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" Medieval Arab cookery / "
essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden.
| Document Type
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BL
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| Record Number
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1048998
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| Doc. No
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bc399
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| Language of Document
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English
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| Title & Author
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Medieval Arab cookery /\ essays and translations by Maxime Rodinson, A.J. Arberry Charles Perry ; with a foreword by Claudia Roden.
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| Publication Statement
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Devon, [England] :: Prospect Books,, 2001.
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| Page. NO
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527 pages ;; 26 cm
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| ISBN
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9780907325918
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: 0907325912
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Abstract
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"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. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."
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| Subject
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Cooking, Arab.
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Arabs-- Food-- History.
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Cooking, Medieval.
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Food habits-- Africa, North-- History.
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Cooking-- history.
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Arab World-- history.
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Food Habits-- history.
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Arabs-- Food.
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Cooking, Arab.
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Cooking, Medieval.
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Food habits.
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Cooking, Arab.
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Arabs-- Food-- History.
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Cooking, Medieval.
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Food habits-- Africa, North-- History.
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North Africa.
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| Dewey Classification
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641.5953
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| LC Classification
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TX725.M628M43 2001
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| Added Entry
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Rodinson, Maxime.
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Arberry, A. J., (Arthur John),1905-1969.
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Perry, Charles,1941-
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