A Baghdad cookery book : the book of dishes (Kitāb al-ṭabīkh)
著者
書誌事項
A Baghdad cookery book : the book of dishes (Kitāb al-ṭabīkh)
（Petits propos culinaires, 79）
Prospect Books, 2005
- : [pbk.]
- タイトル別名
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كتاب الطبيخ
Book of dishes
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注記
Translation of: كتاب الطبيخ
"This thirteenth-century text was for a long while the only medieval Arab manuscript available in English thanks to the translation, in the 1930s, by A.J. Arberry which was subsequently re-published by Prospect Books in 2001 in Medieval Arab cookery"--Back cover
Special issue of the journal Petits propos culinaires, ISSN 0142-4857, PPC 79
内容説明・目次
内容説明
Al-Baghdadi's "Kitab al-Tabikh" was for long the only medieval Arabic cookery book known to the English-speaking world, thanks to A. J. Arberry's path-breaking 1939 translation as "A Baghdad Cookery Book", which was re-issued by Prospect Books in 2001 as "Medieval Arab Cookery". For centuries, it had been the favourite Arab cookery book of the Turks. The original manuscript is still in Istanbul, and at some point a Turkish sultan commissioned a very handsome copy, which can still be seen in The British Library in London. In the twentieth century the Iraqi scholar, Daoud Chelebi, produced a modern transcription which served as the basis for Arberry's translation. Charles Perry has re-visited the manuscript and discovered many possible errors and amendments that affect the interpretation of these essential recipes for the understanding of medieval Arab cookery. He has produced a new English translation incorporating these amendments and fully annotating his variations with the 'authorised' version. Scholars will now have a definitive text on which to work. They will also have this text in an inexpensive and handy format, just the thing for a learned lady's handbag.
目次
Introduction, by Charles Perry The text Recipe terminology Ingredients and batterie de cuisine The Book of Dishes Introduction which needs to be known Chapter I: On sour dishes and their varieties Chapter II: on plain dishes according to [their variety] Chapter III: Mentioning fried dishes, dry dishes and their kinds Chapter IV: On har sa, tannuriyya and otherdishes made that way Chapter V: On mutajjanat, cold dishes, maqluba, samosas and what is analogous to them Chapter VI: Mentioning fish and what is made from them Chapter VII: On pickles, relishes and condiments Chapter VIII: Judhabs, puddings and what is analogous to them Chapter IX: Mentioning sweetmeats and their varieties of that (sort) Chapter X: On making khushkananaj, mutbaq, crepes and things mixed with flour that are analogous to those Colophon Appendix I: Al-Baghdad 's manuscript and Chelebi's published text compared Appendix II: This translation and Arberry's compared
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