Best of Delectable Foods and Dishes from Al-Andalus and Al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razīn Al-Tujībī (1227-1293)

English Translation with Introduction and Glossary
Erscheinungsjahr 2021
ISBN: 978-90-04-46947-1
Verlag: Brill

Buch, Englisch, Band 186, 884 Seiten, Format (B × H): 157 mm x 236 mm, Gewicht: 1383 g

Reihe: Islamic History and Civilization

The thirteenth-century cookbook Fidalat al-khiwan fi tayyibat al-ta'am wa-l-alwan by the Andalusi scholar Ibn Razin al-Tujibi showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujibi’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

Autoren/Hrsg.

Nasrallah, Nawal

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Mentalitäts- und Sozialgeschichte
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Naher & Mittlerer Osten

Inhaltsverzeichnis

Preface

Acknowledgments

List of Figures

Notes on Translating the Text

Introduction

Part I: The Making of Fi?alat al-khiwan

Part II: Food and Foodways in al-Andalus

Part III: The Andalusi Cuisine as Depicted in the Book of Fi?ala

Part IV: The Years They Ate Couscous Dangerously

Best of Delectable Foods and Dishes

Part 1 ????? ????? ?? ??????? ???????? ???????? ????? ????? ???? ??? ??? ???? ???? On Bread, Tharayid, Soups (A?sa?), Pastries, and the Like; and It Has Five Chapters

I.1 Part One, Chapter One: On Varieties of Bread (Akhbaz)

I.2 Part One, Chapter Two: On Tharayid

I.3 Part One, Chapter Three: On Soups (A?sa?) and Porridges

I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanat (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like

I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharid; and Those Cooked in Ways Similar to Soup

Part 2 ????? ?????? ?? ????? ???? ???? ?????? ?????? ??? ??? ???? On Meats of Quadrupeds, and It Has Six Chapters

II.1 Part Two, Chapter One: On Beef (Lu?um Baqariyya)

II.2 Part Two, Chapter Two: On Mutton (Lu?um ?a?n)

II.3 Part Two, Chapter Three: On Lamb (Lu?um Khirfan)

II.4 Part Two, Chapter Four: On Young Goat Meat (Lu?um Al-Jida?)

II.5 Part Two, Chapter Five: On Wild Meat (Lu?um Al-Wa?sh)

II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banadiq)

Part 3 ????? ?????? ?? ????? ???? ????? ?????? ??? ???? ???? On Dishes with Various Types of Poultry, and It Has Seven Chapters [136r]

III.1 Part Three, Chapter One: On Meat of Geese (Iwazz)

III.2 Part Three, Chapter Two: On Chicken (Dajaj)

III.3 Part Three, Chapter Three: On Meat of Partridges (?ajal)

III.4 Part Three, Chapter Four: On Meat of Squabs (Firakh ?amam)

III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamam Musmina)

III.6 Part Three, Chapter Six: On Meat of Starlings (Zarazir)

III.7 Part Three, Chapter Seven: On Meat of Sparrows (?A?afir)

Part 4 ????? ?????? ??? ????? ???? ?? ??? ????? ?????? ????????? ?????? ??????? ??????? ???????? And It Has Three Chapters: On a Dish Called ?inhaji, Stuffed Tripe, and ?inhaji Tongue

IV.1 Part Four, Chapter One: On Cooking a Dish Called ?inhaji

IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Ma?shuwwa), Wonderful

IV.3 Part Four, Chapter Three: On Making [?inhaji] Tongue

Part 5 ????? ?????? ?? ????? ??????? ????? ????? ?????? ??? ????? ????? On Varieties of Dishes With Fish And Eggs, and It Has Two Chapters

V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish

V.2 Part Five, Chapter Two: On Varieties of Egg Dishes

Part 6 ????? ?????? ?? ??????? ??? ?? ???? ???? ?????? ??? ????? ???? On Dairy Foods (Alban), and It Has Three Chapters

VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (?Aqid Al-Laban Al-?alib) and What Is Made With It

VI.2 Part Six, Chapter Two: On Making Rayib (Yogurt) and Extracting Butter

VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khabiya) and Ways for Cooking It; and Remedying Butter and Milk

Part 7 ????? ?????? ?? ?????? ??? ????? ?????? ??? ???? ???? On Vegetables (Buqul) and the Like, and It Has Ten Chapters

VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qar?)

VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Badhinjan)

VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar)

VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kam?a)

VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfaraj), and It Has One Dish

VII.6 Part Seven, Chapter Six: On ?arshaf, Which Are Qannariyya and Afzan

VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fu?r), and It Has One Dish

VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfanakh), Blite (Yarbuz), Lettuce (Khass), and the Like

VII.9 Part Seven, Chapter Nine: On Cooking JinaNiyya

VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqa?), and It Is Has One Dish

Part 8 ????? ?????? ?? ????? ?????? ? ????????? ??? ????? ??? ????? ???? On Fava Beans (Ful), Chickpeas (?imma?), and the Like. It Has Three Chapters

VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Ful)

VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (?imma?)

VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (?Adas), and It Has One Dish

Part 9 ?? ???????? ?????? ??????? ? ?? ????? ?? ??? ??? ?? ????? ?????? ?????? ??? ???? ???? On Mu?assalat and All Sorts of Confectionary (?alwa?), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters

IX.1 Part Nine, Chapter One: On Making Mu?assal and Ghassani

IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (?alwa?)

IX.3 Part Nine, Chapter Three: On Making Qahiriyya (Delicate Cairene Ring Cookies) and Sanbusak (Marzipan)

IX.4 Part Nine, Chapter Four: On Making Jawzinaq and Lawzinaj (Walnut and Almond Confections)

IX.5 Part Nine, Chapter Five: On Making Qa?ab ?ulw (Reeds of Candy)

IX.6 Part Nine, Chapter Six: On Making Fanidh (Pulled Sugar Taffy) and Ishqaqul (Rings of Solomon)

IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya)

Part 10 ????? ?????? ?? ??????? ??? ????? ????? ?? ??? ?????? ???? ????? ??? ?????? ?????? ?????? ????? ????????? ?? ??? ?? ???? ??? ???????? ??????? ??????? ??????? ????? ??? ???? ??????? ?? ???? ????? ???? ????? ??? ???? ??? ?????? ??? ???? ??? ???? On Pickles and Condiments (Kawamikh) and Other Related Preparations for Varieties of Vinegar and Murri (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters

X.1 Part Ten, Chapter One: On Making ?inab (Mustard Sauce)

X.2 Part Ten, Chapter Two: On Curing Olives (Zaytun)

X.3 Part Ten, Chapter Three: On Pickling Lemons (Ta?yir Al-Lim)

X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Ta?yir Al-Kabar)

X.5 Part Ten, Chapter Five: On Pickling (Ta?yir) Eggplants (Badhinjan), Onions (Ba?al), and Turnips (Lift)

X.6 Part Ten, Chapter Six: On Pickling Fish (Ta?yir Al-?ut)

X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar

X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murri Naqi?), Cooked Liquid Sauce (Murri Ma?bukh), and Other Kinds

X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates

X.10 Part Ten, Chapter Ten: On Extracting Oils (Adhan) When Needed for Some Dishes

X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadid)

X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food

Part 11 ????? ?????? ??? ?? ??? ?????? ???????? ?????? On Cooking Jarad (Locusts), Qumrun (Freshwater Shrimps), and Aghlal (Edible Land Snails)

Part 12 ????? ?????? ??? ?? ????????? ??? ??? ???? On Handwashing Preparations (Ghasulat), and It Has One Chapter

[Final Bonus Recipe]

Glossary

1 Beverages

2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries

3 Dairy

4 Desserts and Sweeteners

5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces

Über Autor(innen)

Nawal Nasrallah, Independent Scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden (Equinox 2013), and English translations Annals of the Caliphs’ Kitchens (Brill 2007), Treasure Trove of Benefits and Variety at the Table (Brill 2018), and Smorgasbords of Andalusi and Maghribi Dishes and their Salutary Benefits (Brill 2024).