Looks like the translator has a blog where he posts about particular recipes. [1] The original author, al-Tujībī, later resettled in my father's hometown [2], and lots of these are still in the food culture (particularly the desserts!).
A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
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Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#12Looks pretty well done but confused why they used art from the Safavids as the cover art. Entirely different cuisine and time period of the contents of the book. Surely they could’ve celebrated art from the region?
What I found "odd" was that an Iraqi author was the first to translate the manuscript and publish the English version - https://www.amazon.com/Delectable-Foods-Dishes-al-Andalus-al... - and yet, while they make a one line mention of this, the whole article is about a British cook and author, and his book.
Precisely how we end up with a generalization of middle-eastern culture. Pretty frustrating
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#13Nothing revealed about the culinary life in the article.
I wanted to know what would they eat, but got a wall of text about general things surounding the period.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#14Looks pretty well done but confused why they used art from the Safavids as the cover art. Entirely different cuisine and time period of the contents of the book. Surely they could’ve celebrated art from the region?
I've heard that publishers don't give authors much say in cover art. Maybe someone at the publishing company looked up "Sultan art high res" and found this.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#15Looks pretty well done but confused why they used art from the Safavids as the cover art. Entirely different cuisine and time period of the contents of the book. Surely they could’ve celebrated art from the region?
What I found "odd" was that an Iraqi author was the first to translate the manuscript and publish the English version - https://www.amazon.com/Delectable-Foods-Dishes-al-Andalus-al... - and yet, while they make a one line mention of this, the whole article is about a British cook and author, and his book.
I generally think history articles are promo material for books or tourist destinations.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#16> I mean, it’s ridiculous the number of eggs that they used. I often joke that an Andalusian would not have been able to get through a meal without eggs. I wonder if this is also the origin of so many egg heavy deserts in Portugal.
> I wonder if this is also the origin of so many egg heavy deserts in Portugal. https://en.wikipedia.org/wiki/Conventual_sweets Egg whites were used to make communion wafers and starch habits so they had a lot of yolks going around.
Egg whites were used to starch habits and for various other tasks, but communion wafers are pressed bread, and don't have any egg in them at all. I could not find any confirmation of your statement in a reputable source, and I have never heard of such a practice. The Catholic Church has long maintained that the host should be made of wheat flour (in the past sometimes with a small addition of another flour) and water only. Egg whites were used to clarify wine for the Eucharist, which might be the source of that likely fable.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#17Earlier quoted context omitted.
What I found "odd" was that an Iraqi author was the first to translate the manuscript and publish the English version - https://www.amazon.com/Delectable-Foods-Dishes-al-Andalus-al... - and yet, while they make a one line mention of this, the whole article is about a British cook and author, and his book.
I generally think history articles are promo material for books or tourist destinations.
They don't really hide that fact. There's a limit to how in depth the knowledge of any history journalist can be on their own, and experts on an issue are going to want payment for their time.
Actual payment costs money, it's much easier to pay them in publicity by discussing a topic they released a book on or area they work at.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#18Looks like the translator has a blog where he posts about particular recipes. [1] The original author, al-Tujībī, later resettled in my father's hometown [2], and lots of these are still in the food culture (particularly the desserts!). [1] https://eatlikeasultan.com [2] https://en.wikipedia.org/wiki/B%C3%A9ja%C3%AFa
> This is a recreation of a 13th-century Aleppine recipe for a drink made with pomegranate seeds, fresh mint leaves, sugar and a dash of rose water. For that real medieval experience you might wish to consider fumigating the goblet from which you drink with that most aromatic of spices, _ambergis_! It is best drunk chilled with some crushed ice — a delightful mocktail to suit all occasions! [1]
Yeah, I'll get my sperm whale guy right on that... Can I use agarwood instead?
[1] https://eatlikeasultan.com/medieval-syrian-pomegranate-drink...
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#19Looks like the translator has a blog where he posts about particular recipes. [1] The original author, al-Tujībī, later resettled in my father's hometown [2], and lots of these are still in the food culture (particularly the desserts!). [1] https://eatlikeasultan.com [2] https://en.wikipedia.org/wiki/B%C3%A9ja%C3%AFa
> This is a recreation of a 13th-century Aleppine recipe for a drink made with pomegranate seeds, fresh mint leaves, sugar and a dash of rose water. For that real medieval experience you might wish to consider fumigating the goblet from which you drink with that most aromatic of spices, _ambergis_! It is best drunk chilled with some crushed ice — a delightful mocktail to suit all occasions! [1] Yeah, I'll get my sper…
Thanks for the goddamned image. Brain bleach please.
Re: A 13th-century Arabic cookbook reveals the culinary life of al-Andalus
#20> I mean, it’s ridiculous the number of eggs that they used. I often joke that an Andalusian would not have been able to get through a meal without eggs. I wonder if this is also the origin of so many egg heavy deserts in Portugal.
Dorothy Dunnett writes that cypriot sugar production in the early middle ages used prodigious quantities of egg white for purification of the cane juice prior or during crystallisation.
It's fiction, but she researched heavily. Given the Moorish occupation of the Iberian peninsula it's possible they used eggs heavily in sugar production there too