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fd-Egypt-msg - 5/3/20

 

Food of medieval Egypt.

 

NOTE: See also the files: fd-Japan-msg, fd-Byzantine-msg, fd-Indonesia-msg, fd-Arabs-msg, E-Arab-recip-art, fd-Africa-msg, fd-Brazil-msg, fd-Greece-msg.

 

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NOTICE -

 

This file is a collection of various messages having a common theme that I have collected from my reading of the various computer networks. Some messages date back to 1989, some may be as recent as yesterday.

 

This file is part of a collection of files called Stefan's Florilegium. These files are available on the Internet at: http://www.florilegium.org

 

I have done a limited amount of editing. Messages having to do with separate topics were sometimes split into different files and sometimes extraneous information was removed. For instance, the message IDs were removed to save space and remove clutter.

 

The comments made in these messages are not necessarily my viewpoints. I make no claims as to the accuracy of the information given by the individual authors.

 

Please respect the time and efforts of those who have written these messages. The copyright status of these messages is unclear at this time. If information is published from these messages, please give credit to the originator(s).

 

Thank you,

   Mark S. Harris                  AKA:  THLord Stefan li Rous

                                         Stefan at florilegium.org

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From: Ana Valdés <agora158 at gmail.com>

Subject: Re: [Sca-cooks] Date for battered deep-fried stuff

Date: July 30, 2018 at 2:07:17 PM CDT

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

https://arablit.org/2018/07/30/14th-century-cookbook-profoundly-rich-resource-for-egyptian-culinary-heritage/

 

Thats seems an interesting translation!

 

Ana

 

 

From: Johnna Holloway <johnnae at mac.com>

Subject: [Sca-cooks] News from Brill

Date: April 15, 2020 at 1:38:01 PM CDT

To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>

 

Egyptian Cookbook English Translation, with an Introduction and Glossary

Series: Islamic History and Civilization, Volume: 148

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.

 

Availability: Published

Publication Date: 13 Feb 2020ISBN: 978-90-04-35623-8

List price

EUR  €49.00USD  $59.00

 

Johnnae

 

<the end>



Formatting copyright © Mark S. Harris (THLord Stefan li Rous).
All other copyrights are property of the original article and message authors.

Comments to the Editor: stefan at florilegium.org