Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits

Erscheinungsjahr 2025
ISBN: 978-90-04-71584-4
Verlag: World Bank Publications

Buch, Englisch, Band 217, 794 Seiten, Format (B × H): 162 mm x 240 mm, Gewicht: 1701 g

Reihe: Islamic History and Civilization

The medieval cookbook Anwa' al-saydala fi alwan al-at'ima, with its remarkable collection of over 460 recipes, is a tangible testimony to the richness and sophistication of the cuisine of Muslim Spain. Its diverse recipes reflect a pluralistic society of ethnic and religious communities that found a common ground for a collective culture. It further displays a rich regional vocabulary and the material culture it represents.

This text has been a culinary diamond in the rough ever since its first publication in the early 1960s, based on a single damaged and titleless manuscript with misplaced folios. In this new translation, Anwa' al-saydala is now a polished gem. It is based on a recently discovered manuscript that is in good condition. For the first time in any language, this translation is the closest representation of the original text that the author/compiler constructed.

Supplemented with an extensive introduction and glossaries, and enlivened with over 270 color illustrations depicting medieval life.

Also included are modern adaptations of twenty recipes.

Autoren/Hrsg.

Nasrallah, Nawal

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Naher & Mittlerer Osten
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziologie Allgemein

Inhaltsverzeichnis

Preface

Acknowledgments

List of Figures

Notes on Translating the Text

Introduction

PartI: The Making of Anwa? al-?aydala fi alwan al-a??ima: A Diamond in the Rough?

PartII: Food and Foodways in al-Andalus and al-Maghrib

PartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwa? al-?aydala

Edition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits

[Part1]

[1] [Recipes 1–17]

[2] [Recipes 18–41]

[3] [Recipes 42–115c]

[Part2]

[4] [Pp.000-000, including Recipe 116]

[5] [Recipes 117–23]

[6] [Recipes 124–67]

[Part3]

[7] [Recipes 168–80]

[8] [Recipes 181–295]

[Part4]

[9] [Recipes 296–305]

[Part5]

[10] [Recipes 305a–22]

[11] [Recipes 323–43]

[12] [Recipes 344–57]

[13] [Recipes 358–89]

[14] [Recipes 390–463]

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, and Condiments

6 Fats and Oils

7 Fruits and Nuts

8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces

9.1 In the Kitchen: Cooking and Serving Implements and Utensils

9.2 In the Kitchen: Culinary Techniques and Terms

10 Meats and Eggs

11 Medical and Nutritional Terms

12 Vegetables and Legumes

13 Weights and Measures

14 People and Places

Appendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)

Appendix 2: A Taste of the Past: Recipes from Anwa? al-?aydala fi alwan al-a??ima

Works Cited

Index of People and Places

Index of Ingredients

Index of Dishes

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, and English translations, Annals of the Caliphs’ Kitchens, Treasure Trove of Benefits and Variety at the Table, and Best of Delectable Foods and Dishes.