Written nearly a thousand years ago, Ibn Sayyar al-Warraq's tenth-century cookbook is the most comprehensive work of its kind. Its recent edition and English translation offers a unique glimpse into the culinary culture of the Medieval Islam. This traditional cookbook with more than 600 recipes from the luxurious cuisine of classical 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. Informative and entertaining to scholars and general readers, the book has recently been edited and translated into English by Nawal Nasrallah. We present in the following review this important book, with references and links to related literature on the Islamic cuisine.
Book Review of “Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook” by Nawal Nasrallah
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Figure 1: Professor Salim Al-Hassani, Professor Mohammed Abattouy and other award recpients at the Awards Event
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