Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
afikra - عفكرة afikra - عفكرة
17.1K subscribers
2,657 views
146

 Published On Premiered May 14, 2024

Al-Tujibi's book one of only two that survived from 13th century al-Andalus. In this episode of Matbakh we host the food historian and scholar a second time to talk about some of the Andalusian recipes featured in the book, what constitutes medieval food culture, and changes in taste palettes, flavor patterns and use of ingredients over the centuries. We discuss the 13th Century Tuniso-Andalusian cookery book, and hear about how he discovered the author Ibn Razin al-Tujibi and his book, who he was, and the challenges in recreating medieval dishes in a modern kitchen. Daniel explains the long-lasting impact of the 15th century Columbian Exchange on cuisine, the relationship between Islamic medicine and food, and whether there were medieval “foodies”.

0:00 Introduction
0:56 Sources of Inspiration & Academic Interest in Food
04:44 Discovering the Exiles Cookbook
07:23 Ibn Razin al-Tujibi
17:06 Exile from Andalusia to Tunis
20:56 Typical Andalusian Ingredients
36:34 The Columbia Exchange’s Impact on Food
43:18 Medieval Seafood & Fish
55:08 Legacy & Influence of the Exiles Cookbook
1:00:07 Wider Food Culture at the Time

Daniel Newman is the chair of Arabic Studies at the School of Modern Languages and Cultures in the University of Durham. His main areas of interest include Arab food history and Arabic geographical and travel literature. He is the founder of eatlikeasultan.com, a website dedicated to the history of Arab cooking in the Middle Ages. He is the author of "The Sultan’s Sex Potions: Arab Aphrodisiacs in the Middle Ages", "The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook", and "The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus & North Africa".

Connect with Daniel👉   / medieval_arab_cooking  
Eat Like A Sultan 👉 https://eatlikeasultan.com/bibliography/

The Exile’s Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in al-Andalus – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.

Read more 👉 https://saqibooks.com/books/saqi/the-...

Theme music: Peninsular, Tarek Yamani 🔊 https://spoti.fi/47I59ns

Hosted by:
Mikey Muhanna 👉 https://www.instagram.com/mikey_mu/?h...

THIS SERIES IS PART OF THE AFIKRA PODCAST NETWORK
Explore all episodes in this series:    • Matbakh | Food of the Arab World  

ABOUT AFIKRA
afikra | عفكرة is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region – past, present and future – through conversations driven by curiosity.
📍 Local events in 40+ locations worldwide http://afikra.com/chapters
🎧 New podcasts + videos weekly http://afikra.com/podcasts
⚡ Become a member: https://www.afikra.com/membership
🔗 Instagram:   / afikra_  
🔗 Facebook:   / afikra.official  
🔗 Twitter:   / afikra  

#AlAndalus #FoodHistory #CulinaryHistory #ArabFoodStories #ArabicFood

show more

Share/Embed