Medieval Arab Cookery by Arberry, A. J.

Medieval Arab Cookery (Hardcover) (ISBN-13: 9780907325918)

Vendor: A. J. Arberry
Product type: Books
Format: Hardcover
$75.00
$75.00
$75.00
Subtotal: $75.00
Medieval Arab Cookery by Arberry, A. J.

Medieval Arab Cookery

$75.00
Medieval Arab Cookery by Arberry, A. J.

Medieval Arab Cookery

$75.00
Format: Hardcover
Description
Description
x
This very prestigious book had been long-awaited before it was finally published in 2001. It was initiated decades ago by Alan Davidson and grew substantially through the delays, making it all the more valuable as a collection of brilliant scholarship and translation. It makes available in English numerous Arab recipes from various sources dating back as far as the 10th century, while at the same time illuminating the development of Arab cuisines against a historical and sociological background. Western study of medieval Arab cuisine was first encouraged by A.J. Arberry's translation of the 13th-century cookery book Kitab al-Tabikh, published in 1939 in the periodical Islamic Culture. Certainly since then more and more non-Arab diners - not to mention scholars - have become aware of the continuities in Middle Eastern cookery and have been tantalized by the influence of Islamic cooking on the medieval West. The volume includes Arberry's pathbreaking translation along with works by French scholar, Maxime Rodinson and Charles Perry and is introduced with any essay by Claudia Roden.

Author: A. J. Arberry
ISBN-10: 0907325912
ISBN-13: 9780907325918
Publisher: Prospect Books (UK)
Language: English
Published: 01/01/2001
Pages: 527
Format: Hardcover
Weight: 2.60lbs
Size: 9.80h x 7.30w x 1.90d
By A. J. Arberry
By A. J. Arberry
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Charles Perry is well known as a translator of Arab cookery
texts. He has travelled to Egypt and Syria to research the manuscripts from
centuries past. Charles Perry was born in California and became a linguist,
studying languages with his collection of dictionaries and grammars from over
200 languages. He studied Near Eastern Languages at Princeton University, and
then worked as a journalist, becoming a food columnist and restaurant reviewer.
He became interested in historical recipes, attending food symposiums including
the Oxford Symposium on Food, and also started translating ancient texts from
the Persian.

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