Medieval Arab Cookery: Papers by Maxime Rodinson and Charles Perry with a Reprint of a Baghdad Cookery Book

by Charles Perry, A.J. Arberry, Maxime Rodinson

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.

Genres: History, Cookbooks, Cooking, Nonfiction, Food, Culinary, Medieval

528 pages, Hardcover

First published July 1, 1998

About the author

There is more than one person in the Goodreads catalog with this name. This entry is for Charles ^ Perry, rock and roll journalist.

Charles Perry is a former rock and roll journalist (staff writer at Rolling Stone in the 1970s) who suavely transitioned into food writing in the 1980s. During his 18 years at the Los Angeles Times’ award-winning Food section he was twice a finalist for a James Beard award. He is a world-renowned food historian who has been cited in books in seven languages, and he is a major contributor to the “Oxford Companion to Food,” a two-term trustee of the Oxford Symposium on Food and Cookery and president and co-founder of the Culinary Historians of Southern California.

Reviews

[Khalid · Rating 5 out of 5]

This book gives a historical foundation on Arabic cuisine. Arab cookery has identifiable links with the magnificent courts in Baghdad, the Levant and Egypt which were catalysts of a fusion of Classical and Persian cuisine. The recipes and practices of the medieval Arab world are of more than just antiquarian utility. The book provides translation of recipes, 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.