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Darrera modificació: 2020-05-08
Bases de dades: Sciència.cat
Yungman, Limor, "Beyond cooking. The roles of chefs in medieval court kitchens of the Islamic East", Food and History, 15/1-2 [=Pour une histoire des cuisiniers et cuisinières / Towards a History of Cooks] (2017), 85-114.
- Resum
- Not much is known today about court cooks in the medieval Middle East. Most of the chronicles and other contemporary sources concentrate their accounts on “political” and “military” histories of their times. However, a closer examination of these sources could reveal more about the social and cultural histories of their societies, and among them, perhaps unintentionally, the court cooks. By examining the most “negligible” details, such as a person's title or the name of a dish, this article will try to reconstruct the social history of the medieval Arab court cook. His or her story is intertwined with the history of cookbooks, of street cooks, and of the local architecture. Various sources are used for this investigation. Mainly, contemporary chronicles, adab literature, ḥisba manuals, biographical dictionaries, and culinary manuals. These sources will be analysed in order to evaluate the court cooks' main characteristics in that period and their role as social actors who mediated between the court and the market, and between haute cuisine culinary practices and popular urban food culture.
- Matèries
- Alimentació
Àrab
- URL
- https://www.brepolsonline.net/doi/abs/10.1484/J.FOO ...
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