Table of Contents

Foreword - Claudia Roden A Baghdad Cookery Book (Kitab al-tabikh) - A.J. Arberry Studies in Arabic Manuscripts Relating to Cookery - Maxime Rodinson Romania and other Arabic Words in Italian - Maxime Rodinson Ma'muniyya East and West - Maxime Rodinson Venice, the Spice Trade and Eastern In.uences on European - Cooking Maxime Rodinson What to Order in Ninth-Century Baghdad - Charles Perry Elements of Arab Feasting - Charles Perry Couscous and its Cousins - Charles Perry Buran: Eleven Hundred Years in the History of a Dish - Charles Perry Notes on Persian Pasta - Charles Perry Shorba: A Linguistico-Chemico-Culinary Enquiry - Charles Perry Isfidhabaj, Blancmanger and no Almonds - Charles Perry The Wine Maqama - Charles Perry The Description of Familiar Foods (Kitab wasf al-at'ima al-mu'tada) - Charles Perry Introduction Concordance of recipes Text Appendix: The Ziyadat Kitab al-Tibakha: A Fifteenth-Century Cookbook - Charles Perry Medieval Arab Fish: Fresh, Dried and Dyed - Charles Perry A Thousand and One 'Fritters': The Food of The Arabian Nights - Charles Perry The sals of the Infidels - Charles Perry Index of Foreign Words General Index

About the Author

Charles Perry is well known as a translator of Arab cookery
texts. He has travelled to Egypt and Syria to research the manuscripts from
centuries past. Charles Perry was born in California and became a linguist,
studying languages with his collection of dictionaries and grammars from over
200 languages. He studied Near Eastern Languages at Princeton University, and
then worked as a journalist, becoming a food columnist and restaurant reviewer.
He became interested in historical recipes, attending food symposiums including
the Oxford Symposium on Food, and also started translating ancient texts from
the Persian.