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Now available in Open Access thanks to support of the University of Helsinki. Al-Maqrīzī's (d. 845/1442) last work, al-Ḫabar ʿan al-bašar, was completed a year before his death. This volume, edited by Jaakko Hämeen-Anttila, covers the history of pre-Islamic Iran from the Creation to the Parthians. Al-Maqrīzī's work shows how Arab historians integrated Iran into world history and how they harmonized various currents of historiography (Middle Persian historiography, Islamic sacred history, Greek and Latin historiography).

Among al-Ḫabar's sources is Kitāb Hurūšiyūš, the Arabic translation of Paulus Orosius' Historiarum adversum paganos libri vii. This source has only been preserved in one defective copy, and al-Maqrīzī's text helps to fill in some of its lacunae.
Editor: Nawal Nasrallah
The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more.
It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
In: Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook