The Sultan's Feast

Name: The Sultan's Feast
Brand: Unknown
SKU: 9780863561566
Price: 69.99 NZD
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A Fifteenth-Century Egyptian Cookbook

By Ibn Mubarak Shah

Summary

The Sultan's Feast presents a rare glimpse into the rich culinary traditions of the Arab-Muslim world during the fifteenth century. Authored by the Egyptian Ibn Mubarak Shah, this bilingual volume features over 330 recipes spanning bread-making, omelettes, sweets, pickling, and aromatic preparations. It also offers practical advice for cooks, including essential techniques and methods such as distilling drinkable water. As one of the nine surviving medieval Arab cookery books, it highlights the central role of gastronomy in Arab culture and its influence long before European culinary texts emerged.
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Format: Paperback / softback

$69⁹⁹

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The Sultan's Feast

$69⁹⁹

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The Sultan's Feast is ideal for enthusiasts of historic and cultural gastronomy, culinary scholars, and anyone fascinated by medieval Arab culture and cuisine.

Fifteenth-century Egyptian cookbook providing a unique insight into the rich Arab culinary tradition, available in English for the first time

Description

Winner of Gourmand World Cookbook Awards 2021

The Arabic culinary tradition burst onto the scene in the middle of the tenth century, when al-Warraq compiled a culinary treatise titled al-Kitab al-Tabikh (The Book of Dishes), containing over 600 recipes. However, it would take another three centuries for cookery books to be produced in the European continent. For centuries to come, gastronomic writing would remain the sole preserve of the Arab-Muslim world, with cooking manuals and recipe books being produced from Baghdad, Aleppo and Egypt in the East, to Muslim Spain, Morocco and Tunisia in the West. A total of nine complete cookery books have survived from this time, containing a total of nearly four thousand recipes.

The Sultan's Feast by the Egyptian Ibn Mubarak Shah in the fifteenth century is one such book. Reflecting the importance of gastronomy in Arab culture, this culinary treatise features more than 330 recipes—from bread-making and omelettes, to sweets, pickling and aromatics—and tips on a range of topics, from essentials a cook should know to how to distil drinkable water.

Available in English for the first time, this critical bilingual volume offers a sophisticated insight into the world of medieval Arabic gastronomic writing.

Book Details

INFORMATION

ISBN: 9780863561566

Publisher: Saqi Books

Format: Paperback / softback

Date Published: 27 October 2020

Country: United Kingdom

Imprint: Saqi Books

Contributors:

Edited by Daniel L. Newman
Translated by Daniel L Newman

Audience: General / adult

DIMENSIONS

Spine width: 33.0mm

Width: 252.0mm

Height: 234.0mm

Weight: 300g

Pages: 288

Collections

Arts & Culture History & Archaeology History & Military Ibn Mubarak Shah Middle Eastern History Non-Fiction

About the Author

Daniel L. Newman is Head of the Arabic Studies Department, Professor of Arabic and Course Director of the MA in Arabic-English Translation and Interpreting at the University of Durham, UK. His publications include An Imam in Paris: Account of a Stay in France by An Egyptian Cleric (1826-1831), The Sultan's Sex Potions: Arab Aphrodisiacs in the Middle Ages, Modern Arabic Short Stories: A Bilingual Reader and A to Z of Arabic-English-Arabic Translation (both with Ronak Husni).