Search Results for: Medieval Arab 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

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 Ara

"This special issue of Petits Propos Culinaires is wholly devoted to a new translation of the text called, for convenience' sake, A Baghdad Cookery Book, that i

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invi