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Darrera modificació: 2025-09-15
Bases de dades: Sciència.cat
Adamson, Melitta Weiss, "Arab Cuisine for a German Audience: The Dishes in the Schachtafelen der Gesundheit Printed in Strasbourg in 1533: Their Latin and Arabic Sources", dins: Oberhelman. Steven M. (ed.), Tome 3: Remedies. Pharmacy, Drugs, Archaeology, Tradition, Berlín, De Gruyter (Medical Traditions, 6-3), 2025, pp. 355-386.
- Resum
- Contacts between the Arab World and Christian Europe in the Middle Ages had a lasting effect on European food culture. Spain, southern Italy, and Sicily were the main points of contact between Christians and Muslims on European soil, and in the Middle East, it was the Crusades that led to an exchange of cultural knowledge between the Orient and the Occident. While the nature and extent of the foodstuffs introduced to Europe by the Arabs is well understood, their cooking techniques and dishes adopted or adapted by Christians have so far not received the same attention from food historians. Much more research is needed to untangle the intricate culinary connections between the two cultures, a task that has recently become less daunting, thanks to the groundbreaking work by Nawal Nasrallah whose expert English translations, extensive glossaries, and studies of several major Arabic cookbooks published in Brill's Islamic History and Civilization series have made the sophisticated medieval food culture of the Arab World from Baghdad in the East to Andalusia in the West, accesible to a wide international audience.
- Matèries
- Àrab
Impremta
Alimentació
Alemany
Cuina i confiteria
- URL
- https://doi.org/10.1515/9783110780062-015
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