[PDF / Epub] ✅ Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture) Author Lilia Zaouali – Anguillais.us

Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)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, Surveys The Gastronomical Art That Developed At The Caliph S Sumptuous Palaces In Ninth And Tenth Century Baghdad, Drew Inspiration From Persian, Greco Roman, And Turkish Cooking, And Rapidly Spread Across The Mediterranean In A Charming Narrative, Lilia Zaouali Brings To Life Islam S Vibrant Culinary Heritage.The Second Half Of The Book Gathers An Extensive Selection Of Original Recipes Drawn From Medieval Culinary Sources Along With Thirty One Contemporary Recipes That Evoke The Flavors Of The Middle Ages Featuring Dishes Such As Chicken With Walnuts And Pomegranate, Beef With Pistachios, Bazergan Couscous, Lamb Stew With Fresh Apricots, Tuna And Eggplant Pur E With Vinegar And Caraway, And Stuffed Dates, The Book Also Discusses Topics Such As Cookware, Utensils, Aromatic Substances, And Condiments, Making It Both An Entertaining Read And An Informative Resource For Anyone Who Enjoys The Fine Art Of Cooking.

[PDF / Epub] ✅ Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture) Author Lilia Zaouali – Anguillais.us
  • Paperback
  • 248 pages
  • Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)
  • Lilia Zaouali
  • English
  • 14 January 2018
  • 9780520261747

    10 thoughts on “[PDF / Epub] ✅ Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture) Author Lilia Zaouali – Anguillais.us


  1. says:

    I really enjoyed reading this book, especially at the end of the year when festive dishes are prepared and enjoyed My favourite part of the book is definitely the historical part at the beginning where the author talks the history of food in Islam and its relation to food I also enjoyed learning about how cookbooks came about and learning about how tastes and dishes changed or adjusted through the various regions of the Islamic World In addition I liked th...


  2. says:

    I found this book inspirational, as a cookbook and as a work of history First, for the cookbook Cooking all over the world has, historically, been a trade learned through apprenticeship and practice, rarely through books As such, cookbooks as well as individual recipes appear only scarcely in most cultures until well after the beginning of the 19th century not true of Islamic cultures The Islamic world from Baghdad to C rdoba began creating cookbooks as early as the 10th century A.D Recipes comprise the entire second half of Medieval Cuisine of the Islamic World First comes a selection that Lilia Zaouali drew directly from medieval sources Next comes a number of modern Middle Eastern recipes which echo the medieval ones in ingredients and preparation A number of characteristics about medieval Islamic cookery spring immediately to the fore It was a meat heavy cuisine, even referring to vegetarian dishes as counterfeit , though a number of the recipes seem quite adaptable to a vegetarian diet with minimal alterations or substitutions Also, the palette of flavors used to create most dishes provides int...


  3. says:

    Excellent food history of cuisine as portrayed in medieval Arabic manuscripts Includes many recipes for cooks who wish to experiment Fascinating insights into how recipes have changed, or how the names have come to be applied to totally different dishes Also very good on the differences between the cuisine of the eastern part of the medieval Islamic world an...


  4. says:

    La storia attraverso il cibo Incroci, commessure, melange e fusioni Ricette medioevali arricchite di aneddoti per meglio gustare ci che spesso abbiamo solo orecchiato, magari grazie a qualche ristorante a la page o alla recensione del f dbloggher mainstrim Rispetto agli originali arabi c qualche discrepanza, forse l autrice non li h...


  5. says:

    The subject matter is presented as dry as possible to make sure no one s having too much fun with history but despite the academic desiccation, underneath that is a suggestion of a fascinating time period and culture.


  6. says:

    Lilia ZaoualiThis is not my review, it is information on the author Source Zaouali nata nel 1960 a Sfax, in Tunisia Parla e scrive in arabo, francese, italiano e inglese Dopo aver concluso il dottorato al Dipartimento di Studi arabi e islamici dell Universit Sorbonne Paris IV, ha insegnato Antropologia del mondo musulmano all Universit Paris VII e presso la Sarah Lawrence American Academy Si dedicato poi alla studio della storia dei porti maghrebini e di alcuni gruppi etnici Attualmente vive prevalentemente tra Torino e Tunisi e tiene corsi di Istituzioni formali e informali nell Islam presso la Facolt di Giurisprudenza dell Universit del Piemonte Orientale, Alessandria Da quando ha iniziato a dedicarsi principalmente alla storia del cibo collabora con l organizzazione internazionale Slow Food Collabora occasionalmente a quotidiani e periodici italiani, tra cui Il manifesto, La Stampa, Repubblica, Medioevo, Micromega, Slow.Lilia Zaouali, gi nella sua infanzia, ha conosciuto la cultura siciliana nel suo paese e quando negli anni ottanta arrivata a Palermo alla ricerca di una cultura diversa si trovata come a casa in particolare gli odori della cucina erano gli stessi Palermo era Tunisi ed ripartita per altre citt e per scoprire realt diverse.Nel suo libro sulla cucina islamica affiorano le similarit tra la cucina sicili...


  7. says:

    This actually, is an excellent book, with lotsof very interesting information not always directly connected to the subject of food My reservations are purely academic This is published in a series on food history by the University of California Press There isn t a bibliography as such Being sort of a cook book, one might allow for the lack of one, and the author does list and discuss the four main food manuscripts the recipies come from or may have been based on However, the first half of the book is academic history containing some very worthwhile and pertinent discussion regading food and culture in the middle east Any bibliography for the book at all is contained within endnotes I have a personal peeve against bibliography in endnotes, as it seems a lazy way of documentation, often leaving...


  8. says:

    I was excited to see this unusual book filled with exotic recipes that sound delicious Unfortunately, the text is very difficult to follow, especially if you are using it for directions The author clearly is excited about the material and encourages the reader to experiment For folk who have not experimented with unusual spices and ingredients, this is not a good selection The bulk of the text is recipes from the medieval world and they do not use measurements or times These are a bit crucial Towards the end, Zaouali includes some modern adaptations, but again, there are difficulties in securing some of the odd ingredients...


  9. says:

    Islam at the Table From the Middle Ages to the Present a study of medieval cuisine of the Islamic Mediterranean drawn from the many cookbooks and surviving traditions, showing the long trade lengths rice and ginger from China , Berber influences couscous and Tagine methods , ingredients local to the Middle East sumac za atar, eggplants, sugarcane, lemons, rose water , halal rules and the available baking ovens and cooking surfa...


  10. says:

    Zaouali s book is full of very interesting historical information on Muslim culture and food in the Islamic world during the Middle Ages Based on four cookbooks written between the 10th and 13th Centuries, she discusses the ingredients available, various cooking processe...

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