Research Catalog

Title

Medieval cuisine of the Islamic world : a concise history with 174 recipes / Lilia Zaouali ; translated by M.B. DeBevoise ; foreword by Charles Perry.

Author

Zaouali, Lilia, 1960-

Publication

Berkeley : University of California Press, [2007], ©2007.

Supplementary Content

• Contributor biographical information
• Publisher description

Items in the Library & Off-site

Holdings

Details

Description

xxiv, 224 pages, 16 unnumbered pages of plates : color illustrations; 21 cm.

Series Statement

California studies in food and culture ; 18

Uniform Title

• Islam a tavola. English
• California studies in food and culture ; 18.

Alternative Title

Islam a tavola.

Subjects

• Islamic cooking
• Arabs > Food > History
• Cooking, Arab
• Cooking, Medieval

Note

• "Translat[ed] from both the original French version and the published Italian edition of the book"--Pref. to the American edition.
• Translated from the French.

Bibliography (note)

• Includes bibliographical references (p. 185-193) and indexes.

Language (note)

• Translated from the French.

Contents

Pt. 1. Cultural background and culinary context. Crossroads of the world's cuisines ; Materials, techniques, and terminology -- Pt. 2. The Medieval tradition. Cold appetizers ; Bread and broth ; Sweet-and-sour dishes ; Roasts, meatballs, and sausages ; Meat, poultry, and vegetable stews ; Fish ; Cheese and other dairy dishes ; Soups ; Pasta ; Couscous ; Rice and omelets ; Sauces ; Pastries and jams ; Cheeses, fermented condiments, and wine -- Pt. 3. Contemporary North African cuisine. Meat and poultry ; Fish, sauces, and vegetables ; Soups, pasta, and couscous ; Desserts and condiments.

ISBN

• 9780520247833 (cloth : alk. paper)
• 0520247833 (cloth : alk. paper)

LCCN

• 2006100930
• 99821498587

OCLC

• 76961284
• ocm76961284\
• SCSB-5428919

Owning Institutions

Columbia University Libraries