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Translator: Joep Lameer
The present English translation reproduces the original German of Carl Brockelmann’s Geschichte der Arabischen Litteratur (GAL) as accurately as possible. In the interest of user-friendliness the following emendations have been made in the translation: Personal names are written out in full, except b. for ibn; Brockelmann’s transliteration of Arabic has been adapted to comply with modern standards for English-language publications; modern English equivalents are given for place names, e.g. Damascus, Cairo, Jerusalem, etc.; several erroneous dates have been corrected, and the page references to the two German editions have been retained in the margin, except in the Supplement volumes, where new references to the first two English volumes have been inserted.
The present English translation reproduces the original German of Carl Brockelmann’s Geschichte der Arabischen Litteratur (GAL) as accurately as possible. In the interest of user-friendliness the following emendations have been made in the translation: Personal names are written out in full, except b. for ibn; Brockelmann’s transliteration of Arabic has been adapted to comply with modern standards for English-language publications; modern English equivalents are given for place names, e.g. Damascus, Cairo, Jerusalem, etc.; several erroneous dates have been corrected, and the page references to the two German editions have been retained in the margin, except in the Supplement volumes, where new references to the first two English volumes have been inserted.

‘and more’ with وزباد ‘and civet,’ based on Wuṣla ii 496, which copies it correctly. Zabād is an aromatic secretion of the perineal gland of the African civet. 65 This was also known as qāt ( Catha edulis ); the leaves are chewed, like betel ( tunbul ). It was brought from Qumr in east Africa

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

. They are bay-like leaves that are chewed, like betel ( tunbul ). They are brought from Qumr in east Africa (Comoros Islands). In Kanz recipe 654, it is used in an aromatic oil preparation. Most medieval sources are not quite clear on what it is. They know it as a chewed leaf with a pleasant aroma

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

Shakespeare into his native Tswana language. 3 Plaatje has been extensively studied but he is just one of a generation of black African men of letters. Anglophone West and East Africa—just to stick to the Anglo sphere of colonial rule and education—also have its mission-school educated elites whose work is

In: Philological Encounters