Middle East and North Africa Research Group (MENARG)
Room: 1227
Title: From the Taqwīm al-ṣiḥḥa and Taqwīm al-abdān to the Schachtafelen der Gesuntheyt: A Culinary Journey in Text and Image
Speaker: Melitta Adamson (Languages and Culture, WesternUniversity)
Very little of the rich medieval Arab cuisine made it to Christian Europe. A handful of popular Arab dishes were included in northern Mediterranean cookbooks and some 82 recipes extracted from Ibn Jazla’s pharmacopoeia Minhāj al-Bayān were translated into Latin and German. Subject of this talk are the Abbasid dishes mentioned in Ibn Buṭlān’s Taqwīm al-ṣiḥḥa and Ibn Jazla’s Taqwīm al-abdān, their role in Arab cookery and dietetics, their translation into Latin in the late 13th-century, and their introduction to a 16th-century German-speaking audience in text and image through the new medium of print.
