the words or lexemes related to cooking in the Hebrew Bible, but also the world of cooking as excavated by archaeology.
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1 online resource. :
Includes bibliographical references. :
9789004325982 :
0928-0731 ; :
Available to subscribing member institutions only.
Annals of the caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook /
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Written nearly a thousand years ago, al-Warraq's cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture. Its numerous anecdotes and poems unfold the role of food in the politics of Islam's golden era. Introducing this elegant translation is a thorough survey of the period and its food culture. An extensive Glossary, in Arabic and English, of medieval ingredients and dishes, and an Appendix of historical figures provide the necessary reference tools for this work. Making this key resource available in English for the first time to scholars and the general reader fills a gap in the cultural history of medieval Islam. Over 30 color illustrations.
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1 online resource. :
Includes bibliographical references (p. [843]-849) and indexes. :
9789047423058 :
Available to subscribing member institutions only.
Ceramics, cuisine and culture : the archaeology and science of kitchen pottery in the ancient Mediterranean world /
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"The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socio-economic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian 'technomic' category and embracing a wider view, linking processualism, ceramic-ecology, behavioural schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence"--Publisher's information.
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viii, 278 pages : illustrations, maps ; 29 cm :
Includes bibliographical references and index. :
9781782979470
9781782979487