Coverart for item
The Resource Medieval Arab cookery, essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden

Medieval Arab cookery, essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden

Label
Medieval Arab cookery
Title
Medieval Arab cookery
Statement of responsibility
essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden
Contributor
Subject
Language
  • eng
  • ara
  • ara
  • eng
Summary
"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."
http://bibfra.me/vocab/relation/authorofforeword
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Cataloging source
MBB
Index
index present
Language note
English translations of various original Arabic works, with some Arabic
LC call number
TX725.M628
LC item number
M43 2001
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorDate
1905-1969
http://library.link/vocab/relatedWorkOrContributorName
  • Rodinson, Maxime
  • Arberry, A. J.
  • Perry, Charles
  • Roden, Claudia
http://library.link/vocab/subjectName
  • Cooking, Arab
  • Arabs
  • Cooking, Medieval
  • Food habits
Summary URI
http://books.google.com/books?id=EbHYAAAAMAAJ
Label
Medieval Arab cookery, essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden
Instantiates
Publication
Note
First published in 2001
Bar code
31223108779233
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Maʼmūniyya East and West
  • Maxime Rodinson
  • Venice, the spice trade and Eastern influences on European cooking
  • Maxime Rodinson
  • What to order in ninth-century Baghdad
  • Charles Perry
  • Elements of Arab feasting
  • Charles Perry
  • Couscous and its cousins
  • Charles Perry
  • Foreword
  • Būrān : eleven hundred years in the history of a dish
  • Charles Perry
  • Notes on Persian pasta
  • Charles Perry
  • Shorba : a linguistico-chemico-culinary enquiry
  • Charles Perry
  • Isfīdhabāj, blancmanger and no almonds
  • Charles Perry
  • The wine Maqāma
  • Charles Perry
  • Claudia Roden
  • The description of familiar foods (Kitāb waṣf al-aṭʻima al-muʻtāda)
  • Charles Perry
  • Kitāb al-Ṭibākha : a fifteenth-century cookbook
  • Charles Perry
  • Medieval Arab fish : fresh, dried and dyed
  • Charles Perry
  • A thousand and one 'fritters' : the food of the Arabian Nights
  • Charles Perry
  • The Ṣalṣ of the infidels
  • Charles Perry
  • A Baghdad cookery book (Kitāb al-ṭabīkh)
  • A.J. Arberry
  • Studies in Arabic manuscripts relating to cookery
  • Maxime Rodinson
  • Romanía and other Arabic words in Italian
  • Maxime Rodinson
Dimensions
26 cm
Extent
527 pages
Isbn
9780907325918
Isbn Type
(hardcover)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustration
System control number
47135034
Label
Medieval Arab cookery, essays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden
Publication
Note
First published in 2001
Bar code
31223108779233
Bibliography note
Includes bibliographical references and indexes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
  • Maʼmūniyya East and West
  • Maxime Rodinson
  • Venice, the spice trade and Eastern influences on European cooking
  • Maxime Rodinson
  • What to order in ninth-century Baghdad
  • Charles Perry
  • Elements of Arab feasting
  • Charles Perry
  • Couscous and its cousins
  • Charles Perry
  • Foreword
  • Būrān : eleven hundred years in the history of a dish
  • Charles Perry
  • Notes on Persian pasta
  • Charles Perry
  • Shorba : a linguistico-chemico-culinary enquiry
  • Charles Perry
  • Isfīdhabāj, blancmanger and no almonds
  • Charles Perry
  • The wine Maqāma
  • Charles Perry
  • Claudia Roden
  • The description of familiar foods (Kitāb waṣf al-aṭʻima al-muʻtāda)
  • Charles Perry
  • Kitāb al-Ṭibākha : a fifteenth-century cookbook
  • Charles Perry
  • Medieval Arab fish : fresh, dried and dyed
  • Charles Perry
  • A thousand and one 'fritters' : the food of the Arabian Nights
  • Charles Perry
  • The Ṣalṣ of the infidels
  • Charles Perry
  • A Baghdad cookery book (Kitāb al-ṭabīkh)
  • A.J. Arberry
  • Studies in Arabic manuscripts relating to cookery
  • Maxime Rodinson
  • Romanía and other Arabic words in Italian
  • Maxime Rodinson
Dimensions
26 cm
Extent
527 pages
Isbn
9780907325918
Isbn Type
(hardcover)
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
Other physical details
illustration
System control number
47135034

Library Locations

    • San Francisco Public LibraryBorrow it
      100 Larkin Street, San Francisco, CA, 94102, US
      37.779376 -122.415795
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