MyBook
EUR  â¬30.00EUR  â¬25.00 excl. VAT
Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits
English Translation of the Thirteenth-Century Cookbook AnwÄÊ¿ al-á¹¢aydala fÄ« AlwÄn al-Aá¹Ê¿ima with Introduction and Glosssary
Series: - Islamic History and Civilization, Volume: 217
Author:
The medieval cookbook AnwÄÊ¿ al-á¹£aydala fÄ« alwÄn al-aá¹Ê¿ima, with its remarkable collection of over 460 recipes, is a tangible testimony to the richness and sophistication of the cuisine of Muslim Spain. Its diverse recipes reflect a pluralistic society of ethnic and religious communities that found a common ground for a collective culture. It further displays a rich regional vocabulary and the material culture it represents.
This text has been a culinary diamond in the rough ever since its first publication in the early 1960s, based on a single damaged and titleless manuscript with misplaced folios. In this new translation, AnwÄÊ¿ al-á¹£aydala is now a polished gem. It is based on a recently discovered manuscript that is in good condition. For the first time in any language, this translation is the closest representation of the original text that the author/compiler constructed.
Supplemented with an extensive introduction and glossaries, and enlivened with over 270 color illustrations depicting medieval life.
Also included are modern adaptations of twenty recipes.
This text has been a culinary diamond in the rough ever since its first publication in the early 1960s, based on a single damaged and titleless manuscript with misplaced folios. In this new translation, AnwÄÊ¿ al-á¹£aydala is now a polished gem. It is based on a recently discovered manuscript that is in good condition. For the first time in any language, this translation is the closest representation of the original text that the author/compiler constructed.
Supplemented with an extensive introduction and glossaries, and enlivened with over 270 color illustrations depicting medieval life.
Also included are modern adaptations of twenty recipes.
Nawal Nasrallah, independent scholar, has published books and articles on the history and culture of Arab food, including Delights from the Garden of Eden, and English translations, Annals of the Caliphsâ Kitchens, Treasure Trove of Benefits and Variety at the Table, and Best of Delectable Foods and Dishes.
"Food historian Nawal Nasrallah uncovers the hidden order in a seemingly chaotic 13th-century manuscript, revealing a buffet-style cookbook that bridges lost traditions and diverse communities." â Dianna Wray, in: AramcoWorld (July 02, 2025)
"Far from a chaotic collection, this medieval cookbook tells the story of a vibrant, multicultural societyâwhere even edible bracelets for children found their place at the table." â Dianna Wray, in: AramcoWorld (July 02, 2025)
"Long dismissed as incoherent, this 13th-century cookbook is revealed by Nawal Nasrallah as a rich social document from the height of al-Andalus, where food crossed class and religious boundaries." â Dianna Wray, in: AramcoWorld July 02, 2025)
"Far from a chaotic collection, this medieval cookbook tells the story of a vibrant, multicultural societyâwhere even edible bracelets for children found their place at the table." â Dianna Wray, in: AramcoWorld (July 02, 2025)
"Long dismissed as incoherent, this 13th-century cookbook is revealed by Nawal Nasrallah as a rich social document from the height of al-Andalus, where food crossed class and religious boundaries." â Dianna Wray, in: AramcoWorld July 02, 2025)
Preface
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
âPartI: The Making of AnwÄÊ¿ al-á¹£aydala fÄ« alwÄn al-aá¹Ê¿ima: A Diamond in the Rough?
âPartII: Food and Foodways in al-Andalus and al-Maghrib
âPartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in AnwÄÊ¿ al-á¹£aydala
[Part1]
[1] [Recipes 1â17]
[2] [Recipes 18â41]
[3] [Recipes 42â115c]
[Part2]
[4] [Pp.000-000, including Recipe 116]
[5] [Recipes 117â23]
[6] [Recipes 124â67]
[Part3]
[7] [Recipes 168â80]
[8] [Recipes 181â295]
[Part4]
[9] [Recipes 296â305]
[Part5]
[10] [Recipes 305aâ22]
[11] [Recipes 323â43]
[12] [Recipes 344â57]
[13] [Recipes 358â89]
[14] [Recipes 390â463]
Glossary
1 Beverages
2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3 Dairy
4 Desserts and Sweeteners
5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments
6 Fats and Oils
7 Fruits and Nuts
8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces
9.1 In the Kitchen: Cooking and Serving Implements and Utensils
9.2 In the Kitchen: Culinary Techniques and Terms
10 Meats and Eggs
11 Medical and Nutritional Terms
12 Vegetables and Legumes
13 Weights and Measures
14 People and Places
Appendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)
Appendix 2: A Taste of the Past: Recipes from AnwÄÊ¿ al-á¹£aydala fÄ« alwÄn al-aá¹Ê¿ima
Works Cited
Index of People and Places
Index of Ingredients
Index of Dishes
Acknowledgments
List of Figures
Notes on Translating the Text
Introduction
âPartI: The Making of AnwÄÊ¿ al-á¹£aydala fÄ« alwÄn al-aá¹Ê¿ima: A Diamond in the Rough?
âPartII: Food and Foodways in al-Andalus and al-Maghrib
âPartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in AnwÄÊ¿ al-á¹£aydala
Edition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits
[Part1]
[1] [Recipes 1â17]
[2] [Recipes 18â41]
[3] [Recipes 42â115c]
[Part2]
[4] [Pp.000-000, including Recipe 116]
[5] [Recipes 117â23]
[6] [Recipes 124â67]
[Part3]
[7] [Recipes 168â80]
[8] [Recipes 181â295]
[Part4]
[9] [Recipes 296â305]
[Part5]
[10] [Recipes 305aâ22]
[11] [Recipes 323â43]
[12] [Recipes 344â57]
[13] [Recipes 358â89]
[14] [Recipes 390â463]
Glossary
1 Beverages
2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries
3 Dairy
4 Desserts and Sweeteners
5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments
6 Fats and Oils
7 Fruits and Nuts
8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces
9.1 In the Kitchen: Cooking and Serving Implements and Utensils
9.2 In the Kitchen: Culinary Techniques and Terms
10 Meats and Eggs
11 Medical and Nutritional Terms
12 Vegetables and Legumes
13 Weights and Measures
14 People and Places
Appendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)
Appendix 2: A Taste of the Past: Recipes from AnwÄÊ¿ al-á¹£aydala fÄ« alwÄn al-aá¹Ê¿ima
Works Cited
Index of People and Places
Index of Ingredients
Index of Dishes
A valuable resource for academic and public libraries; for readers interested in medieval material culture, including that of al-Andalus and the Maghreb, social sciences, anthropology, comparative studies, linguistics, and for all interested in Middle Eastern food culture and history.