Cultural studies: food and society Books

Book SynopsisEntre succès, déclin, relances et patrimonialisation, cet ouvrage pluridisciplinaire interroge les causes et les mécanismes des trajectoires des produits alimentaires en Europe et sur le continent américain. Il vise à comprendre comment et pourquoi certains produits déclinent, disparaissant totalement ou bien renaissant plus tard.La problématique du déclin permet de mieux comprendre comment un aliment s'inscrit dans des modes de consommation en perpétuelle évolution, parvient à se diffuser sur le marché, à acquérir une certaine renommée, avant de se voir concurrencer par d'autres, jusqu'à devenir une culture résiduelle. Elle conduit à interroger les choix alimentaires et leurs contraintes, les orientations du secteur agroalimentaire, les questions de santé publique, d'environnement, etc. Au carrefour des enjeux contemporains de l'agriculture, de l'alimentation et du développement territorial, les questions de la relance et de la patrimonialisation des produits sont largement présentes dans ce livre. Les études de cas proposées mettent notamment en lumière les ressources économiques, mais aussi patrimoniales, identitaires et politiques, que peuvent représenter ces produits oubliés. Success, decline, relaunche and cultural heritage; this multidisciplinary work asks questions as to the causes and mechanics of trajectories for food products in Europe and the Americas. The authors try to understand how and why certain products declined, were side-lined, disappeared or even found a second-wind, at a much later date. Questions of decline allow for a better understanding as to how a food fits into evolving consumer habits; demonstrating how such products arrive at the point of sale and how competition, ultimately, affects the market helps to reveal how renowned local products became part of the cultural heritage. Food choices and their constraints, the direction of the food production industry, public health, the environment all are questions vital to a complete understanding of the products.Situated at the crossroads of agriculture, food production, territorial development, relaunches and cultural heritage; all are present in this work. The case studies bring to light economic and cultural resources that discuss questions of identity and politics that can best

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Book SynopsisThis book offers a general approach to the importance of nutrition and public health policies in the process of modernisation of Japan during the interwar years. It describes the origins of scientific and technical modernisation during the Edo, Meiji, and Taisho periods, including the demographic and epidemiologic background, and the birth of a public health administration parallel to the strengthening and expansion of the Japanese empire. Special attention is given to the cultural significance of rice for the Japanese population, and its close relation to disease and nutritional deficiencies, especially beriberi. The second part of the book is devoted to the prominent figure of Tadasu Saiki (1876-1959), founding father of Japanese nutritional science, and his initiative in creating the Imperial State Institute for Nutrition (ISIN) in Tokyo. The new institution boosted national policies and a wide international diplomacy generating great expectations in Japan and abroad. The international impact of Japanese nutritional research and dietary policies is also analysed. The book ends with an analysis of the negative consequences of the Second World War, a critical breakdown in health and nutrition among the Japanese population.

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Book SynopsisMore than a thousand times per year, before every meal, people select, cut up, heat, mix and combine, and thus design raw materials and basic products for dishes and foods. What are the steps in the design process of treatment, and how associated decisions proceed from the selection of a food, to defining it as an eating object, all the way to consumption? This book investigates where the forms of what we eat come from, which factors play a role in their design, and how eating objects also function as signs that convey their contents and meanings. The goal of this book is to expand and reflect upon our knowledge about the origin, content, and meaning of eating objects.

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Book SynopsisThis book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions’ self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as «unhealthy food» in contrast to local food which is seen as being «good for the body». The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of «hidden ingredients» which might influence consumers’ imagination about food and food production in general.Table of ContentsFood and Region – Food and the Imagination – Alienation and the Handling of Food.

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Book SynopsisIn this book, the author introduces belonging from a sociolinguistic perspective as a concept that is accomplished in interaction. Belonging can be expressed linguistically in social, spatial and temporal categories – indexing rootedness, groupness and cohesion. It can also be captured through shared linguistic practices within a group, e.g. collectively shared narrative practices. Using conversation analysis and an analysis of narrative as practice bolstered with ethnographic knowledge, the author shows how belonging is tied to locally contextualized use of deictics and to collectively shared narrations of the past in a Guatemalan community. The book examines the understudied phenomenon of belonging at the intersection of pragmatics and linguistic anthropology. Table of ContentsBelonging and identification – Belonging and linguistic practices – Belonging as a local and interactional problem – Narrating as a local practice of belonging – Self- and other-positioning in narrative – Social and referential meanings of local adverbs – Regimes of belonging – Guatemalan rural community

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Book SynopsisThe book deals with the question how students in multicultural EFL-classrooms can be prepared for their role as world citizens. The author shows that teaching English offers important potentials for cosmopolitan education due to its role as a «lingua franca». The study develops the construct cosmopolitan communicative competence as a theoretical framework. It also presents a teaching approach that combines students’ life-writing with the discussion of literary texts to advance the associated knowledge, skills and attitudes. The potentials of this approach are evaluated through the assessment of students’ competence development.Table of ContentsCosmopolitanism in education – Approaches to cultural learning in the EFL-classroom – Advancing cosmopolitan communicative competence in a life-writing approach to transnational literature in English – Teaching and assessing cosmopolitan communicative competence – Findings of empirical assessment

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Book SynopsisDieser Band dokumentiert eine Reihe von ausgewählten Beiträgen der XXII. Internationalen wissenschaftlichen Konferenz Bildungsreform und Lehrerausbildung zum Thema »Transkulturelle Perspektiven in der Bildung«, die vom Ministerium für Bildung und Wissenschaft der Republik Litauen und der Vilnenser Akademie für Bildungswissenschaften der Vytautas Magnus Universität in Kaunas (VDU) gemeinsam konzipiert und veranstaltet wurden. Im Fokus standen der Diskurs kulturwissenschaftlicher Bildungsforschung und der Austausch von Beispielen transkultureller pädagogischer Praxis in der Hochschul- und Schulbildung. Der Erwerb dieser interaktiven Kompetenzen in der kulturwissenschaftlichen Forschung ist Voraussetzung für die Bildung einer Identität, die den Herausforderungen unserer Gesellschaft im kommenden Jahrzehnt gerecht wird. This volume presents a series of selected contributions from the XXIInd International Scientific Conference on The Reform of Education and Teacher’s Training dealing with the topic »Transcultural Perspectives in Education«, which was conceived and organized by the Ministry of Education and Science of the Republic of Lithuania together with the Vilnius Academy of Educational Science at Vytautas-Magnus-University in Kaunas (VDU). The focus of attention was the discourse on research in cultural studies and the exchange of examples of transcultural pedagogical practice in Higher and Secondary Education. The acquisition of interactive competencies in cultural research is a prerequisite for the formation of identity in order to meet the challenges our society will be facing in the coming decade.Table of ContentsMit Beiträgen von / Contributions by Gerd-Bodo von Carlsburg, Martina Möller, Christoph Wulf, Havva Engin, Anja Kraus, Lina Garšvė, Natalija Mažeikienė, Helmut Wehr, Karl-Heinz Dammer, Airi Liimets, Melanie Kuhn, Thomas Strehle, Eva Maria Waibel, Sigvard Clasen, Thomas Vogel, Konstantinos D. Chatzidimou, Diana Babušytė, Liudmila Mockienė, Dimitris Chatzidimou, Aikaterini Polymili, Gintautė Žibėnienė, Marijona Barkauskaitė, Giedrė Misiūnienė, Katrin Tanvel.

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Book SynopsisA monograph on the social history of meat in Poland under the Communist regime (1945–1989). Based on an extensive archival research, which included the records of state institutions and the Communist party, the authors trace back the social and economic aspects of the production and circulation of meat in this period. They analyze, among other things, the problem political interventions into the meat economy in post-war Poland; abuses in meat trade, subjected to severe punishments including death; or the role of meat in the everyday life of Polish families. The dissatisfaction with shortages of meat products emerges as an immanent feature of Polish everyday life until 1989, often resulting in social unrest and becoming a popular theme of rumors and political jokes.Table of ContentsControl over Meat in Communist Poland – Meat in a Shortage Economy – Meat as a Problem for Politicians: Increasing Supply, Reducing Demand, Punishment – The Mechanism of Fraud in Warsaw’s Meat Economy – The Warsaw Meat Affair – Meat as a Problem for Ordinary People.

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Book SynopsisThe question of what a manuscript cookery book is or can be is still far from settled. Based on detailed archival research, this book establishes a basic typology of manuscript cookery books, with a focus on the function they served in the life of their owners: memory aid, manual of practical instruction, book in its own right, and showpiece. The author also investigates the work situation of women through an analysis of the educational role of the manuscript cookery book and its function as a tool for the professional cook. It represents a substantial contribution towards closing gaps in knowledge and material relating to reading and writing in eighteenth-century Austria.Table of ContentsThe form and function of the eighteenth-century Austrian manuscript cookery book: the memory aid; the manual of practical instruction, serving as a reference manual and a teaching aid; the book in its own right, equal to a printed book; the prestige object, made or commissioned to own a showpiece.

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Book SynopsisStreetfood-Märkte und Foodtrucks haben sich als ein attraktives neues Beschäftigungsfeld in der Gastronomie etabliert. Diese explorative Studie rückt die unternehmerischen Personen in den Analysefokus, um die Selbstständigkeit in der (mobilen) Gastronomie vertiefend zu untersuchen. Dabei setzt sie an der Schnittstelle von Arbeits-, Ernährungs- und Kultursoziologie an, um das Arbeitshandeln von Foodtrucker*innen zu erklären. Es werden sowohl die Erwerbsform der (Solo-)Selbstständigkeit als auch die Branchenspezifika der Gastronomie in den Blick genommen und das internationale Phänomen Streetfood und Foodtrucks beschrieben. Das triangulative methodische Vorgehen und die gegenstandsoffene Forschungshaltung der Grounded Theory ermöglichen es, ein in Entstehung befindliches Branchenumfeld abseits des typischen arbeitssoziologischen Untersuchungsfeldes der abhängigen Erwerbsarbeit nicht nur zu beschreiben, sondern auch zu vielseitigen Befunden zu gelangen. Die empirischen Erkenntnisse liefern einen Einblick in die Einbettungsdimensionen, die Phasenhaftigkeit und unterschiedlichen Strategien unternehmerischen Handelns in der Gastronomie. Darüber hinaus sind die Erkenntnisse und das entwickelte theoretische Modell der mobilen Selbstständigkeit anschlussfähig an Diskurse zu neuen Formen der Erwerbsarbeit und „New Work“.Table of ContentsEinleitung.- Arbeitssoziologische Perspektiven auf Selbstständigkeit und die Gastronomie.- Der Gegenstand Streetfood.- Der Gegenstand Streetfood.- Ergebnisse.- Das theoretische Modell der mobilen Selbstständigkeit.- Fazit und Ausblick.- Literaturverzeichnis.

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Book SynopsisWhether pizza is served as high-end cuisine or a poor man's food, this global product transcends the boundaries of culture and social class. The circular piece of dough has long become an established superfood. It is so much more than just something we eat. Aside from culinary considerations, the preparation, consumption and ubiquity of pizza involves at least as many social aspects. These must be taken into account in order to understand the entirety of this phenomenon. For instance, in sociology the "pizza effect" refers to reciprocal processes of reception and exchange and thus to the constant transformation of cultures. Only recently did the UNESCO in Paris allow Italy to formally register the preparation of pizza as an intangible cultural heritage of humanity. That's iconic! The collection "Pizza is God" accompanies the eponymous international group exhibition. Situating a cultural phenomenon in the world of contemporary art, the exhibition will be staged by NRW-Forum Dusseldorf in 2018. This feast for the eyes, which combines painting, photography, net art, as well as video and performance, is complemented in the book by texts and essays written by renowned experts from the fields of food history, culture and science. Text in English and German.

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Book SynopsisTaking its lead from the Museum für Kunst und Gewerbe (Arts and Crafts Museum) in Hamburg, the Kunstgewerbemuseum of Staatliche Museen zu Berlin is now also being converted into an artistic-scientific testing ground. In this experimental environment, novel theoretical and practical models for the future of our food will be devised and discussed. The exhibition idea from Hamburg is not only enlarged in the capital through the addition of new works, but the entire conception of the subject is being substantially elaborated upon. The ideas and visions introduced in the second volume were developed by designers, artists, and scientists who were invited to Berlin in order to define, in situ, their own personal understanding of sourcing and consuming foods. Text in English and German.

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Book SynopsisThis fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession. Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.Trade Review"...an impeccably detailed visual celebration of Italian food..."—Design Observer"An accessible introduction to the design of Italian food branding, packaging, advertising, and marketing, covering all of the most iconic Italian foods, from Nutella to Illy coffee. This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, “Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession.” Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item—from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers’ personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design"—GrainEdit.com

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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 SynopsisThe Tale of Tea is the saga of globalisation. Tea gave birth to paper money, the Opium Wars and Hong Kong, triggered the Anglo-Dutch wars and the American war of independence, shaped the economies and military history of Táng and Sòng China and moulded Chinese art and culture. Whilst black tea dominates the global market today, such tea is a recent invention. No tea plantations existed in the world’s largest black tea producing countries, India, Kenya and Sri Lanka, when the Dutch and the English went to war about tea in the 17th century. This book replaces popular myths about tea with recondite knowledge on the hidden origins and detailed history of today’s globalised beverage in its many modern guises.Trade Review'The Tale of Tea traces the history of tea from the mists of its mountainous homeland to dynastic China, Japan, Korea, and the Indian Ocean under Portuguese, Dutch, and British imperialism. It highlights the globalizing dynamics, including the wars, hierarchies, economical systems, and political structures effectuated by mankind’s unquenchable thirst for the beverage. From an elaborate discussion on tea cultures worldwide (including those of Africa, South America, and the Pacific), the book moves to cuisines influenced by tea, the chemistry behind it, and, finally, the interrelated issues of modern-day tea cultivation and environmental sustainability. The Tale of Tea is mostly chronological, but occasionally hops between time periods when it is thematically justified.(...) The book equips beginners and experts alike with the knowledge to talk about tea confidently.(...) It is nothing short of a must-read for anyone genuinely interested in tea. Its value for tea enthusiasts outside the academic world, is almost self-evident. I have no doubt it will be warmly received by tea companies, museums, and online discussion groups.' - Tom Hoogervorst, KITLV/Royal Netherlands Institute of Southeast Asian and Caribbean Studies, Leiden, The Netherlands, in: BKI,176: 2-3 (2020)Table of ContentsPreface 1 The Primordial Origins of Tea  A Brief Ethnolinguistic Preamble  Varieties of Tea Tree and Some Close Relatives  The Original Tea Emerges from the Mists of Time  An Ancient Trans-Himalayan Root Denoting Tea  An Ancient Austroasiatic Root Denoting Tea  Fermented Eatable Tea Becomes Fermented Drinkable Tea  Old and New Tea Etyma in the Original Tea Homeland 2 Tea Spreads to China  Shrouded behind the Veil of Writing  The Chinese Characters tú 荼 and chá 茶  From the Hàn Dynasty to the Suí Dynasty  Tea Becomes Fashionable in the Táng  A Tea Sage Is Discovered under a Stone Bridge  The Tea Sage Becomes a Man  Lù Yǔ’s Tea Treatise and His Old Age  Tea and the Water with Which It Is Made  The Blossoming of Tea Culture and Porcelain  Tibet Takes to Tea in the Táng  Tea Is Taxed by the Táng  The Sòng under Siege  The Sophistication of the Sòng  Chinese Tea Culture Blossoms Anew in the Míng  A ilha formosa  The Manchu and the Colours of the Chinese Rainbow  Chinese Green Teas  White Teas and Albino Cultivars  Chinese Yellow Teas  Blue Teas, Swarthy Dragon and Rock Teas  Chinese Red Teas  Chinese Fermented or Dark Teas  Scented Teas, Herbal Infusions, Punch and Cocktails 3 Tea Arrives in Japan and Korea  Tea Comes to the Land of the Rising Sun  Tea Comes to Japan yet Again  Buddhist Monastery Tea Rituals  Tea Tasting Competitions and Bawdy Bazaars  Nōami Takes Tea from the Tea Pavilion into a Domestic Setting  An Oasis of Calm in a Troubled Time  Jōō Picks up Where Jukō Left Off  Sen no Rikyū  Tea Schools Arising through the Seven Disciples  Tea Schools through Family Descent  The Tea Ceremony Fossilises  The Manufacture of matcha and tencha  Japanese Parched Green Tea or kamairi cha  Sencha, shincha and bancha  Kabusecha, Gyokuro and the Flavour Umami  Miscellaneous Other Types of Japanese Tea  Japanese Tea Culture Travels Abroad  Japanese Tea Cultivars and Tea Production  Innovations and Nostalgic Retentions in Japanese Tea  A Non-Japanese Drink with a Japanese Name  Tea Reaches the Korean Peninsula  The Renaissance of Korean Tea 4 East Meets West: the Intrepid Portuguese  Getting into Hot Water  Tea by way of the Silk Route  Setting Sail for Cipangu  A Surprise Welcome  Silk and Silver Rather Than Tea  Uma chávena de chá  The Tea Ceremony, Oolong Tea and Saying Mass  More Reports of the Tea Ceremony  Ricci and Rodrigues  Jewels of the East 5 Dutch Capitalism and the Globalisation of Tea  A Dutchman in Goa and a Landlubber in Bordeaux  The Birth of Capitalism  Amor vincit omnia  The Japanese Word Is Replaced by the Hokkien Word  Tea Comes into Vogue in the Low Countries  A Dutch Doctor Prescribes Tea and a Portuguese Jesuit Admires Eastern Mores  A More Famous Dutch Physician Prescribes Tea and Tea at the Siamese Court  A Third Dutch Doctor Extols the Virtues of Tea  A Milanese Jesuit in Cochin China  A French Jesuit Binges on Tea in Tonkin  An Italian Jesuit from Hángzhōu and a French Priest from Siam  Taking Tea a Hundred Times a Day  A Dutch Preacher in Ceylon and the East Indies  Tea and the Travels of Tavernier  The Baroque Dutch Spelling of a Hokkien Word  A Persian Interlude 6 The English Take to Tea: Wars in Europe  Tea as a Plant Species  The English Take to Tea  Yet Another Influential Dutch Tea Doctor  The First Anglo-Dutch War  The Second Anglo-Dutch War  The Third Anglo-Dutch War  The Catherine Myth  France, French Tea and Tea with Milk  On Taking Sugar in One’s Tea  The New Tradition of English Afternoon Tea  Government Greed and the Changing English Taste for Tea  Early Types of Tea Imported to Europe  Tea to the Barbary Coast 7 Interlude: Coffee and Chocolate  Vicissitudes of Fortune and Fashion  The First Tidings of Coffee Reach Europe  The Coffee Homeland in the Kingdom of Caffa  Coffee Is Adopted in Arabia and Then in Turkey  Tidings of Coffee Are Sent to Italy  Antique Oral Tradition vs. Modern Myth  Islamic Apologetics on behalf of Coffee  The English First Take to Coffee and Then the Dutch  The Wine of the Sufis Becomes a Global Commodity  Coffee Comes to Vienna, Whilst Fashions Change in the West  Good to the Last Dropping  Europeans Discover the Drink of the Aztecs and the Mayans  Cacao Comes to Europe and Asia  Modern Cocoa and Chocolate Are Invented 8 Taxes vs. Freedom from Oppression  The Rise of Canton and the Downturn in the Dutch Tea Trade  English Ascendancy in the Tea Trade  Silver for Tea  Gender, Tea Gardens and Tea Dances  Tea and Taxes  Extraterritorial Taxation and the Boston Tea Party  Ideological Legacy of the Boston Tea Party  A Threepence on a Pound of Tea and International Law  Scrambling for the Exits as a Re-enactment of the Boston Tea Party  The Surveillance State and the Tea Party  The Illusion of Democratic Choice  Tea Looks for a New Home and Chaos Erupts in Europe 9 Tea transformed: Wars in Asia  Opium for Tea  The Treaty of Paris and the Fourth Anglo-Dutch War  The Napoleonic Threat Prompts Strategic Realignments in the East  More Reshuffling in the East  The Path to War  The First Opium War  Tea Plantations in the Dutch East Indies  Botanical Confusion  Tea Plantations in British India  Meanwhile in Sikkim, the Duars and Nepal  Opium Clippers and Tea  British Espionage in the Middle Kingdom  The Great Paradigm Shift in Global Tea Consumption  The Second Opium War and the Tàipíng Rebellion  The Opium Wars and India  Meanwhile in Russia  Orthodox Tea and the Invention of Brown Tea  Coffee Serendipitously Gives Way to Tea  Sir Thomas Lipton  Iced Tea, Tea Bags and Orwellian Tea  Germany and Denmark 10 Tea Terroir and Tea Cuisine  Terroir, Microbiome and Epigenetic Effects  Madagascar, the Mascarenes and the Seychelles  The Azores and Brazil  French Tea Cuisine and Other New Trends  Thailand and Laos  Tea Comes to the Malay Peninsula  Mozambique, Homeland of Yasuke  A Colony on the Cape Becomes South Africa  The Dutch East Indies Become Indonesia  From French Indochina to Vietnam  Georgia and the Russian Empire  Iran and the Persian Gulf  The Rise and Fall and Rise and Fall of Azeri Tea  Turkey Converts from Coffee to Tea  Zimbabwe, Malawi and Zambia  From a Colony under Wilhelm ii to Tanzania  The East Africa Protectorate Becomes Kenya  From British Protectorate to Uganda  Cameroun, Nigeria, Rwanda and Burundi  Across the Continent of South America  Tea in South Carolina  Late Bloomers of the Pacific  From Kew Gardens to Cornwall  Swiss Tea in the Ticino  Tea in the Dragon Kingdom  Bohemia and Moravia Take to Tea  Dutch Tea in the Age of Vertical Farming 11 Tea Chemistry and Fanciful Concoctions  Tea Science or Tsiology  Caffeine  From Teaism to Theanine  Vitamin P  Catechins and Tannins  Theaflavins and Thearubigins  Tea and Cancer  Tea, Obesity and Diabetes  Tea, Cardiac Health, Allergies and Immunity  Tea and Cognition  Tea, the Kidneys and the Liver  Bottled Tea Drinks, Bubble Tea and Other New Trends  Factors Affecting Fragrance 12 Tending the Tea Garden  Sustainable Tea Cultivation  Assailants of the Tea Plant  Physical Tea Pest Control  In Pursuit of Environmentally Friendly Biological Warfare  Tea Tree Diseases and Some Therapies  Consumer Protection, Labyrinths of Red Tape and Global Dangers 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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