9780907325918 - Medieval Arab Cookery: Papers by Maxine Rodinson & Charles Perry with a Reprint of a Baghdad Cookery by Rodinson, Maxime; Arberry, A.j.; Perry, Charles (26 results)
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Medieval Arab Cookery : Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
Rodinson, Maxine; Perry, Raymond (EDT); Roden, Claudia (EDT)
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Medieval Arab Cookery : Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
Rodinson, Maxine; Perry, Raymond (EDT); Roden, Claudia (EDT)
- Hardcover
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Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. Book measures 25x18cm, 527pp, Bound in original publishers green cloth, with gilt title lettering. Binding in near fine condition. Dust jacket lightly rubbed with minor shelf wear. Jacket in good clean condition. Internally, pages clean, near fine. A very good cl…ean copy.
Language: English
Published by Marion Boyars Publishers Ltd, Blackawton, 2006
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Hardcover. Condition: new. Hardcover. Arabic cooking is the most exciting new influence on avant-garde British cookery. The incredible balance of spices and fruit, the piercing aromas of herbs, devastating sweetmeats: described by authors such as Claudia Roden and Anissa Helou - these will make a real impact in restaurants and i…n our homes. This book gives the necessary historical foundation. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and (most vital of all) Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Claudia Roden acknowledges their inspiration in her foreword, particularly as explained to herby the legendary French linguist, sociologist and scholar Maxime Rodinson. "Medieval Arab Cookery" has 3 authors. There are translations of 2 complete medieval texts. The first is the pioneering translation of a 13th-century cookbook by the late Professor A. J. Arberry. Hitherto, it has been locked in a back-number of the journal "Islamic Studies" since its first printing in 1939.Then, there is a translation of a 15th-century cookbook (reflecting Egyptian practices) by the American scholar, Charles Perry - this is new, the source never before explored. French essays by Maxime Rodinson are here translated, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery literature. Finally, Charles Perry has written a dozen essays on medieval Arab cookery. He is the most active scholar in this field in the world today. His contributions to the famed Oxford Symposium on Food and Cookery since 1981 are a highlight of its proceedings. He writes for a living for the "Los Angeles Times". Claudia Roden, Britain's best writer on Middle Eastern cookery, writes a foreword and an appreciation of the work of her friends. Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Medieval Arab Cookery: Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
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Hardcover. Condition: Brand New. 524 pages. 9.50x7.00x1.50 inches. In Stock.
Medieval Arab Cookery : Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
Rodinson, Maxine; Perry, Raymond (EDT); Roden, Claudia (EDT)
- Hardcover
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Medieval Arab Cookery : Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
Rodinson, Maxine; Perry, Raymond (EDT); Roden, Claudia (EDT)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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Condition: New. 2006. 1st Edition. Hardcover. Num Pages: 524 pages. BIC Classification: 1FB; 1HB; HBTB; WBN. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 251 x 186 x 38. Weight in Grams: 1388. 524 pages. Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and…practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays. Cateogry: (G) General (US: Trade); (P) Professional & Vocational. BIC Classification: 1FB; 1HB; HBTB; WBN. Dimension: 251 x 186 x 38. Weight: 1406. . . . . .
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Medieval Arab Cookery: Papers By Maxine Rodinson & Charles Perry With a Reprint of a Baghdad Cookery
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Hardcover. Condition: Fine. Dust Jacket Condition: Fine. Essays and translations. Foreword by Claudia Roden. Neat 8 line inscription to former owner (with thanks for many years of friendship.) cites many arab manuscripts which are difficult to transliterate properly.
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Condition: New. 2006. 1st Edition. Hardcover. Num Pages: 524 pages. BIC Classification: 1FB; 1HB; HBTB; WBN. Category: (G) General (US: Trade); (P) Professional & Vocational. Dimension: 251 x 186 x 38. Weight in Grams: 1388. 524 pages. Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and…practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays. Cateogry: (G) General (US: Trade); (P) Professional & Vocational. BIC Classification: 1FB; 1HB; HBTB; WBN. Dimension: 251 x 186 x 38. Weight: 1406. . . . . . Books ship from the US and Ireland.
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Condition: New. KlappentextReaders of Claudia Roden s master works have long been aware of the continuities in Middle Eastern cookery others have been tantalized by the influence of Islamic cooking on the medieval West., All will rejoice in this new ga.
Language: English
Published by Marion Boyars Publishers Ltd, Blackawton, 2001
- Hardcover
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Hardcover. Condition: new. Hardcover. Arabic cooking is the most exciting new influence on avant-garde British cookery. The incredible balance of spices and fruit, the piercing aromas of herbs, devastating sweetmeats: described by authors such as Claudia Roden and Anissa Helou - these will make a real impact in restaurants and i…n our homes. This book gives the necessary historical foundation. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and (most vital of all) Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Claudia Roden acknowledges their inspiration in her foreword, particularly as explained to herby the legendary French linguist, sociologist and scholar Maxime Rodinson. "Medieval Arab Cookery" has 3 authors. There are translations of 2 complete medieval texts. The first is the pioneering translation of a 13th-century cookbook by the late Professor A. J. Arberry. Hitherto, it has been locked in a back-number of the journal "Islamic Studies" since its first printing in 1939.Then, there is a translation of a 15th-century cookbook (reflecting Egyptian practices) by the American scholar, Charles Perry - this is new, the source never before explored. French essays by Maxime Rodinson are here translated, some for the first time, covering the influence of Arab cookery on the medieval West, and including a study of early medieval Arab cookery literature. Finally, Charles Perry has written a dozen essays on medieval Arab cookery. He is the most active scholar in this field in the world today. His contributions to the famed Oxford Symposium on Food and Cookery since 1981 are a highlight of its proceedings. He writes for a living for the "Los Angeles Times". Claudia Roden, Britain's best writer on Middle Eastern cookery, writes a foreword and an appreciation of the work of her friends. Arabic cooking is the most exciting influence on avant-garde British cookery. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. Giving the historical foundation, this book is a translation of two medieval Arab cookery books complimented by a collection of essays. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.
- Hardcover
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Buch. Condition: Neu. Neuware - Readers of Claudia Roden's master works have long been aware of the continuities in Middle Eastern cookery; others have been tantalized by the influence of Islamic cooking on the medieval West., All will rejoice in this new gathering of papers and documents relating to medieval Arab food and cooke…ry. 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. Charles Perry has been entertaining participants at the Oxford Symposium with regular gleanings from his research 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. Readers will be pleased to have this more accessible copy, together with an introductory note and revision by Charles Perry.
- Hardcover
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title.
