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Medieval Arab Cookery

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Table of Contents

Foreword - Claudia Roden A Baghdad Cookery Book (Kitab al-tabikh) - A.J. Arberry Studies in Arabic Manuscripts Relating to Cookery - Maxime Rodinson Romania and other Arabic Words in Italian - Maxime Rodinson Ma'muniyya East and West - Maxime Rodinson Venice, the Spice Trade and Eastern In.uences 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 Buran: 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 Isfidhabaj, Blancmanger and no Almonds - Charles Perry The Wine Maqama - Charles Perry The Description of Familiar Foods (Kitab wasf al-at'ima al-mu'tada) - Charles Perry Introduction Concordance of recipes Text Appendix: The Ziyadat Kitab al-Tibakha: 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 sals of the Infidels - Charles Perry Index of Foreign Words General Index

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