Cultural studies: food and society Books

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Book SynopsisRamen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”Trade Review"... In delving into the history of ramen, Kushner throws light on many interesting aspects of Japanese social and political history as well as on Japan's lengthy and complex relationship with China..." - Hugh Cortazzi, in: The Japan Times ONLINE (21 October, 2012) [Review link] "... A new book, Slurp! A Social and Culinary History of Ramen by Dr Barak Kushner, who teaches modern Japanese history at Cambridge, both contextualises the soup and hints at some of the reasons behind its global spread. Kushner explains how noodles entered Japan from China and how they evolved in Japanese cuisine in a way that reflected the prevailing feelings of Japan towards its neighbour..." - Tim Hayward, in: ft.com (19 October, 2012) [Review link] "Those long nights when sleep evades you and the mind runs along less tranquil corridors of the mind, one room repeatedly visited is full of books I should have published. This is one of them. It is most excellent (with a tiny proviso as to price). The history of ramen is a beacon to guide us through an appreciation of change in Japanese taste and cooking; to understand what Japanese food was like a long time ago; to how regional tastes have affected the development of Japanese cooking; to see how war has left its mark on all aspects of the Japanese table; to wonder at the depth of foreign influence on Japanese cooking (where silly old me had thought they were an isolated people). I could go on and on. Mr Kushner writes clearly, thankfully with no jargon, and entertainingly. His illustrations are intriguing, his reading is wide. The book has footnotes. Emphatic recommendation." - Tom Jaine, in: Petits Propos Culinaires (PPC), 97 (January 2013) "Ramen has become a ubiquitous presence globally, from chic Japanese Asian noodle restaurants to cheap student sustenance. Historian Kushner (Cambridge) targets the general audience wanting to know more about the noodle dish with Chinese origins that has become a Japanese national food of sorts. Written in an unapologetically pop style, Kushner's work spans premodern origins in China to contemporary Japanese ramen comics, museums, and pop songs. Within that time frame, the author talks about a lot more than ramen. He covers food in general in Japan as a backdrop for politics and the place of ramen within it. Some might criticize his at times wandering too far from the topic, but providing the broad context is part of Kushner's strategy. One part of the context that he ignores is that of gender. Indeed, Japan is a man's world: ramen chefs are almost exclusively men; even ramen consumption is more of a man's activity than that of women, although both slurp their fair share. Rich with tidbits culled from personal experience, Kushner's book is a welcome addition to the bookshelves of those interested in Japan, food, and pop culture. Summing Up: Highly recommended. General, public, and undergraduate libraries." - C.R. Yano, University of Hawai'i, in: Choice, 50 no. 10 (June 2013) [Review link] INTERVIEW with the author: Where would Japan be without China's culinary contribution? - Asia & Japan Watch [Interview link] INTERVIEW with the author in the Japanese TV program "Channel JAPAN": "The Project Japan": Promoting the Attractions of Japan ahead of the 2020 Olympics in Tokyo, Channel JAPAN #37, on 16 December 2014 [Interview link]. Dr. Barak Kushner appears from 5’49’’; Slurp presented at 8’29’’ INTERVIEW with the author: "An Illustrated History of Ramen" [Review link]

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Book SynopsisRamen, Japan’s noodle soup, is a microcosm of Japan and its historical relations with China. The long evolution of ramen helps us enter the history of cuisine in Japan, charting how food and politics combined as a force within Sino-Japan relations. Cuisine in East Asia plays a significant political role, at times also philosophical, economic, and social. Ramen is a symbol of the relationship between the two major forces in East Asia – what started as a Chinese food product ended up almost 1,000 years later as the emblem of modern Japanese cuisine. This book explains that history – from myths about food in ancient East Asia to the transfer of medieval food technology to Japan, to today’s ramen “popular culture.”Trade Review"... In delving into the history of ramen, Kushner throws light on many interesting aspects of Japanese social and political history as well as on Japan's lengthy and complex relationship with China..." - Hugh Cortazzi, in: The Japan Times ONLINE (21 October, 2012) [Review link] "... A new book, Slurp! A Social and Culinary History of Ramen by Dr Barak Kushner, who teaches modern Japanese history at Cambridge, both contextualises the soup and hints at some of the reasons behind its global spread. Kushner explains how noodles entered Japan from China and how they evolved in Japanese cuisine in a way that reflected the prevailing feelings of Japan towards its neighbour..." - Tim Hayward, in: ft.com (19 October, 2012) [Review link] "Those long nights when sleep evades you and the mind runs along less tranquil corridors of the mind, one room repeatedly visited is full of books I should have published. This is one of them. It is most excellent (with a tiny proviso as to price). The history of ramen is a beacon to guide us through an appreciation of change in Japanese taste and cooking; to understand what Japanese food was like a long time ago; to how regional tastes have affected the development of Japanese cooking; to see how war has left its mark on all aspects of the Japanese table; to wonder at the depth of foreign influence on Japanese cooking (where silly old me had thought they were an isolated people). I could go on and on. Mr Kushner writes clearly, thankfully with no jargon, and entertainingly. His illustrations are intriguing, his reading is wide. The book has footnotes. Emphatic recommendation." - Tom Jaine, in: Petits Propos Culinaires (PPC), 97 (January 2013) "Ramen has become a ubiquitous presence globally, from chic Japanese Asian noodle restaurants to cheap student sustenance. Historian Kushner (Cambridge) targets the general audience wanting to know more about the noodle dish with Chinese origins that has become a Japanese national food of sorts. Written in an unapologetically pop style, Kushner's work spans premodern origins in China to contemporary Japanese ramen comics, museums, and pop songs. Within that time frame, the author talks about a lot more than ramen. He covers food in general in Japan as a backdrop for politics and the place of ramen within it. Some might criticize his at times wandering too far from the topic, but providing the broad context is part of Kushner's strategy. One part of the context that he ignores is that of gender. Indeed, Japan is a man's world: ramen chefs are almost exclusively men; even ramen consumption is more of a man's activity than that of women, although both slurp their fair share. Rich with tidbits culled from personal experience, Kushner's book is a welcome addition to the bookshelves of those interested in Japan, food, and pop culture. Summing Up: Highly recommended. General, public, and undergraduate libraries." - C.R. Yano, University of Hawai'i, in: Choice, 50 no. 10 (June 2013) [Review link] INTERVIEW with the author: Where would Japan be without China's culinary contribution? - Asia & Japan Watch [Interview link] INTERVIEW with the author in the Japanese TV program "Channel JAPAN": "The Project Japan": Promoting the Attractions of Japan ahead of the 2020 Olympics in Tokyo, Channel JAPAN #37, on 16 December 2014 [Interview link]. Dr. Barak Kushner appears from 5’49’’; Slurp presented at 8’29’’ INTERVIEW with the author: "An Illustrated History of Ramen" [Review link]

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Book SynopsisThis volume attempts to dig deeper into what is currently happening in Africa’s agricultural and rural sector and to convince policymakers and others that it is important to look at the current African rural dynamics in ways that connect metropolitan demands for food with value chain improvements and agro-food cluster innovations. It is essential to go beyond a ‘development bureaucracy’ and a state-based approach to rural transformation, such as the one that often dominates policy debate in African government circles, organizations like the African Union and the UN, and donor agencies.Table of ContentsList of Figures, Maps, Photos and Tables List of Contributors 1 Introduction Akinyinka Akinyoade, Ton Dietz, Dick Foeken and Wijnand Klaver Section 1 Mapping the Evidence 2 Mapping the Food Economy in Sub-Saharan Africa Lia van Wesenbeeck 3 Agricultural Pockets of Effectiveness in Africa A Comparative Inventory of Nigeria, Kenya, Tanzania and Uganda since 2000 Akinyinka Akinyoade, Ton Dietz and André Leliveld 4 Food Production and Consumption in Relation to Food Insecurity and Undernutrition in Kenya, Nigeria, Tanzania and Uganda Wijnand Klaver Section 2 Agricultural Production and Effectiveness 5 Dairy Clustering in Kenya Diederik de Boer and Jackson Langat 6 Biofuel Feedstock Production in Ethiopia Status, Challenges and Contributions Maru Shete Bekele and Marcel Rutten 7 Local Careers and Mixed Fortunes in Africa’s Globalizing Food Exports The Case of Nile Perch from Lake Victoria, Uganda Joost Beuving  Section 3 Drivers of Food Production 8 Pressures and Incentives Urban Growth and Food Production at Tamale’s Rural-Urban Interface Sebastiaan Soeters 9 The Dynamics of Urban and Peri-Urban Agriculture Diana Lee-Smith 10 From Suitcase Farmers to Telephone Farmers Agriculture and Diversified Livelihoods among Urban Professionals Melle Leenstra Section 4 Institutional Issues 11 National Agricultural Research Systems in Africa Olubunmi Abayomi Omotesho and Abraham Falola 12 Contributions of Small- and Large-Scale Farms and Foreign and Local Investments to Agricultural Growth The Nigerian Example Sheu-Usman Akanbi and Akinyinka Akinyoade 13 Loss and Damage from Droughts and Floods in Rural Africa Kees van der Geest and Koko Warner 14 Agriculture and Nutrition Linkages and Complementarities Inge D. Brouwer Appendix A Selected Statistics of Major World Regions and Selected Countries in Sub-Saharan Africa Appendix B Fifty Years of Agricultural and Food Dynamics in Africa – Statistical Data

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Book SynopsisEarthly Delights brings together a number of substantial and original scholarly studies by international scholars currently working on the history of food in the Ottoman Empire and East-Central Europe. It offers new empirical research, as well as surveys of the state of scholarship in this discipline, with special emphasis on influences, continuities and discontinuities in the culinary cultures of the Ottoman Porte, the Balkans and East-Central Europe between the 17th and 19th centuries. Some contributions address economic aspects of food provision, the development and trans-national circulation of individual dishes, and the role of merchants, diplomats and travellers in the transmission of culinary trends. Others examine the role of food in the construction of national and regional identities in contact zones where local traditions merged or clashed with imperial (Ottoman, Habsburg) and West-European influences.Trade Review"Angela Jianu and the late Violeta Barbu have brought together a wide variety of articles on the history of food in the post-medieval period up to the eve of the First World War. Divided into five distinct parts (on “Flavours, Tastes and Culinary Exchanges,” “Ingredients and Kitchen,” “Cities,” “Cooking” and “Representations,”) it offers detailed empirical investigations as well as new scholarship." Cathie Carmichael, in Acta Slavica Iaponica (2021) "Overall, Earthly Delights presents an intriguing and critically important collection of studies. The volume is well organized [... ] Earthly Delights is an essential read for any historian of food, especially a historian focusing on the seventeenth century and later periods.' Karel Černý, in Hungarian Historical Review "While anthropologists and ethnographers have developed a “taste” for research on social and cultural dimensions of food long time ago, history of food is a relatively new domain for historians. [...] In sum, this work is a valuable contribution to the study of food and the formation of regional and national identities through material culture, symbolic rituals, stratified consumption, and cultural representations. It provides a contextual look at redefining the notion of prosperity through social attachments to food. Furthermore, the book contributes to de-centering the research on west European cuisine. By offering such transnational readings to a variety of social contexts involving shared cuisine, the authors promote not only academic dialogue, but also address social interconnectedness in a novel way and suggest new venues for research." Evguenia Davidova in the Slavic Review 2019, pp 821-822 “Earthly Delights may be considered the first in-depth volume on the topic, gathering important contributions on culinary practices, types of food, cookbooks, attitudes to nutrition, and regional patterns of influence in southeastern Europe”. Laurenţiu Rădvan, University of Iaşi, in: Studii şi Materiale de Istorie Medie (2018)

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Book SynopsisThe fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.Trade ReviewWinner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. "Historians are quite fortunate that Nawal Nasrallah has continued to gift us with her edited translations of Arabic cookbooks from the medieval Islamic world.Overall, Nasrallah’s edition is a pleasure to read. The organization is easy to follow, the notes full of important information, and the color pictures suitable and complementary. Kanz al-fawāʾid brings medieval Cairene and Egyptian history to life and will serve as a critical primary source not only for food historians but also those interested in medieval Islamic trade, agricultural, consumption, and social history." - Febe Armanios in: Journal of the American Oriental Society 141.1 (2021). "A formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious." - Hala N. Barakat, in: Madamasr (August 25, 2018) click here. "For culinary enthusiasts as well as for those fascinated by Egypt’s heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation." - Aziza Sami, in: Al-Ahram Weekly (August 31, 2018) click here. "Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms." Susan Weingarten, in: Mediterranean Historical Review, 33:2 (2018) "The tremendous linguistic and contextual expertise that has gone into the preparation of this book has paid off. It is not only an invaluable historical document for the better understanding of the material culture and foodways of pre-modern Egyptian society, but also a fine example of thorough research and scholarly responsibility to one's material." - Leyla Rouhi, in: Al-Masāq, 30/3 (2018) "Cet ouvrage contient tout ce que l’on peut attendre de la traduction d’un livre de cuisine médiéval : une traduction sérieuse (...), une présentation qui permette au lecteur, même non spécialiste, d’apprécier l’originalité du texte, des glossaires efficaces et une petite touche de gourmandise." - Audrey Caire, in: Arabica 65 (2018) "N. Nasrallah nous propose ici un travail exceptionnel. Sa minutie et son expérience passée de la traduction d’ouvrages culinaires confère à ce livre une valeur scientifique indéniable, mais aussi une dimension sociale, vivante de ce que fut la cuisine arabe médiévale. Cette oeuvre réjouira tout autant le chercheur en quête d’informations que l’amateur curieux de mettre en pratique une cuisine riche, variée et colorée, nous rappelant que, contrairement à la cuisine occidentale, la cuisine arabe sut conserver les goûts, les produits et les modes de cuisson médiévaux et que l’on peut toujours, à une table de Tunis, du Caire ou de Damas, se faire une idée assez précise des plaisirs culinaires qu’éprouvaient les mangeurs pour qui l’auteur du Kanz rédigea son livre." - Veronique Pitchon, in: BCAI 33 (2019) Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here.Table of ContentsPREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWĀʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawāʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj maḍrūb) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murrī (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (māʾ al- ḥiṣrim) and Lemon Juice (māʾ al-laymūn) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (ḥalwā) Chapter 11: Digestive Stomachics (juwārishnāt), Electuaries (maʿājīn), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqāʿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqūʿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (ṣulūṣāt) Chapter 17: Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaʿtar (Thyme); bīrāf (Clotted Cream); and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawārid) Chapter 20: On Aromatics (ṭīb), and Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian-Willow Twigs (ʿīdān al-khilāf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves; for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWĀʾID WORKS CITED INDICES

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Book SynopsisHow is the meaning of food created, communicated, and continually transformed? How are food practices defined, shaped, delineated, constructed, modified, resisted, and reinvented – by whom and for whom? These are but a few of the questions Who Decides? Competing Narratives in Constructing Tastes, Consumption and Choice explores. Part I (Taste, Authenticity & Identity) explicitly centres on the connection between food and identity construction. Part II (Food Discourses) focuses on how food-related language shapes perceptions that in turn construct particular behaviours that in turn demonstrate underlying value systems. Thus, as a collection, this volume explores how tastes are shaped, formed, delineated and acted upon by normalising socio-cultural processes, and, in some instances, how those very processes are actively resisted and renegotiated. Contributors are Shamsul AB, Elyse Bouvier, Giovanna Costantini, Filip Degreef, Lis Furlani Blanco, Maria Clara de Moraes Prata Gaspar, Marta Nadales Ruiz, Nina Namaste, Eric Olmedo, Hannah Petertil, Maria José Pires, Lisa Schubert, Brigitte Sébastia, Keiko Tanaka, Preetha Thomas, Andrea Wenzel, Ariel Weygandt, Andrea Whittaker and Minette Yao.

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Book SynopsisThe fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.Trade ReviewWinner of the Sheikh Hamad Award for Translation and International Understanding (1st Prize, Translation from Arabic into English.) click here. Shortlisted for the Gourmand World Cookbook Awards 2018 in the categories Translation and Culinary History click here. "A formidable intertwined offering from a historian, translator, cook, cooking instructor and writer... Nasrallah succeeds in giving a clear, simple and practical text in English to many of the 830 recipes which are difficult to understand and use, even for an Arabic speaker with culinary experience... After the full translated text, Nasrallah adds a helpful alphabetical glossary with an explanation of terms, methods and general commentaries, translations and correlations with dishes known today. Nasrallah ends her book with a fantastic contribution of 22 modern adaptations of some recipes from Kanz. All recipes were tried and photographed by the author. They are well written, easy to follow, and the outcome, as tested by this author, is delicious." - Hala N. Barakat, in: Madamasr (August 25, 2018) click here. "For culinary enthusiasts as well as for those fascinated by Egypt’s heritage, the very first English-language translation of a mediaeval Egyptian cookbook entitled Treasure Trove of Benefits and Variety at the Table. A Fourteenth Century Egyptian Cookbook will come as a thrilling revelation." - Aziza Sami, in: Al-Ahram Weekly (August 31, 2018) click here. "Nasrallah provides her readers not only with an annotated translation, but also details of texts and manuscripts, and excellent and detailed glossaries, helpfully divided into classes of food such as vegetables and legumes, fruits and nuts and so forth, as well as kitchen and cooking implements and culinary terms." Susan Weingarten, in: Mediterranean Historical Review, 33:2 (2018) "The tremendous linguistic and contextual expertise that has gone into the preparation of this book has paid off. It is not only an invaluable historical document for the better understanding of the material culture and foodways of pre-modern Egyptian society, but also a fine example of thorough research and scholarly responsibility to one's material." - Leyla Rouhi, in: Al-Masāq, 30/3 (2018) "Cet ouvrage contient tout ce que l’on peut attendre de la traduction d’un livre de cuisine médiéval : une traduction sérieuse (...), une présentation qui permette au lecteur, même non spécialiste, d’apprécier l’originalité du texte, des glossaires efficaces et une petite touche de gourmandise." - Audrey Caire, in: Arabica 65 (2018) "N. Nasrallah nous propose ici un travail exceptionnel. Sa minutie et son expérience passée de la traduction d’ouvrages culinaires confère à ce livre une valeur scientifique indéniable, mais aussi une dimension sociale, vivante de ce que fut la cuisine arabe médiévale. Cette oeuvre réjouira tout autant le chercheur en quête d’informations que l’amateur curieux de mettre en pratique une cuisine riche, variée et colorée, nous rappelant que, contrairement à la cuisine occidentale, la cuisine arabe sut conserver les goûts, les produits et les modes de cuisson médiévaux et que l’on peut toujours, à une table de Tunis, du Caire ou de Damas, se faire une idée assez précise des plaisirs culinaires qu’éprouvaient les mangeurs pour qui l’auteur du Kanz rédigea son livre." - Veronique Pitchon, in: BCAI 33 (2019) Read an interview about the book with the author on Marcia Lynx Qualey's blog ArabLit: click here.Table of ContentsPREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWĀʾID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawāʾid and Zahr al-ḥadīqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawāʾid 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It; and Making Varieties of Bread: Enhanced (muṭayyab), Seeded (mubazzar), Salted (mamlūḥ), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj maḍrūb) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murrī (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (māʾ al- ḥiṣrim) and Lemon Juice (māʾ al-laymūn) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarāt al-buqūl) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (ḥalwā) Chapter 11: Digestive Stomachics (juwārishnāt), Electuaries (maʿājīn), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqāʿ (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqūʿ al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (ṣulūṣāt) Chapter 17: Dishes Made with Dairy (albān): kawāmikh (Fermented Condiments), jājaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and zaʿtar (Thyme); bīrāf (Clotted Cream); and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawārid) Chapter 20: On Aromatics (ṭīb), and Properties of Toothpicks (khilāl) Made from Willow Wood (ṣafṣāf) and Egyptian-Willow Twigs (ʿīdān al-khilāf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dharāʾir mulūkiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves; for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWĀʾID WORKS CITED INDICES

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Book SynopsisTikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.Trade Review"Tikim as tikman (verb) means to taste food or to try anything. Doreen Fernandez's literary essays on Philippine culinary and alimentary traditions are rightly fabled for their conjugations of tasting and trying in dazzling verbal arabesques. As assays at descriptions and critiques of Philippine cultural formations (assay is archaic form of 'essay') through sensorial samplings of Philippine cuisines, they themselves powerfully incarnate what Benedict Anderson once said of Philippine cultures as constituting ‘a pure mix’!" —Oscar V. Campomanes, Department of English, Ateneo de Manila "Doreen Fernandez was undisputedly one of the best storytellers of our lifetime of what Filipinos eat in their home country. Upon first reading of her essays, one gets introduced to the plot quickly and leaves you savoring every word she writes with meticulous efficiency to uncover layered meanings of culture that form the most basic theoretical foundation in understanding any cuisine. Enjoy the stories that fill these pages, read them many times and one day you will own the knowledge she wanted to share with us." —Amy Besa, Co-Author of Memories of Philippine Kitchens: Stories and Recipes from Far and Near "When their safe houses in Manila were no longer safe, the rebels took shelter at the airy bungalow of Doreen Gamboa Fernandez, a sugar planter’s daughter turned literature professor and food writer. (...) Then, while her guests recuperated by the pool in the cool shadow of a great acacia, she retreated to her desk and resumed the task of documenting the indigenous cooking traditions — scorned and ignored during centuries of colonialism — of an archipelago spanning more than 7,000 islands and nearly 200 languages. (...) Hers was a quiet act of subversion. She revolutionized Filipino food simply by treating it as what it is: a cuisine." Ligaya Mishan, The New York Times, July 30, 2019 "[T]his presents the opportunity to reexamine her work in the context of pressing issues today: disappearing species, the politics of foodways, street vendor economy, or even gender sensitivity, among others, all of which find space in 'Tikim.' (...) Fernandez did all of us a great service — by working hard to explore the multiple layers of Philippine food, culture, and history, she best explained what we mean by food that is ours. By infusing delight and rigor in her writing, she has inspired countless others to do the same. Her invaluable gift is to articulate our collective conscience about food, identity, representation, and power. It is up to us to listen to that conscience. Perhaps my only complaint now is how she has so inaptly titled her book 'Tikim.' When it comes to ingesting food and culture, Fernandez clearly gave us more than just a taste. She gave us a fierce, ravenous appetite." Anna Bueno, CNN Philippines, January 10, 2020 "To learn about French food, one reads Julia Child; Italian food, Marcella Hazan; Indian food, Madhur Jaffrey. To understand Filipino food, one should read Doreen Fernandez, whose work can enlighten ancestral history for the diaspora and explain the foundations of the cuisine for readers outside it." Bettina Makalintal, VICE, October 30, 2020Table of ContentsForeword Editor’s Preface Tikim: Just a Taste Acknowledgements Introduction: Writing about Food: Savor the Word, Swallow the World 1 Food and Flavors  1 Balut to Barbecue: Philippine Street Food  2 Here’s to Spirited Holidays  3 Breaking the Fast  4 Sukang Paombong  5 Balut, Kamaru, Sawa: What Exotica Do You Eat?  6 The Lumpia of Silay  7 Si Sugpo: Prawns in Philippine Lore and Culture  8 Ang Mahiwagang Nilaga  9 The Noodles of Our (Long) Lives  10 The Original Pancit Lucban  11 The Vanishing Scene  12 New Ways with Old Dishes  13 Sa Banwa sang Dulce: the Flavors of Negros  14 A Durian Experience  15 Mangoes and Maytime  16 Salty and Sour, Bitter and Sweet: Philippine Flavorings 2 People and Places  1 Inside Information: a Tribute to Mothers  2 On Unperceived Excellences  3 Men in the Kitchen  4 Alta Cocina Filipina: Has It Arrived?  5 Kinilaw Artistry in Old Sagay  6 She Cuts Pastillas Wrappers  7 The Sweet Taste of Success  8 The Filipino Kitchen  9 Restaurant of Yesteryears  10 The Regional Food Adventure  11 What’s Cooking? 3 Books and Other Feasts  1 Food in Philippine Literature  2 A Cookbook and a Billiard Table  3 Pasteleria at Reposteria, 1919  4 Dream Food  5 Mother Cuisine  6 Contrary Thoughts for Valentine’s Day  7 My Personal, Communal Christmas  8 Noche Buena  9 The Festive Table  10 Angono, San Clemente, Giants and Water Pistols  11 Silay, Zarzuelas, and Remembering the Revolution  12 A Town Bejewelled: Philippine Food Art 4 Food in Philippine History  1 The Flavors of Mexico in Philippine Food and Culture  2 A Conversation with Fray Juan de Oliver on Drinking and Drunkenness  3 Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy  4 Colonizing the Cuisine: the Politics of Philippine Foodways Glossary Sources

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Book SynopsisWhat we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research. Contributors are Sue Bastian, Thadeus L. Beekman, Jo Burzynska, Andrew Childress, Ilja Croijmans, Silvana Dakduk , Alexandra Fiegel, Apratim Guha, Ryuta Kawashima, Bruno Mesz, Kosuke Motoki, Rui Nouchi, Felipe Reinoso-Carvalho, Pablo Riera, Marijn Peters Rit, Toshiki Saito, Han-Seok Seo, Mariano Sigman, Laura J. Speed, Charles Spence, Motoaki Sugiura, Marcos Trevisan, Carlos Velasco, Johan Wagemans, and Qian Janice Wang.Table of ContentsContents Note on Contributors Introduction to Auditory Contributions to Food Perception and Consumer Behaviour C. SPENCE, F. REINOSO-CARVALHO, C. VELASCO and Q. J. WANG Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review C. SPENCE, F. REINOSO-CARVALHO, C. VELASCO and Q. J. WANG Variations in Food Acceptability with Respect to Pitch, Tempo, and Volume Levels of Background Music A. FIEGEL, A. CHILDRESS, T. L. BEEKMAN and H.-S. SEO High-Tempo and Stinky: High Arousal Sound–Odor Congruence Affects Product Memory M. PETERS RIT, I. CROIJMANS and L. J. SPEED Not Just Another Pint! The Role of Emotion Induced by Music on the Consumer’s Tasting Experience F. REINOSO-CARVALHO, S. DAKDUK, J. WAGEMANS and C. SPENCE A Sweet Voice: The Influence of Cross-Modal Correspondences Between Taste and Vocal Pitch on Advertising Effectiveness K. MOTOKI, T. SAITO, R. NOUCHI, R. KAWASHIMA and M. SUGIURA Taste the Bass: Low Frequencies Increase the Perception of Body and Aromatic Intensity in Red Wine J. BURZYNSKA, Q. J. WANG, C. SPENCE and S. E. P. BASTIAN Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations Q. J. WANG, B. MESZ, P. RIERA, M. TREVISAN, M. SIGMAN, A. GUHA and C. SPENCE Index

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Book SynopsisCrossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.Table of ContentsContents Acknowledgements List of Illustrations and Table Introduction 1 The Eurasian Heartland: Overview of a Link between Worlds  1 Physical Geography  2 Vegetation  3 Animal Life  4 Nations of Today  5 Agriculture and Environment  6 Integrating Agriculture and Livestock  7 Nomads  8 The Crossroads  9 Overall View of Foods  10 Building Foodways 2 Prehistory and History: The Long Record of Foodways  1 Prehistory: From Hunting to Agriculture  2 Prehistory: Domestication  3 Domesticated Plants  4 Domestic Animals  5 Languages  6 The Origins of Civilization and High Culture in the Eurasian Heartland  7 Religion 3 Histories  1 Ancient and Medieval History (Before the Mongols)  2 Chinese Food Meets Western Food on the Silk Road  3 China after Tang  4 Witnesses: Travel Accounts from Late Antiquity and Early Medieval Times  5 Medicine and Food in Medieval Central Asia  6 History during the Mongol Empire  7 The Eurasian Heartland and Its Silk Roads in Mongol Times  8 Food and Medicine in Mongol Times  9 History after the Mongols  10 Travels and Excursions after  11 On to the Twentieth Century 4 Contemporary Food  1 Lifestyles  2 Bread  3 The All-Important Noodle  4 Other Grain Foods  5 Cooking Meat  6 Dairy Foods  7 Other Drinks  8 Vegetables  9 Sweets  10 Spicing  11 Cooking Utensils 5 Food by Country  1 Afghanistan’s Food 1.1  Dopiaza  2 Eastern Iran’s Food  3 Uzbekistan’s Food  4 Tajik Food  5 Kyrgyz Food  6 Kazakh Food  7 Azerbaijan food, and Central Asian Food in Turkey  8 Uighur Food  9 Mongol Food  10 Kalmyk Food  11 Chinese Food, the Central Asian Connections in Ming and Today  12 Chinese Food Today: The Central Asian Connection  13 Korea and the Eurasian Heartland Conclusion, The Next Step: Silk Road as Metaphor, Seattle, the Silk Road, and the Pacific Rim Appendix: Summary of Western Plants in the YSZY and the HHYF Bibliography Index

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Book SynopsisTikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.Trade Review"Tikim as tikman (verb) means to taste food or to try anything. Doreen Fernandez's literary essays on Philippine culinary and alimentary traditions are rightly fabled for their conjugations of tasting and trying in dazzling verbal arabesques. As assays at descriptions and critiques of Philippine cultural formations (assay is archaic form of 'essay') through sensorial samplings of Philippine cuisines, they themselves powerfully incarnate what Benedict Anderson once said of Philippine cultures as constituting ‘a pure mix’!" —Oscar V. Campomanes, Department of English, Ateneo de Manila "Doreen Fernandez was undisputedly one of the best storytellers of our lifetime of what Filipinos eat in their home country. Upon first reading of her essays, one gets introduced to the plot quickly and leaves you savoring every word she writes with meticulous efficiency to uncover layered meanings of culture that form the most basic theoretical foundation in understanding any cuisine. Enjoy the stories that fill these pages, read them many times and one day you will own the knowledge she wanted to share with us." —Amy Besa, Co-Author of Memories of Philippine Kitchens: Stories and Recipes from Far and Near "When their safe houses in Manila were no longer safe, the rebels took shelter at the airy bungalow of Doreen Gamboa Fernandez, a sugar planter’s daughter turned literature professor and food writer. (...) Then, while her guests recuperated by the pool in the cool shadow of a great acacia, she retreated to her desk and resumed the task of documenting the indigenous cooking traditions — scorned and ignored during centuries of colonialism — of an archipelago spanning more than 7,000 islands and nearly 200 languages. (...) Hers was a quiet act of subversion. She revolutionized Filipino food simply by treating it as what it is: a cuisine." Ligaya Mishan, The New York Times, July 30, 2019. "[T]his presents the opportunity to reexamine her work in the context of pressing issues today: disappearing species, the politics of foodways, street vendor economy, or even gender sensitivity, among others, all of which find space in 'Tikim.' (...) Fernandez did all of us a great service — by working hard to explore the multiple layers of Philippine food, culture, and history, she best explained what we mean by food that is ours. By infusing delight and rigor in her writing, she has inspired countless others to do the same. Her invaluable gift is to articulate our collective conscience about food, identity, representation, and power. It is up to us to listen to that conscience. Perhaps my only complaint now is how she has so inaptly titled her book 'Tikim.' When it comes to ingesting food and culture, Fernandez clearly gave us more than just a taste. She gave us a fierce, ravenous appetite." Anna Bueno, CNN Philippines, January 10, 2020Table of ContentsForeword Editor’s Preface Tikim: Just a Taste Acknowledgements Introduction: Writing about Food: Savor the Word, Swallow the World 1 Food and Flavors  1 Balut to Barbecue: Philippine Street Food  2 Here’s to Spirited Holidays  3 Breaking the Fast  4 Sukang Paombong  5 Balut, Kamaru, Sawa: What Exotica Do You Eat?  6 The Lumpia of Silay  7 Si Sugpo: Prawns in Philippine Lore and Culture  8 Ang Mahiwagang Nilaga  9 The Noodles of Our (Long) Lives  10 The Original Pancit Lucban  11 The Vanishing Scene  12 New Ways with Old Dishes  13 Sa Banwa sang Dulce: the Flavors of Negros  14 A Durian Experience  15 Mangoes and Maytime  16 Salty and Sour, Bitter and Sweet: Philippine Flavorings 2 People and Places  1 Inside Information: a Tribute to Mothers  2 On Unperceived Excellences  3 Men in the Kitchen  4 Alta Cocina Filipina: Has It Arrived?  5 Kinilaw Artistry in Old Sagay  6 She Cuts Pastillas Wrappers  7 The Sweet Taste of Success  8 The Filipino Kitchen  9 Restaurant of Yesteryears  10 The Regional Food Adventure  11 What’s Cooking? 3 Books and Other Feasts  1 Food in Philippine Literature  2 A Cookbook and a Billiard Table  3 Pasteleria at Reposteria, 1919  4 Dream Food  5 Mother Cuisine  6 Contrary Thoughts for Valentine’s Day  7 My Personal, Communal Christmas  8 Noche Buena  9 The Festive Table  10 Angono, San Clemente, Giants and Water Pistols  11 Silay, Zarzuelas, and Remembering the Revolution  12 A Town Bejewelled: Philippine Food Art 4 Food in Philippine History  1 The Flavors of Mexico in Philippine Food and Culture  2 A Conversation with Fray Juan de Oliver on Drinking and Drunkenness  3 Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy  4 Colonizing the Cuisine: the Politics of Philippine Foodways Glossary Sources

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Book SynopsisThe thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.Trade Review"I have enjoyed reading Best of Delectable Foods, I have been fascinated and learnt a lot. Nawal Nasrallah has brought an extraordinary medieval world to life in an intimate kind of way through Al Tujibi’s cookbook. With this book, the English-speaking world will be able to better understand the Hispano Muslim styles of Spain and North Africa today and their influence further afield. They will also better understand the countries." Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023. “... al-Tujībī’s tome is a revelation... It will affect the way we cook from now on for sure.” Sam and Sam Clark, cook book authors and chef-owners of Moro in the Financial Times, June 10, 2022. click here. "One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiḍālat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine." Tom Verde in , July 1, 2022. "When flipping through the 600 or so pages of the Fiḍāla’s recipes, their “novelty and exquisiteness,” as al-Tujībī characterized them, quickly becomes evident... While al-Tujībī never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home." click here. "Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord." Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023. click here Shortlisted for the 16th Sheikh Zayed Book Award in the category ‘Translation’. Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here. Read an interview with the translator in the November/December 2022 issue of Aramco World click here. .Table of ContentsPreface Acknowledgments List of Figures Notes on Translating the Text Introduction  Part I: The Making of Fiḍālat al-khiwān  Part II: Food and Foodways in al-Andalus  Part III: The Andalusi Cuisine as Depicted in the Book of Fiḍāla  Part IV: The Years They Ate Couscous Dangerously Best of Delectable Foods and Dishes Part 1 القسم الأول في الأخباز والثرايد والاحساء وطعام الخبز وغير ذلك وهو خمسة فصول On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters I.1 Part One, Chapter One: On Varieties of Bread (Akhbāz) I.2 Part One, Chapter Two: On Tharāyid I.3 Part One, Chapter Three: On Soups (Aḥsāʾ) and Porridges I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanāt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup Part 2 القسم الثاني في أصناف لحوم ذوات الأربع ويشتمل على ستة فصول On Meats of Quadrupeds, and It Has Six Chapters II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya) II.2 Part Two, Chapter Two: On Mutton (Luḥūm Ḍaʾn) II.3 Part Two, Chapter Three: On Lamb (Luḥūm Khirfān) II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-Jidāʾ) II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh) II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banādiq) Part 3 القسم الثالث في أصناف لحوم الطير ويشتمل على سبعة فصول 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 (Dajāj) III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal) III.4 Part Three, Chapter Four: On Meat of Squabs (Firākh Ḥamām) III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamām Musmina) III.6 Part Three, Chapter Six: On Meat of Starlings (Zarāzīr) III.7 Part Three, Chapter Seven: On Meat of Sparrows (ʿAṣāfīr) Part 4 القسم الرابع وهو ثلاثة فصول في طبخ اللون المسمى بالصنهاجي والكرش المحشوة واللسان الصنهاجي And It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue IV.1 Part Four, Chapter One: On Cooking a Dish Called Ṣinhājī IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful IV.3 Part Four, Chapter Three: On Making [Ṣinhājī] Tongue Part 5 القسم الخامس في أنواع الحيتان وضروب البيض ويشتمل على فصلين إثنين 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 القسم السادس في الألبان وكل ما يكون منها ويشتمل على ثلاثة فصول On Dairy Foods (Albān), and It Has Three Chapters VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It VI.2 Part Six, Chapter Two: On Making Rāyib (Yogurt) and Extracting Butter VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khābiya) and Ways for Cooking It; and Remedying Butter and Milk Part 7 القسم السابع في البقول وما اليها ويشتمل على عشرة فصول On Vegetables (Buqūl) and the Like, and It Has Ten Chapters VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ) VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Bādhinjān) VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa) VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfarāj), and It Has One Dish VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are Qannāriyya and Afzan VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuṭr), and It Has One Dish VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfānākh), Blite (Yarbūz), Lettuce (Khass), and the Like VII.9 Part Seven, Chapter Nine: On Cooking JināNiyya VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqāṣ), and It Is Has One Dish Part 8 القسم الثامن في الفول والحمص و ماأشبههما وهو يشتمل على ثلاثة فصول On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl) VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ) VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (ʿAdas), and It Has One Dish Part 9 في المعسلات وأنواع الحلواء و ما يتنوع من ذلك كله من العسل والسكر ويشتمل على سبعة فصول On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters IX.1 Part Nine, Chapter One: On Making Muʿassal and Ghassānī IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Ḥalwāʾ) IX.3 Part Nine, Chapter Three: On Making Qāhiriyya (Delicate Cairene Ring Cookies) and Sanbūsak (Marzipan) IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections) IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy) IX.6 Part Nine, Chapter Six: On Making Fānīdh (Pulled Sugar Taffy) and Ishqāqūl (Rings of Solomon) IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) Part 10 القسم العاشر في الكوامخ وما ينضاف اليها من عمل الخلول وعمل المري على اختلاف انواعه واصلاح الزيت واستخراجه ان عدم من حبوب أخر واستخراج الادهان المحتاج اليهافي الطبخ وما يصلح الاطعمة من كثرة الملح ونتن اللحم وما اشبه ذلك ويشتمل على اثني عشر فصلا On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (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 Ṣināb (Mustard Sauce) X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn) X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm) X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar) X.5 Part Ten, Chapter Five: On Pickling (Taṣyīr) Eggplants (Bādhinjān), Onions (Baṣal), and Turnips (Lift) X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt) X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murrī Naqīʿ), Cooked Liquid Sauce (Murrī Maṭbūkh), 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 (Adhān) When Needed for Some Dishes X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd) X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food Part 11 القسم الحادي عشر في طبخ الجراد والقمرون وأغلال On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) Part 12 القسم الثاني عشر في الغاسولات وهو فصل واحد On Handwashing Preparations (Ghāsūlāt), 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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Book SynopsisEvery month tons of green tea travel from China to West Africa in a movement that largely thrives beyond the attention of Western observers. In this trade, Malian merchants assumed a central role. They travel to China, visit family gardens and the factories, which process and package the product. Together with their Chinese suppliers, they select the tea leaves and create their brand. On Bamako’s largest market, the Grand Marché, more than a hundred different tea brands are found, whose packages have colourfully, often eye-catching designs with brand-names such as Gazelle, Tombouctou, Arafat and Obama. This book explores the unique tea culture that celebrates with its brands the strength of desert animals, the fading glory of trading places, the excitement of social events and the accomplishments of admired politicians.

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Book SynopsisGreen tea, imported from China, occupies an important place in the daily lives of Malians. They spend so much time preparing and consuming the sugared beverage that it became the country’s national drink. To find out how Malians came to practice the tea ritual, this study follows the beverage from China to Mali on its historical trade routes halfway around the globe. It examines the circumstances of its introduction, the course of the tea ritual, the equipment to prepare and consume it, and the meanings that it assumed in the various places on its travel across geographical regions, political economies, cultural contexts, and religious affiliations.Table of ContentsPreface and Acknowledgements List of Figures Introduction: Following the Drink  1 Tea as a Subject of Study  2 Central Issues of This Study   2.1 The Choice of the Beverage and Its Social Meanings   2.2 Mobility and Unity   2.3 The Teascape and the Diffusion of Tea in the Context of Trade  3 Research Methodology  4 Organisation of the Book 1 The History of Tea in Mali  1 The History of Bamako’s Tea Market  2 Tea in Timbuktu in the Early Nineteenth Century  3 The Availability of Tea during French Colonial Time (1883–1960)  4 The Postcolonial Period (1960–1991) and Mali’s Tea Plantation   4.1 The Creation of the State-owned Tea Plantation in Farako   4.2 The SOMIEX (1962–1991) and the Government’s Attempts to Control Imports   4.3 Mali’s Tea Plantation Created an Awareness of Tea  5 The Tea Market after the 1991 Reforms   5.1 The Distribution Network of Tea Importers   5.2 Types of Green Tea on the Malian Market  6 Conclusion: Mali, a Centre of Tea Distribution 2 The Journey of Tea from China via Britain and Morocco to the Western Sahel  1 China’s Tea Production for Export  2 When Tea Met Coffee: Historical Coincidences   2.1 The Coffee Frontier   2.2 First Reports about Tea, the Portuguese Traders in Macau and Competition with Dutch and British Merchants   2.3 The Introduction of Green Tea to the English Court by Catherine of Braganza  3 The Rise of Tea in Morocco   3.1 The Arrival of Tea in the Sultan’s Palace   3.2 The Creation of Essaouira and the Sultan’s Traders   3.3 The Afriat Family: Tujar as-Sultan and Leading Tea Traders  4 The Caravan Trade from Wad Noun to Timbuktu   4.1 The Trade Route across the Sahara from Wad Noun to Timbuktu   4.2 Trade Networks across the Sahara and the Financing of Caravans  5 Tea in Morocco and the Sahara in the Nineteenth and Twentieth Centuries   5.1 The Dissemination of Tea in Moroccan Society   5.2 British Competition in Tea Cultivation and Failed Attempts at Selling Black Tea in Morocco   5.3 Tea as a Medium of Political Persuasion, European Conquest and Colonial Intervention in Morocco and the Sahara   5.4 Tea during French Administration in Morocco   5.5 Tea in Northern Morocco in the Twentieth Century: Direct Imports from China  6 Conclusion: The Influence of Trade Routes and Politics on the Taste for Tea 3 The Tea Ritual, Its Spatiality and Complexity  1 Drinking Tea in China, Britain, and Morocco   1.1 Chinese Tea Drinking Rituals   1.2 Tea Rituals in Britain   1.3 The Moroccan Tea Ritual  2 The Tea Ritual and Its Associated Equipment in the Sahara and in Mali   2.1 The Tea Ritual of Nineteenth-Century Saharan Traders, Chiefs, and Nobles   2.2 Tea for the Caravan   2.3 The Tea Ritual in Nineteenth-Century Northern Mali   2.4 Functionaries and Elders Drinking Tea in Mali ( from the 1960s Onwards)   2.5 The Grins: Groups of Friends Taking Tea ( from the Mid-1980s Onwards)  3 The Ingredients of the Beverage   3.1 The Types of Tea Leaves Available   3.2 Water   3.3 Sugar   3.4 Milk   3.5 Herbs, Essential Oils, and Spices   3.6 Tea and Snacks  4 Spatiality, Enchantment, and Temporality of Tea Consumption   4.1 The Topography of Tea Consumption   4.2 The Tea Ritual’s Enchantment   4.3 The Preparation, the Froth, and the Sensuality of Tea   4.4 The Duration of the Tea Ritual   4.5 The Master of Ceremonies and Social Hierarchy  5 Conclusion: Continuity, Complexity and Change in the Tea Ritual 4 Malian Tea Equipment: History and Provenance  1 The Tea Equipment   1.1 The Teapots L   1.2 Bowls, Cups and Glasses   1.3 The Rise of the Tea Glasses   1.4 Metal Crafts   1.5 Metal Trays and Tea Sets   1.6 Stoves, Water Heaters and Samovars  2 Tea Sets from England and China: Models for the Moroccan (and Malian) Tea Equipment?   2.1 The British and Chinese Precursors of Moroccan Tea Sets  3 Genealogies and the Socio-Economic Importance of the Tea Equipment   3.1 Genealogies and Modifications of the Tea Equipment   3.2 Industries Emerging for the Production of Tea Equipment   3.3 The Tea Equipment as a Unit and Signifier of Social Status  4 Intersections of Tea Knowledge Transfer, Equipment, and Vocabulary   4.1 Pathways of Knowledge Transfer   4.2 The Dissemination of Tea Drinking in Mali   4.3 Knowledge Transfer and the Vocabulary of Tea Things  5 Conclusion: The Dissemination of Tea Culture 5 Ambivalent Meanings Attributed to Tea  1 From Medicine to a Luxury and a Drink for the People  2 Songs and Poems Mirroring Social Concerns and Tea’s Ambivalent Meanings   2.1 Poems and Proverbs Inspired by the Tea Equipment   2.2 Tea, Sex, and Women  3 Tea as a Mirror of the Social Condition: Politics and Religion, Critics and Advocates   3.1 Tea as a Mirror of the Social Condition in Mali   3.2 The Compatibility of Green Tea Consumption with Work   3.3 Tea, Grins, and Youth Unemployment   3.4 The Politicisation of Tea in Mali   3.5 Tea as Part of the Gift Economy  4 The Social Impact of Tea, Its National Importance, and the Items It Replaced   4.1 Tea as a Luxury or a Staple and the Nutrition Replacement Argument   4.2 Tea as a National Drink and Symbol of Identity  5 Conclusion: Tea as a National Symbol despite Criticism and Foreign Origin Conclusion: Tea, Mali’s National Drink  1 Diffusion, Globalisation, Trickle Down and Moving Up or On?  2 Complexity and Unity  3 Cultural Practices, ‘Drinkways’ and the Teascape  4 Complex Meanings of Green Tea and Tea Knowledge Transfer  5 Green Tea Remains the Dominant Drink Despite the Market Economy and Advertising References Index 258

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Book SynopsisHow does milk become cow milk, donkey milk or human milk? When one closely explores this question, the species difference between milks is not as stable as one might initially assume, even if one takes an embodied perspective. To show this, this book takes readers through an ethnographic comparison of milk consumption and production in Croatia in a range of different social settings: on farms, in mother-infant breastfeeding relations, in food hygiene documentation and in the local landscape. It argues that humans actually invest considerable work into abstracting and negotiating milks into their human and animal forms.Table of ContentsAcknowledgements List of Tables, Figures and Diagrams 1 Introduction Absent Interests: On the Abstraction of Human and Animal Milks  1 Species Body and Species Milk  2 Observing Milks  3 Milk Relations  4 (Dis)connection in Milk Relations  5 Practical Challenges  6 A Caveat  7 Road Map 2 Interests The Quality and Quantity of Milk  1 Weights and Measures  2 Quantifying Production in the Hospital and at Home  3 Inheritance and Lactation Curves  4 Interests in the Quality of Milk  5 Selective Interests 3 Concepts Good Milkers: Good Mothers; Bad Milkers: Bad Mothers  1 Delicate Eco(nomic)-Systems: The Economics of Animal Milk Production  2 The Kinship of Human Milk Relations  3 (De)personalising Milks 4 Documents Documenting Milks  1 Cheese, Cheez and Goats  2 Documenting Milks  3 Not Just Legal Documents  4 Types of Milk Relations 5 Mothers and Infants Narratives on Motherhood and Milk  1 Mother Milkmaid  2 Feeding the Family  3 Cows as Mothers  4 Geographies of Breastfeeding 6 Conclusion Working Together on Abstraction Bibiliography Index

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Book SynopsisWhen does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.Table of ContentsList of Figures Introduction 1 The Antinomies of Taste  1 The Judgments of Taste: David Hume  2 Beauty: between the Subjective and the Universally Accepted  3 Eat/Know: Kant and Brillat-Savarin  4 Aesthetic Taste and Physiological Taste  5 The Nature of Physiological Taste  6 Eating as a Social Activity  7 Appetite, Reason, and Health  8 Sociability 2 Taste and Its Value: Cultural Hierarchies  1 Foods and Cooking Techniques  2 Popular and Erudite Cuisines  3 The Senses  4 The Senses and Gender  5 Towards Integration  6 Art and Life 3 Culinary Experience: a Pragmatist Perspective  1 Teaching by Cooking  2 The Rhythms of Life and Art  3 The Experience of Art  4 Educating Taste  5 An Experience  6 A Culinary Experience  7 Characteristics of Experience  8 Food as Art 4 Somaesthetics and the Art of Eating  1 Ambitions and Temptations  2 Somaesthetics as an Art of Living  3 The Art of Eating  4 Body Memory 5 The Kitchen: a World Next Door  1 The Female Cook  2 Martha Rosler: the Kitchen as the Prison of the Soul  3 Elżbieta Jabłońska: the Impossible Kitchen  4 Mierle Laderman Ukeles: the Art of Everyday Maintenance  5 Marina Abramović: the Holy Cook  6 The Women’s Place  7 The Laboratory  8 From Oppression to Terror: the Gastronomical Mother  9 Coda 6 Community around the Table  1 Conversations at the Table  2 Taste and Difference  3 Community in the Making  4 Impossible Community  5 Designing Community  6 Bridging the Gaps 7 The Taste of Authenticity  1 Out of the Comfort Zone  2 Food Tourism  3 Authenticity as a Commodity  4 Immersion  5 Returning Home  6 Appropriation  7 Avoiding Authenticity 8 Leftovers  1 Débris of the Meal  2 Tensions  3 Zoe en Stasei  4 Commentary on Life  5 The Restaurant  6 Consummation 9 Conclusion  1 The Diffusion of Beauty  2 The New Sensorium Bibliography Index

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Book SynopsisThe adage that an army “marches on its stomach” finds renewed emphasis in this collection of essays. Focusing on military diet and supply from Homer through the Roman Empire, Diet and Logistics in Greek and Roman Warfare explains regional dietary options and reassesses traditional notions of “provisioning” while exploring topics ranging from strategy and subterfuge to trade and terror. Through fresh insights drawn from current research and excavation spanning the Greco-Roman world, contributors confirm how providing food and drink for soldiers was critical to every army’s success and survival. This volume stimulates reevaluation of ancient militaries and encourages new research.Table of ContentsPreface List of Maps Abbreviations List of Contributors Part 1: Introduction 1 Diet and Logistics in Ancient Greek and Roman Warfare, a Consideration  John F. Donahue and Lee L. Brice Part 2: Military Diet 2 Diet, Preparation, and Consumption in Homer  Sarah C. Murray 3 Nutrition and Diet: Archaic and Classical Greece  Fernando Echeverría 4 Nutrition and Diet: Hellenistic Greece  Eduardo García-Molina 5 Diet and Nutrition in the Roman Republican Army  Jeremy Armstrong 6 The Diet of Roman Soldiers in the Northwest Provinces of the Roman Empire  Paul Erdkamp 7 Dining in the Desert  The Roman Military Diet in Egypt and the East in the Imperial Period  Kelsey Koon Part 3: Logistics of Food and Drink 8 Organization of the Military Food Supply: Greece  Matthew Sears 9 Provisioning and the Logistics of Occupation and Resistance in Early Hellenistic Greece  Thomas C. Rose 10 Logistics and Strategy in the Hellenistic World: Parthians and Seleucids  Nikolaus Leo Overtoom 11 Sieges, Deception and Bioterrorism: Logistics and Strategy of Food and Drink during the Republic  John F. Donahue 12 Organization of the Military Food Supply: Rome  Bret C. Devereaux Part 4: Case Studies 13 Logistics and Strategy in the Greek Army: A Case Study of Diet and Logistics in Herodotus and Thucydides  Gregory Francis Viggiano 14 Equestrian Officers, Food Supply, and Military Campaigns in the Reigns of Trajan and Marcus Aurelius  Marc Kleijwegt Part 5: In Closing 15 Assessing Military Logistics and Diet in Ancient Greece and Rome  Lee L. Brice Index of Places General Index

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Book SynopsisThe thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.Trade Review"I have enjoyed reading Best of Delectable Foods, I have been fascinated and learnt a lot. Nawal Nasrallah has brought an extraordinary medieval world to life in an intimate kind of way through Al Tujibi’s cookbook. With this book, the English-speaking world will be able to better understand the Hispano Muslim styles of Spain and North Africa today and their influence further afield. They will also better understand the countries." Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023. “... al-Tujībī’s tome is a revelation... It will affect the way we cook from now on for sure.” Sam and Sam Clark, cook book authors and chef-owners of Moro in the Financial Times, June 10, 2022. click here. "One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiḍālat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine." Tom Verde in AramcoWorld, July 1, 2022. "When flipping through the 600 or so pages of the Fiḍāla’s recipes, their “novelty and exquisiteness,” as al-Tujībī characterized them, quickly becomes evident... While al-Tujībī never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home." click here. "Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord." Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023. click here Shortlisted for the 16th Sheikh Zayed Book Award in the category ‘Translation’. Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here. Read an interview with the translator in the November/December 2022 issue of Aramco World click here. .Table of ContentsPreface Acknowledgments List of Figures Notes on Translating the Text Introduction  Part I: The Making of Fiḍālat al-khiwān  Part II: Food and Foodways in al-Andalus  Part III: The Andalusi Cuisine as Depicted in the Book of Fiḍāla  Part IV: The Years They Ate Couscous Dangerously Best of Delectable Foods and Dishes Part 1 القسم الأول في الأخباز والثرايد والاحساء وطعام الخبز وغير ذلك وهو خمسة فصول On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters I.1 Part One, Chapter One: On Varieties of Bread (Akhbāz) I.2 Part One, Chapter Two: On Tharāyid I.3 Part One, Chapter Three: On Soups (Aḥsāʾ) and Porridges I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanāt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup Part 2 القسم الثاني في أصناف لحوم ذوات الأربع ويشتمل على ستة فصول On Meats of Quadrupeds, and It Has Six Chapters II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya) II.2 Part Two, Chapter Two: On Mutton (Luḥūm Ḍaʾn) II.3 Part Two, Chapter Three: On Lamb (Luḥūm Khirfān) II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-Jidāʾ) II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh) II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banādiq) Part 3 القسم الثالث في أصناف لحوم الطير ويشتمل على سبعة فصول 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 (Dajāj) III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal) III.4 Part Three, Chapter Four: On Meat of Squabs (Firākh Ḥamām) III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamām Musmina) III.6 Part Three, Chapter Six: On Meat of Starlings (Zarāzīr) III.7 Part Three, Chapter Seven: On Meat of Sparrows (ʿAṣāfīr) Part 4 القسم الرابع وهو ثلاثة فصول في طبخ اللون المسمى بالصنهاجي والكرش المحشوة واللسان الصنهاجي And It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue IV.1 Part Four, Chapter One: On Cooking a Dish Called Ṣinhājī IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful IV.3 Part Four, Chapter Three: On Making [Ṣinhājī] Tongue Part 5 القسم الخامس في أنواع الحيتان وضروب البيض ويشتمل على فصلين إثنين 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 القسم السادس في الألبان وكل ما يكون منها ويشتمل على ثلاثة فصول On Dairy Foods (Albān), and It Has Three Chapters VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It VI.2 Part Six, Chapter Two: On Making Rāyib (Yogurt) and Extracting Butter VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khābiya) and Ways for Cooking It; and Remedying Butter and Milk Part 7 القسم السابع في البقول وما اليها ويشتمل على عشرة فصول On Vegetables (Buqūl) and the Like, and It Has Ten Chapters VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ) VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Bādhinjān) VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa) VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfarāj), and It Has One Dish VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are Qannāriyya and Afzan VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuṭr), and It Has One Dish VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfānākh), Blite (Yarbūz), Lettuce (Khass), and the Like VII.9 Part Seven, Chapter Nine: On Cooking JināNiyya VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqāṣ), and It Is Has One Dish Part 8 القسم الثامن في الفول والحمص و ماأشبههما وهو يشتمل على ثلاثة فصول On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl) VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ) VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (ʿAdas), and It Has One Dish Part 9 في المعسلات وأنواع الحلواء و ما يتنوع من ذلك كله من العسل والسكر ويشتمل على سبعة فصول On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters IX.1 Part Nine, Chapter One: On Making Muʿassal and Ghassānī IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Ḥalwāʾ) IX.3 Part Nine, Chapter Three: On Making Qāhiriyya (Delicate Cairene Ring Cookies) and Sanbūsak (Marzipan) IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections) IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy) IX.6 Part Nine, Chapter Six: On Making Fānīdh (Pulled Sugar Taffy) and Ishqāqūl (Rings of Solomon) IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) Part 10 القسم العاشر في الكوامخ وما ينضاف اليها من عمل الخلول وعمل المري على اختلاف انواعه واصلاح الزيت واستخراجه ان عدم من حبوب أخر واستخراج الادهان المحتاج اليهافي الطبخ وما يصلح الاطعمة من كثرة الملح ونتن اللحم وما اشبه ذلك ويشتمل على اثني عشر فصلا On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (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 Ṣināb (Mustard Sauce) X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn) X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm) X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar) X.5 Part Ten, Chapter Five: On Pickling (Taṣyīr) Eggplants (Bādhinjān), Onions (Baṣal), and Turnips (Lift) X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt) X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murrī Naqīʿ), Cooked Liquid Sauce (Murrī Maṭbūkh), 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 (Adhān) When Needed for Some Dishes X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd) X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food Part 11 القسم الحادي عشر في طبخ الجراد والقمرون وأغلال On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) Part 12 القسم الثاني عشر في الغاسولات وهو فصل واحد On Handwashing Preparations (Ghāsūlāt), 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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Book SynopsisThis book represents a unique collection of European and Asian perspectives on the production, trade and consumption of high quality food. The rapidly growing demand for organic and quality food in Europe imposes new challenges on competing food value chains. Europe, as the biggest worldwide food importer, attracts many developing and developed countries in Asia. Prospering Chinese and Thai food markets offer new opportunities for European operators. Wealthy and informed consumers on both continents search for trustworthy high quality food products. Farmers, operators and retailers from distant cultures are coping with different standards, facing the ever increasing necessity for mutual understanding. This publication is the output of Bean-Quorum, a European funded Asia-Link project. Bean-Quorum represents a consolidated network of researchers working together with the business sector and NGOs to enhance European Asian understanding about organic and quality food. This book describes global trends in organic and quality food trade and connects them with recent developments in Asian and European market structures. Selected case studies illustrate the impact of organic and quality food production on topics ranging from sustainable rural development, to the potential of exotic new plant varieties to purchase decisions of European or Asian retail managers. Selected European markets are mirrored by the situation in Chinese and Thai markets. Finally, environmental issues concerning global trade of quality food are addressed.

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Book SynopsisMichael Ashkenazi, PhD, is a consultant and retired professor of anthropology. He is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).

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Book SynopsisTennille Nicole Allen, PhD, is Associate Professor at Lewis University, USA, where she chairs the sociology department and directs the African American and Ethnic and Cultural Studies programs.

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Book SynopsisRandi Minetor, MA, is an author and medical journalist with Western New York Physician magazine. She has written more than 60 books, including Blowing Up: The Psychology of Conflict (2017) and Medical Tests in Context: Innovations and Insights (2019).

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisThis important book “weaves lyrical storytelling and fascinating research into a compelling narrative” (San Francisco Chronicle) to look at dietary differences along class lines and nutritional disparities in America, illuminating exactly how inequality starts on the dinner plate. Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how—and why—we eat the way we do. We get to know four families intimately: the Bakers, a Black family living below the federal poverty line; the Williamses, a working-class white family just above it; the Ortegas, a middle-class Latinx family; and the Cains, an affluent white family. ​ Whether it's worrying about how far pantry provisions can

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Book SynopsisExplore and enjoy the heritage foods that give the United States its culinary identity, from heirloom tomatoes to Tupelo honey, in this visual volume for curious eaters, gardeners and home cooks.

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Book SynopsisThis is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from the early Middle Ages up to the Civil War

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Book SynopsisThis is a beautiful study of the rich history of our food, its fads and its fashions to be combined with a practical cookbook of over xxx recipes from antiquity

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Book SynopsisInspiring the global fight to revolutionize the way food is grown, distributed, and eaten. In the almost thirty years since Carlo Petrini began the Slow Food organization, he has been constantly engaged in the fight for food justice. Beginning first in his native Italy and then expanding all over the world, the movement has created a powerful force for change.  The essential argument of this book is that food is an avenue towards freedom. This uplifting and humanistic message is straightforward: if people can feed themselves, they can be free. In other words, if people can regain control over access to their food—how it is produced, by whom, and how it is distributed—then that can lead to a greater empowerment in all channels of life. Whether in the Amazon jungle talking with tribal elders or on rice paddies in rural Indonesia, the author engages the reader through the excitement of his journeys and the passion of his mission.  Here, Petrini reportTrade Review"Petrini’s central message is that everyone who eats should only buy food that is good, clean, and fair. Without being didactic, the author vigorously stresses the importance of all three components in his discussion of food policy, as well as case studies from all over the globe."-ForewordReviews.com"[Carlo Petrini] exudes so much joy, hope, and optimism in his new book that it's hard not to be swept away by his impassioned arguments for social, political, and environmental justice. . . Food & Freedom celebrates boundless pleasures. A hedonist's guide to feasts and food fellowship, it also takes real delight in political argument as befitting an Italian familiar with European ideologies. Political activists both young and old might find Food & Freedom useful reading." -NEW YORK JOURNAL OF BOOKS"For anyone who has a passion for food, [Food & Freedom is] an important book. Read it slowly, in appreciative nibbles, rather than gobbling it down like a fast-food meal during a time-crunched lunch break. Be a gastronome, and appreciate it as you read it and later, in its recollection."-THE CHICAGO TRIBUNE

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Book Synopsis

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Book Synopsis

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Book SynopsisTable of ContentsAcknowledgements Abbreviations and Conventions List of Illustrations Introduction: Cabbage Soup and Oysters Chapter 1: Steppe and Field Chapter 2: Meadow and Dairy Chapter 3: Pond and River Chapter 4: Forest and Moor Chapter 5: Garden and Orchard Chapter 6: Hive and Refinery Afterword Further Reading Index

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