Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits : English Translation of the Thirteenth-Century Cookbook Anwāʿ al-Ṣaydala fī Alwān al-Aṭʿima with Introduction and Glosssary (Islamic Histor

個数：

Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits : English Translation of the Thirteenth-Century Cookbook Anwāʿ al-Ṣaydala fī Alwān al-Aṭʿima with Introduction and Glosssary (Islamic Histor

Nasrallah, Nawal

ウェブストア価格 ¥41,467（本体¥37,698）
Brill（2024/12発売）
外貨定価 US$ 199.00
ポイント 376pt

在庫がございません。海外の書籍取次会社を通じて出版社等からお取り寄せいたします。
通常6～9週間ほどで発送の見込みですが、商品によってはさらに時間がかかることもございます。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合がございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版
言語 ENG
商品コード 9789004715844

Full Description

The medieval cookbook Anwāʿ al-ṣaydala fī alwān al-aṭʿima, with its remarkable collection of over 460 recipes, is tangible testimony to the richness and sophistication of the culinary landscape of thirteenth-century Muslim Spain. It is scrupulously translated and supplemented with an introduction and glossaries and enlivened with over 270 color illustrations.

Preface

Acknowledgments

List of Figures

Notes on Translating the Text

Introduction

PartI: The Making of Anwāʿ al-ṣaydala fī alwān al-aṭʿima: A Diamond in the Rough?

PartII: Food and Foodways in al-Andalus and al-Maghrib

PartIII: Cuisine of al-Andalus and al-Maghrib as Depicted in Anwāʿ al-ṣaydala

Edition and Translation of Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits

[Part1]

[1] [Recipes 1-17]

[2] [Recipes 18-41]

[3] [Recipes 42-115c]

[Part2]

[4] [Pp.000-000, including Recipe 116]

[5] [Recipes 117-23]

[6] [Recipes 124-67]

[Part3]

[7] [Recipes 168-80]

[8] [Recipes 181-295]

[Part4]

[9] [Recipes 296-305]

[Part5]

[10] [Recipes 305a-22]

[11] [Recipes 323-43]

[12] [Recipes 344-57]

[13] [Recipes 358-89]

[14] [Recipes 390-463]

Glossary

1 Beverages

2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries

3 Dairy

4 Desserts and Sweeteners

5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, and Condiments

6 Fats and Oils

7 Fruits and Nuts

8 Ingredients Used in Dishes: Herbs, Spices, Aromatics, Minerals, Food Colors, and Seasoning Sauces

9.1 In the Kitchen: Cooking and Serving Implements and Utensils

9.2 In the Kitchen: Culinary Techniques and Terms

10 Meats and Eggs

11 Medical and Nutritional Terms

12 Vegetables and Legumes

13 Weights and Measures

14 People and Places

Appendix 1: Texts Annexed to the BnF MS (1604) and the Rabat MS (1856)

Appendix 2: A Taste of the Past: Recipes from Anwāʿ al-ṣaydala fī alwān al-aṭʿima

Works Cited

Index of People and Places

Index of Ingredients

Index of Dishes