著者・編者translated by Charles Perry ; foreword by Claudia Roden ; volume editors, Michael Cooperson, Shawkat M. Toorawa
並列タイトル等Kitāb al-Wuṣlah ilā l-ḥabīb : fī waṣf al-ṭayyibāt wal-ṭīb
كتاب الوصلة الى الحبيب : في وصف الطيبات والطيب
Kitab al-wusla ila al-habib
一般注記Previously published: 2017
Includes bibliographical references and index
Summary: "This popular thirteenth-century Syrian cookbook is an ode to what its anonymous author calls the "greater part of the pleasure of this life," namely the consumption of food and drink, as well as the fragrances that garnish the meals and the diners who enjoy them. Organized like a meal, Scents and Flavors opens with appetizers and juices and proceeds through main courses, side dishes, and desserts. Apricot beverages, stuffed eggplant, pistachio chicken, coriander stew, melon crepes, and almond pudding are seasoned with nutmeg, rose, cloves, saffron, and the occasional rare ingredient such as ambergris to delight and surprise the banqueter. Bookended by chapters on preparatory perfumes, incenses, medicinal oils, antiperspirant powders, and after-meal hand soaps, this comprehensive culinary journey is a feast for all the senses. With the exception of a few extant Babylonian and Roman texts, cookbooks did not appear on the world literary scene until Arabic speakers began compiling their recipe collectio
関連情報Library of Arabic literature
掲載誌Library of Arabic literature
連携機関・データベース国立情報学研究所 : CiNii Research
NACSIS書誌ID（NCID）https://ci.nii.ac.jp/ncid/BC1208153X : BC1208153X