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Annals of the caliphs' kitchens
Ibn Sayyar al-Warraq's tenth-century Baghdadi cookbook
by Professor Nawal Nasrallah  | | | Prof. Nawal Nasrallah | | Nawal Nasrallah, a native of Iraq, was a university professor at Baghdad and Mosul universities, teaching English and American Literatures.[1] 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. Amazon.US Review Massive and impressive and marvelous are some of the adjectives that come to mind when attempting to describe this book. For the first time we can hold in our hands an English translation of the complete text of the Kitab al - Tabikh or (Book of Dishes or Book of Cookery) a cookery book by Ibn Sayy'r al-Warr'q. This means that 600 plus recipes dating from the tenth century are now available. This edition is drawn from and cross-checked through the three surviving manuscripts which are located in England, Helsinki, and Istanbul. In translation, the work begins on page 65 of this volume and extends through page 519. This results in 455 pages of recipes for dishes ranging from stews, cold and hot poultry dishes, dips and sauces, boiled dishes, porridges, vegetables, fried dishes, roasted kid and other meats, puddings, pastries, confections, and beverages. The text also includes discussions of the utensils needed, the spices, foods for the elderly and very young, the humors, numerous food poems, manners and decorum. Footnotes abound to guide the reader and point out differences between the texts. The editor and translator Nawal Nasrallah includes a comprehensive introduction, glossary of Arabic to English and English to Arabic terms, an appendix of important people and places mentioned in the text, and works cited. A full range of five sub-divided indexes, including an ingredients index and a separate index for prepared foods and drinks, compliments the text. The medical terms, recipes, and advice are in yet another index. The only drawback is the price. The work is being sold at 139.00 / US$ 195.00. I can report that it seems well worth the price. For those of us seriously interested in food and culinary history, this is a volume to treasure and honor with a place on our shelves. In her Preface, the editor writes that she was most concerned with accuracy and readability. She seems to have accomplished her aims in this fascinating volume about "this most interesting book." By jo "joatchelsea" - Published on Amazon U.S. 5. Articles on Islamic cuisine on MuslimHeritage.com  |
by: Kaouthar Chatioui and Cem Nizamoglu, Fri 18 November, 2011
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Book Review of “Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook” by Nawal Nasrallah by: Kaouthar Chatioui and Cem Nizamoglu
by Kaouthar Chatioui and Cem Nizamoglu 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.
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