Extract
[...] Bring to a boil, then throw into the large cotton bag containing the seasonings, namely dried coriander, ginger, pepper and finely ground cloves. Add a few pieces of cinnamon as well. Now chop the red meat with the seasonings, and formulate and shape into cabbages: when the saucepan boils, throw in the cabbages, and as soon as they are cooked, remove the seasoning bag from the season 1 now, take the pulp of the large lemons, squeeze well in the hand, add about a quarter of grape juice and pour into the saucepan over the meat. [...]
[...] Stir the rice very well and serve it, God willing. B - The itab al-Tabîkh of Al Warrâq We have here the example of a second cookbook compiled in Baghdad at the end of the 8th century by Abou Muhammad al-Muzaffar Ibn Sayyâr al-Warrâq, then a recognized scribe. For this manuscript, recipes from the 8th to the 10th century are compiled, and its peculiarity lies in the fact that it is the first Arabic cookbook to have reached us in its entirety. [...]
[...] As for the recipes, they are original in their subject matter. We have here all the ingredients to make jams, drinks, vinegar, distilled water, soap, perfume, or mustard. This manual thus proposes a true anthology of their culinary through multiple chapters of variable length for the 615 recipes that make it up. Note that many anecdotes, poems, or literary quotes to illustrate some of its statements are also present in this manuscript, adding charm and value to it. If we are interested in its composition, we can see that it draws a model that the manuscripts that follow it will be inspired by in a roundabout way, we have chapters 1 to 5 that are a real introduction to cooking with the indication of many utensils, aromatics, or flavors expected for the recipes. [...]
[...] Dating from 1226, this manuscript is a compilation of recipes from the great bastide cuisine of the 8th at the 10 century. This book, which has a lot of success, claims to have crossed the continent from Turkey to Egypt. Through this, we have a true apology for gastronomy at a time when the impassive dynasty is on the verge of disappearance and the power of the caliphs has weakened to the point of becoming non-existent since the arrival of the Turks in 1055. [...]
[...] But culinary art is subject to political fluctuations, and expresses the acquisition of a quality of life and culture. Indeed, we will notice that the Arab-Muslim civilization continues to grow, until it triggers the movement of the great Arab cuisine which begins a century later, in Baghdad under the caliphates. II/ Culinary Art in the Face of Conquests 1 - Towards the Conquest of a New Cuisine It is essential to highlight that this Arab-Muslim civilization and the first creator of what is called the cookbook in its book form, which triggers an art of serving, tasting, and dining. [...]
