CiNii 図書 - Treasure trove of benefits and variety at the table : a fourteenth-century Egyptian cookbook

The fourteenth-century Egyptian cookbook, Kanz al-fawa'id fi tanwi' al-mawa'id, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

PREFACE NOTES ON TRANSLATING THE TEXT INTRODUCTION PART I: THE MAKING OF KANZ AL-FAWA'ID 1. The Text 2. The Provenance 3. Date and Sources 4. A Case of Abridged Borrowing: Kanz al-fawa'id and Zahr al-hadiqa PART II: MEDIEVAL EGYPTIAN FOOD CULTURE 5. Diet and Formation of a Cuisine 6. What was Cooking in Medieval Cairo? 7. The Culture of Food and Cooking 8. Shopping and Eating out PART III 9. Medieval Egyptian Cooking as Reflected in Kanz al-fawa'id 10. Eating in Good Health INFINITE BENEFITS OF VARIETY AT THE TABLE (ENGLISH TRANSLATION) Chapter 1: Indispensable Instructions for Cooks Chapter 2: How to Knead Bread Dough and Bake It
and Making Varieties of Bread: Enhanced (mutayyab), Seeded (mubazzar), Salted (mamluh), and More Chapter 3: Measures Taken When Drinking Water: muzammal, and Chilled with Ice (thalj madrub) Chapter 4: Qualities of Air-Cooled Water and What the Physicians Said About It Chapter 5: Miscellany of Dishes Chapter 6: Making murri (Liquid Fermented Sauce), and Preserving Juice of Sour Unripe Grapes (ma' al- hisrim) and Lemon Juice (ma' al-laymun) Chapter 7: Eggs Cooked as Omelets and Other Dishes Chapter 8: Vegetarian Dishes (muzawwarat al-buqul) for the Nourishment of the Sick Chapter 9: All Kinds of Dishes Made with Different Varieties of Fish Chapter 10: Making All Kinds of Sweets (halwa) Chapter 11: Digestive Stomachics (juwarishnat), Electuaries (ma'ajin), and Drinks (ashriba) Offered Before and After the Meal Chapter 12: Making fuqqa' (Foamy Beer), and Other Drinks Chapter 13: Dried-Apricot Compote (naqu' al-mishmish) Chapter 14: Making Preparations Which Relieve Nausea (adwiyat al-qaraf) Chapter 15: Making Mustard [Condiments], Mild and Pungent-Hot Chapter 16: Making Table Sauces (sulusat) Chapter 17: Dishes Made with Dairy (alban): kawamikh (Fermented Condiments), jajaq (Drained-Yogurt Condiment), Condiments with kabar (Capers) and za'tar (Thyme)
biraf (Clotted Cream)
and the Like Chapter 18: All Kinds of Pickled Turnip and Onion, Pickling Fruits and Vegetables of All Kinds, and Preserving Lemon, Damascus Citron and the Like, in Salt Chapter 19: Making Cold Dishes (bawarid) Chapter 20: On Aromatics (tib), and Properties of Toothpicks (khilal) Made from Willow Wood (safsaf) and Egyptian-Willow Twigs ('idan al-khilaf) Chapter 21: Varieties of Aroma-Diffusing Incense Which Fortify Spirit and Heart
Aromatizing Pills
Deodorants
and Other Preparations Chapter 22: Top Quality Perfumed Powders (dhara'ir mulukiyya) and Other Preparations Chapter 23: Storing Fresh Fruits and Keeping Them to Use After Their Season GLOSSARY 1. Beverages for Pleasure and Health 2. Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3. Dairy 4. Desserts, Sweeteners, and Conserves
for Pleasure and Health 5. Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces 6. Fats and Oils 7. Fruits and Nuts 8. Ingredients Used in Foods and Medicinal Preparations: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces 9. Kitchen and Cooking Implements, and Culinary Techniques and Terms 10. Meat 11. Medical Terms, Medicinal Preparations, and Personal Hygiene and Perfumes 12. Vegetables and Legumes 13. Weights and Measures APPENDIX: A TASTE OF TIME: MODERN ADAPTATIONS OF TWENTY-TWO RECIPES FROM THE KANZ AL-FAWA'ID WORKS CITED INDICES

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Treasure trove of benefits and variety at the table : a fourteenth-century Egyptian cookbook كنز الفوائد في تنويع الموائد

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