MARC Record from Library of Congress

LEADER: 03414cam a22003737a 4500
001 2006355288
003 DLC
005 20120801085549.0
008 060524t20062001enk b 001 0 eng d
010 $a 2006355288
015 $aGBA3-27525
020 $a9780907325918
020 $z0907325912
035 $a(OCoLC)ocm47135034
040 $aMBB$cMBB$dAGX$dWAU$dOCLCQ$dIXA$dVP@$dSTF$dFXN$dUKM$dBAKER$dYDXCP$dOCLCA$dZVP$dDLC
041 1 $aengara$hara
042 $alccopycat
043 $aff-----
072 0 $aU600
072 0 $aT000
050 00 $aTX725.M628$bM43 2006
245 00 $aMedieval Arab cookery /$cessays and translations by Maxime Rodinson, A.J. Arberry & Charles Perry ; with a foreword by Claudia Roden.
260 $aDevon, England :$bProspect Books,$c2006, c2001.
300 $a527 p. ;$c26 cm.
504 $aIncludes bibliographical references and indexes.
505 00 $tForeword /$rClaudia Roden --$tA Baghdad cookery book (Kitāb al-ṭabīkh) /$rA.J. Arberry --$tStudies in Arabic manuscripts relating to cookery /$rMaxime Rodinson --$tRomanía and other Arabic words in Italian /$rMaxime Rodinson --$tMaʼmūniyya East and West /$rMaxime Rodinson --$tVenice, the spice trade and Eastern influences on European cooking /$rMaxime Rodinson --$tWhat to order in ninth-century Baghdad /$rCharles Perry --$tElements of Arab feasting /$rCharles Perry --$tCouscous and its cousins /$rCharles Perry --$tBūrān : eleven hundred years in the history of a dish /$rCharles Perry --$tNotes on Persian pasta /$rCharles Perry --$tShorba : a linguistico-chemico-culinary enquiry /$rCharles Perry --$tIsfīdhabāj, blancmanger and no almonds /$rCharles Perry --$tThe wine Maqāma /$rCharles Perry --$tThe description of familiar foods (Kitāb waṣf al-aṭʻima al-muʻtāda) /$rCharles Perry --$tKitāb al-Ṭibākha : a fifteenth-century cookbook /$rCharles Perry --$tMedieval Arab fish : fresh, dried and dyed /$rCharles Perry --$tA thousand and one 'fritters' : the food of the Arabian Nights /$rCharles Perry --$tThe Ṣalṣ of the infidels /$rCharles Perry.
546 $aEnglish translations of various original Arabic works, with some Arabic.
520 $a"The French scholar, Maxime Rodinson's contributions are legendary, yet have only been seen in translation in Petits Propos Culinaires. We include those already published there, together with the text of his longest paper, 'Recherches sur les documents Arabes relatifs a la cuisine', translated by Barbara Yeomans. The American scholar Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his researches into medieval Arab cookery, and several of his papers are gathered here, together with a new study of fish recipes, and other items previously published in PPC. Subjects include grain foods of the early Turks, rotted condiments, cooking pots, and Kitab al-Tibakhah, a 15th-century cookery book. English study of the subject was first encouraged by Professor Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture."$uhttp://books.google.com/books?id=EbHYAAAAMAAJ.
650 0 $aCooking, Arab.
650 0 $aArabs$xFood$xHistory.
650 0 $aCooking, Medieval.
650 0 $aFood habits$zAfrica, North$xHistory.
700 1 $aRodinson, Maxime.
700 1 $aArberry, A. J.$q(Arthur John),$d1905-1969.