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Food Culture and Health in Pre-Modern Muslim Societies
Series: - EI Reference Guides, Volume: 3
Volume Editor:
This book brings together edited articles from the second edition of the Encyclopaedia of Islam that are relevant to food culture, health, diet, and medicine in pre-Islamic Muslim societies. This compilation consists of edited entries on agriculture and irrigation, with attention for various staples and fruits; animals and the legal aspects of their consumption; hunting and fishing; the preparation of food, with entries on both the kitchen and various ingredients; dietetics and pharmacology; and the medicinal properties of a wide variety of foodstuffs.
David Waines is Emeritus Professor of Islamic Studies, Lancaster University in England. He has also held teaching or research posts in Canada, Egypt, Spain and the Netherlands. He is the editor of Patterns of Everyday Life (London, 2002), and the author of Introduction to Islam (2nd edition, Cambridge, 2003), and Odyssey of Ibn Battuta: Uncommon Tales of a Medieval Adventurer (London, 2010). He has also written and lectured on the medieval Arabic culinary and dietetic traditions as well as on Islam in the contemporary world.
TABLE OF CONTENTS
I: Food Sources: Earth, water and air
1. Agriculture and Irrigation
2. Fish, sheep and goats
3. Forbidden flesh: the animal kingdom and the religious law
4. Hunting
5. Miscellanea from the world of fauna
II: Food Resources and their transformation
1. Nourishment and Beverages
2. The Kitchen, cooking and some preparations.
3. Spices, seasonings and other ingredients.
4. Food and Culture
III: Medicine: Dietetics and pharmacology
1. Greek into Arabic
2. Some renowned later physicians
3. A miscellany of medicinals
4. Food, medicine and the Market
I: Food Sources: Earth, water and air
1. Agriculture and Irrigation
2. Fish, sheep and goats
3. Forbidden flesh: the animal kingdom and the religious law
4. Hunting
5. Miscellanea from the world of fauna
II: Food Resources and their transformation
1. Nourishment and Beverages
2. The Kitchen, cooking and some preparations.
3. Spices, seasonings and other ingredients.
4. Food and Culture
III: Medicine: Dietetics and pharmacology
1. Greek into Arabic
2. Some renowned later physicians
3. A miscellany of medicinals
4. Food, medicine and the Market