Best of Delectable Foods and Dishes from al-Andalus and al-Maghrib: A Cookbook by Thirteenth-Century Andalusi Scholar Ibn Razin al-Tujibi (1227–1293): English Translation with Introduction and Glossary, Nawal Nasrallah
Описание: Beginning in 1172, Judah ibn Tibbon, who was called the father of Hebrew translators, wrote a letter to his son that was full of personal and professional guidance. The detailed letter, described as an ethical will, was revised through the years and offered a vivid picture of intellectual life among Andalusi elites exiled in the south of France after 1148. S. J. Pearce sets this letter into broader context and reads it as a document of literary practice and intellectual values. She reveals how ibn Tibbon, as a translator of philosophical and religious texts, explains how his son should make his way in the family business and how to operate, textually, within Arabic literary models even when writing for a non-Arabic audience. While the letter is also full of personal criticism and admonitions, Pearce shows ibn Tibbon making a powerful argument in favor of the continuation of Arabic as a prestige language for Andalusi Jewish readers and writers, even in exile outside of the Islamic world.
Автор: Sams?, Julio Название: Astronomy and Astrology in al-Andalus and the Maghrib ISBN: 0754659348 ISBN-13(EAN): 9780754659341 Издательство: Taylor&Francis Рейтинг: Цена: 22968.00 р. Наличие на складе: Нет в наличии.
Описание: The thirteenth-century cookbook Fi?alat al-khiwan fi ?ayyibat al-?a?am wa-l-alwan by the Andalusi scholar Ibn Razin al-Tujibi showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujibi’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.
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