Food and foodways of medieval Cairenes : aspects of life in an Islamic metropolis of the eastern Mediterranean /
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This is a pioneering study which analyzes the food cultures of medieval Cairenes on the basis of a large corpus of historical texts in Arabic. Individual chapters discuss what, why, and how the inhabitants of medieval Cairo ate what they did, and in which ways food shaped their everyday lives. Given the complex nature of "food" and "foodways" as areas of research, the book covers such diverse subjects as the genesis of the culinary culture of Egypt's capital and various practices related to food and eating. This monograph also considers several relevant social, political and economic circumstances in medieval Cairo, studying food culture in its broader context.
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1 online resource. :
Includes bibliographical references and index. :
9789004206465 :
0929-2403 ; :
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.
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
Banquets, rations et offrandes alimentaires au Proche-Orient ancien : 10,000 ans d'histoire alimentaire révélée /
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This text investigates food consumption in the ancient Near East. Archaeological discoveries and abundant textual documentation help reconstruct food supply to the cities of Mesopotamia and provide a better idea of the variety of products available. Some aspects of everyday life are presented in a new light, notably the social role of the banquet.
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Also issued in print: 2021. :
1 online resource (410 pages) : illustrations (black and white, and colour), maps :
Specialized. :
Includes bibliographical references and index. :
9781789699753 (PDF ebook) :
Plant food processing tools at early Neolithic Göbekli Tepe /
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This volume reconstructs plant food processing at this key Pre-Pottery Neolithic (9600-8000 BC) site, with an emphasis on cereals, legumes and herbs as food sources, on grinding and pounding tools for their processing, and on the vessels implied in the consumption of meals and beverages. Functional investigations on grinding and pounding tools and on stone containers through use-wear and residue analyses are at the core of the book.
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Also issued in print: 2021. :
1 online resource (vii, 234 pages) : illustrations (black and white, and colour) :
Specialized. :
Includes bibliographical references. :
9781803270937 (PDF ebook) :
Bioarchaeology and dietary reconstruction across late antiquity and the Middle Ages in Tuscany, Central Italy /
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This title presents the results of the first multidisciplinary bioarchaeological analysis to reconstruct living conditions in Tuscany between Late Antiquity and the Middle Ages. This was done through the examination of stress markers, including adult stature, periosteal reaction, cranial porosities, and linear enamel hypoplasia, and through palaeodietary reconstruction in order to explore the effects of socio-cultural and environmental factors in a diachronic perspective. The shift from Classical to Medieval times has long left its mark on the European historical consciousness. Nevertheless, the impact of this transition on living conditions and dietary practices remains a subject of debate, with a prevailing perception of these 'Dark Ages' as an impoverished phase following the collapse of the Roman agrarian villa system, particularly in the Mediterranean area.
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Also issued in print: 2021. :
1 online resource (xii, 192 pages). : illustrations (black and white), maps (black and white). :
Specialized. :
Includes bibliographical references. :
9781789698664 (PDF ebook) :