Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits

English Translation of the Thirteenth-Century Cookbook Anwāʿ al-Ṣaydala fī Alwān al-Aṭʿima with Introduction and Glosssary

Nawal Nasrallah (Autor)

Buch | Hardcover

824 Seiten

2024
Brill (Verlag)
978-90-04-71584-4 (ISBN)

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The medieval cookbook Anwāʿ al-ṣaydala fī alwān al-aṭʿima, 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, Anwāʿ al-ṣaydala 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.

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.

Preface

Acknowledgments

List of Figures

Notes on Translating the Text

Introduction

PartI: The Making of Anwāʿ al-ṣaydala fī alwān al-aṭʿima: 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 Anwāʿ al-ṣaydala

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 Anwāʿ al-ṣaydala fī alwān al-aṭʿima

Works Cited

Index of People and Places

Index of Ingredients

Index of Dishes

Erscheinungsdatum	24.02.2025
Reihe/Serie	Islamic History and Civilization ; 217
Zusatzinfo	281 Illustrations, color
Verlagsort	Leiden
Sprache	englisch
Maße	155 x 235 mm
Gewicht	1639 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen
	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
	Sozialwissenschaften
ISBN-10	90-04-71584-3 / 9004715843
ISBN-13	978-90-04-71584-4 / 9789004715844
Zustand	Neuware