Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes / Edition 1

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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 Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, brings to life Islam's vibrant culinary heritage.

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Editorial Reviews

Gastronomica: Journal Of Food & Culture
“Engaging and informative. . . . A valuable addition to the literature on medieval Arab cuisine.”

“Provide(s) enough historical context for the reader to fully appreciate the important role that Islamic culinary history has.”
San Francisco Examiner
“A remarkable book. . . . It's bright and entertaining and . . . can be enjoyed by all.”
Sunday Business Post
“A truly unusual book. . .
“Provide(s) enough historical context for the reader to fully appreciate the important role that Islamic culinary history has.”
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Product Details

  • ISBN-13: 9780520261747
  • Publisher: University of California Press
  • Publication date: 9/14/2009
  • Series: California Studies in Food and Culture Series
  • Edition number: 1
  • Pages: 248
  • Sales rank: 1,535,218
  • Product dimensions: 5.90 (w) x 7.90 (h) x 0.70 (d)

Meet the Author

Lilia Zaouali was born in Tunisia and earned a Ph.D. in Arabic and Islamic Studies at the University Sorbonne-Paris. She has taught at the University of Jussieu Paris-7 and the Sarah Lawrence American Academy. The author of numerous essays and scientific articles, Zaouali is a contributor to SLOW, among other journals.

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Table of Contents

Foreword Charles Perry ix

Translator's Note M. B. DeBevoise xxi

Preface to the American Edition Lilia Zaouali xxiii

Part 1 Cultural Background and Culinary Context 1

Crossroads of the World's Cuisines 3

Materials, Techniques, and Terminology 49

Part 2 The Medieval Tradition 61

Cold Appetizers 63

Bread and Broth 68

Sweet-and-Sour Dishes 76

Roasts, Meatballs, and Sausages 86

Meat, Poultry, and Vegetable Stews 92

Fish 96

Cheese and Other Dairy Dishes 106

Soups 111

Pasta 115

Couscous 121

Rice and Omelets 125

Sauces 129

Pastries and Jams 131

Cheeses, Fermented Condiments, and Wine 138

Part 3 Contemporary North African Cuisine 143

Meat and Poultry 147

Fish, Sauces, and Vegetables 160

Soups, Pasta, and Couscous 168

Desserts and Condiments 176

Notes 185

Glossary 195

Index of Recipes 201

General Index 207

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