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Best of delectable foods and dishes from al-Andalus and al-Maghrib

Best of delectable foods and dishes from al-Andalus and al-Maghrib (Loan 1 times)

Material type
단행본
Personal Author
Ibn Razīn al-Tujībī, active 1239-1265, author. Nasrallah, Nawal, translator.
Title Statement
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 by Nawal Nasrallah.
Publication, Distribution, etc
Leiden ;   Boston :   Brill,   2021.  
Physical Medium
xxix, 884 p. : col. ill. ; 25 cm.
Series Statement
Islamic history and civilization,0929-2403 ; volume 186
ISBN
9789004469471
요약
"The thirteenth-century cookbook Fiḍālat al-khiwān fīṭayyibāt al-ṭa ām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībīshowcases 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-Tujībī'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"--
Bibliography, Etc. Note
Includes bibliographical references (p. 855-865) and indexes.
Subject Added Entry-Topical Term
Cooking, Arab --Early works to 1800. Cooking --Spain --Andalusia --Early works to 1800. Cooking --Africa, North --Early works to 1800. Cooking, Spanish --Early works to 1800.
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020 ▼a 9789004469471 ▼q (hardback ; ▼q acid-free paper)
020 ▼z 9789004469488 ▼q (ebook)
035 ▼a (KERIS)REF000019659713
040 ▼a DLC ▼b eng ▼c DLC ▼e rda ▼d DLC ▼d 211009
041 1 ▼a eng ▼h ara
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050 0 0 ▼a TX713 ▼b .I2613 2021
082 0 0 ▼a 641.59567 ▼2 23
084 ▼a 641.59567 ▼2 DDCK
090 ▼a 641.59567 ▼b I13fE
100 0 ▼a Ibn Razīn al-Tujībī, ▼d active 1239-1265, ▼e author.
240 1 0 ▼a Fann al-ṭabkh fī al-Andalus wa-al-Maghrib. ▼l English
245 1 0 ▼a Best of delectable foods and dishes from al-Andalus and al-Maghrib / ▼c a cookbook by Thirteenth-Century Andalusi scholar Ibn Razīn al-Tujībī (1227-1293) ; English translation with introduction and glossary by Nawal Nasrallah.
260 ▼a Leiden ; ▼a Boston : ▼b Brill, ▼c 2021.
264 1 ▼a Leiden ; ▼a Boston : ▼b Brill, ▼c [2021]
300 ▼a xxix, 884 p. : ▼b col. ill. ; ▼c 25 cm.
336 ▼a text ▼b txt ▼2 rdacontent
337 ▼a unmediated ▼b n ▼2 rdamedia
338 ▼a volume ▼b nc ▼2 rdacarrier
490 1 ▼a Islamic history and civilization, ▼x 0929-2403 ; ▼v volume 186
504 ▼a Includes bibliographical references (p. 855-865) and indexes.
520 ▼a "The thirteenth-century cookbook Fiḍālat al-khiwān fīṭayyibāt al-ṭa ām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībīshowcases 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-Tujībī'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"-- ▼c Provided by publisher.
650 0 ▼a Cooking, Arab ▼v Early works to 1800.
650 0 ▼a Cooking ▼z Spain ▼z Andalusia ▼v Early works to 1800.
650 0 ▼a Cooking ▼z Africa, North ▼v Early works to 1800.
650 0 ▼a Cooking, Spanish ▼v Early works to 1800.
700 1 ▼a Nasrallah, Nawal, ▼e translator.
830 0 ▼a Islamic history and civilization ; ▼v v. 186.
945 ▼a ITMT

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.59567 I13fE Accession No. 111868912 Availability In loan Due Date 2022-12-13 Make a Reservation Available for Reserve R Service M

Contents information

Table of Contents

Preface

Acknowledgments

List of Figures

Notes on Translating the Text



Introduction

Part I: The Making of Fidalat al-khiwan

Part II: Food and Foodways in al-Andalus

Part III: The Andalusi Cuisine as Depicted in the Book of Fidala

Part IV: The Years They Ate Couscous Dangerously



Best of Delectable Foods and Dishes



Part 1 On Bread, Tharayid, Soups (Ahsa''), 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 (Ahsa'') and Porridges



I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanat (Cheese Pastries), Isfanj (Fritters, Bunuelos), 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 (Luhum Baqariyya)



II.2 Part Two, Chapter Two: On Mutton (Luhum Da''n)



II.3 Part Two, Chapter Three: On Lamb (Luhum Khirfan)



II.4 Part Two, Chapter Four: On Young Goat Meat (Luhum Al-Jida'')



II.5 Part Two, Chapter Five: On Wild Meat (Luhum Al-Wahsh)



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 (Hajal)



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



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 (''Asafir)



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



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



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



IV.3 Part Four, Chapter Three: On Making [Sinhaji] 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-Halib) 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 Harshaf, Which Are Qannariyya and Afzan



VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Futr), 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 (Qulqas), and It Is Has One Dish



Part 8 On Fava Beans (Ful), Chickpeas (Himmas), 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 (Himmas)



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 (Halwa''), 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 (Halwa'')



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 Qasab Hulw (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 Sinab (Mustard Sauce)



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



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



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



X.5 Part Ten, Chapter Five: On Pickling (Tasyir) Eggplants (Badhinjan), Onions (Basal), and Turnips (Lift)



X.6 Part Ten, Chapter Six: On Pickling Fish (Tasyir Al-Hut)



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 Matbukh), 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

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