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Author:   Nawal Nasrallah
Publisher:   Brill
Imprint:   Brill
Edition:   Abridged edition
Weight:   1.126kg
ISBN:  

9789004356238

ISBN 10:   9004356231
Pages:   704
Publication Date:   13 February 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In stock  
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Table of Contents

PREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWA'ID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawa'id and Zahr al-hadiqa 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-fawa'id 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 (mutayyab), Seeded (mubazzar), Salted (mamluh), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj madrub) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murri (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (ma' al- hisrim) and Lemon Juice (ma' al-laymun) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarat al-buqul) 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 (halwa) Chapter 11: Digestive Stomachics (juwarishnat), Electuaries (ma'ajin), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqa' (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqu' 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 (sulusat) Chapter 17: Dishes Made with Dairy (alban): kawamikh (Fermented Condiments), jajaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and za'tar (Thyme); biraf (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 (bawarid) Chapter 20: On Aromatics (tib), and Properties of Toothpicks (khilal) Made from Willow Wood (safsaf) and Egyptian-Willow Twigs ('idan al-khilaf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart; Aromatizing Pills; Deodorants; and Other Preparations Chapter 22: Top Quality Perfumed Powders (dhara'ir mulukiyya) 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-FAWA'ID WORKS CITED INDICES

Reviews

Winner 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-Masaq, 30/3 (2018) Cet ouvrage contient tout ce que l'on peut attendre de la traduction d'un livre de cuisine medieval : une traduction serieuse (...), une presentation qui permette au lecteur, meme non specialiste, d'apprecier l'originalite 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 experience passee de la traduction d'ouvrages culinaires confere a ce livre une valeur scientifique indeniable, mais aussi une dimension sociale, vivante de ce que fut la cuisine arabe medievale. Cette oeuvre rejouira tout autant le chercheur en quete d'informations que l'amateur curieux de mettre en pratique une cuisine riche, variee et coloree, nous rappelant que, contrairement a la cuisine occidentale, la cuisine arabe sut conserver les gouts, les produits et les modes de cuisson medievaux et que l'on peut toujours, a une table de Tunis, du Caire ou de Damas, se faire une idee assez precise des plaisirs culinaires qu'eprouvaient les mangeurs pour qui l'auteur du Kanz redigea 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.

Author Information

Nawal Nasrallah is an independent scholar, previously professor of English literature at the universities of Baghdad and Mosul. She has published books and articles on the history and culture of Arab food, including the Gourmand World Cookbook Award Winner of 2007 for best translated cookbook Annals of the Caliphs' Kitchens (Brill, 2007), and Delights from the Garden of Eden (Equinox, 2013).

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