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S'està carregant… Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture) (2004 original; edició 2007)de Lilia Zaouali (Autor), M. B. DeBevoise (Traductor), Charles Perry (Pròleg)
Informació de l'obraMedieval Cuisine of the Islamic World: A Concise History with 174 Recipes de Lilia Zaouali (2004)
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Apunta't a LibraryThing per saber si aquest llibre et pot agradar. No hi ha cap discussió a Converses sobre aquesta obra. Revwd by P Having a certain amount of experience with the frustrations of working with medieval recipes, I was not surprised that these are more of an elusive glimpse than a true view of Medieval Islamic Cuisine. The recipes are fascinating. The modern recipes at the back of the book are also useful, although I would have prefered more medieval ones. The great weakness of this book is that it was originally published in Italian, and the text is skewed towards making medieval Islamic food understood in comparison to the Italian situation. The fact that the recipes were translated from their original context (sometimes through Arabic, as many recipes came from a Persian context) into Italian, and then into English makes understanding what is meant even harder than these things already are. I also suspect that the translator into English does not regularly cook. It is often unclear what ingredient is meant (semolina is not the same as semolina flour; the notes on ingredients refer to what is available in Italy.) I'm sure this was published as nothing else was available for the series in a Western language. It would be better to have a book without the Italian step in between, and with notes on the cooking that fit the intended audience. Not a scholarly book, this is a disappointing collection of random recipes taken out of context. The introductory essays add nothing new to our knowledge of Medieval cuisine of the Arabic-speaking world. However, what is valuable are the recipes from three manuscripts as yet unpublished in English or any other Western European language. Sense ressenyes | afegeix-hi una ressenya
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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, 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#65533;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. No s'han trobat descripcions de biblioteca. |
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Google Books — S'està carregant… GèneresClassificació Decimal de Dewey (DDC)641.593949Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Ancient CivilizationsLCC (Clas. Bibl. Congrés EUA)ValoracióMitjana:
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