Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits
English Translation of the Thirteenth-Century Cookbook Anwāʿ Al-Ṣaydala Fī Alwān Al-Aṭʿima with Introduction and Glosssary
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The medieval cookbook Anwāʿ al-ṣaydala fī alwān al-aṭʿima, 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 mis...
The medieval cookbook Anwāʿ al-ṣaydala fī alwān al-aṭʿima, 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, Anwāʿ al-ṣaydala 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.
