The fourteenth-century Egyptian cookbook, Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, is a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. Here, for the first time, it has been meticulously translated into English and supplemented with a comprehensive introduction, glossary, illustrations, and twenty-two modern adaptations of its recipes.

The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It includes, in addition to instructions for the cook, a treasure trove of 830 recipes of dishes, digestives, refreshing beverages, and more. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction, glossary, and 117 color illustrations to initiate readers into the world of the Kanz al-fawāʾid. The twenty-two modern adaptations of Kanz recipes will inspire further experimentations. It is a valuable resource for scholars of medieval material culture, and for all lovers of good food and cookbooks.

Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond explores the cultural ramifications of food and foodways in the Mediterranean, and Arab-Muslim countries in particular. The volume addresses the cultural meanings of food from a wider chronological scope, from antiquity to present, adopting approaches from various disciplines, including classical Greek philology, Arabic literature, Islamic studies, anthropology, and history. The contributions to the book are structured around six thematic parts, ranging in focus from social status to religious prohibitions, gender issues, intoxicants, vegetarianism, and management of scarcity. Contributors are: Tarek Abu Hussein, Yasmin Amin, Kevin Blankinship, Tylor Brand, Kirill Dmitriev, Eric Dursteler, Anny Gaul, Julia Hauser, Christian Junge, Danilo Marino, Pedro Martins, Karen Moukheiber, Christian Saßmannshausen, Shaheed Tayob, and Lola Wilhelm.

The thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases the sophisticated cuisine that developed in the Iberian Peninsula under Muslim rule through its 475 exquisite recipes. Now available for the first time in English, this edition contains al-Tujībī’s complete text, based on a newly discovered manuscript now available for the first time in any language. To introduce readers to the wonders of cooking and foodways in al-Andalus and the Maghreb, the translated text is supplemented with an extensive introduction and glossary, illustrated throughout with 218 color miniatures and artifacts, with 24 modernized recipes to give readers a taste of the cuisine. This is a key resource on medieval material culture and the Arab culinary heritage in Iberia, and a delight to all lovers of food and cookbooks.

In Novel Medical and General Hebrew Terminology from the Middle Ages, Volume 6 Gerrit Bos offers more terms not featuring in existing dictionaries as addition to his Concise Dictionary of Novel Medical and General Hebrew Terminology from the Middle Ages.

This edited collection contains papers presented on the theme of Seeds at the 2018 Oxford Food Symposium. Thirty-six articles by forty-one authors are included.

The first global study of the distinctive Korean soju, tracing cross-cultural exchanges and Korea's place in Eurasian history.

The study of historic foodways is as multifaceted and varied as food itself. The changes we see in food habits and choices over history reveal evolving social and political climates and help us envision our ancestors' everyday lives and imagined afterlives. Food certainly played a role in funerary rites; it was offered to the dead, of course, but also shared at the grave among the living family members, symbolically bridging between this world and the next. Choosing the food was embedded in a series of traditions and norms; how it relates to what was actually eaten in associated settlements enables an understanding of its meaning. Feasts, whether for the dead or the living, were laden with political and social meaning. Fasting, although requiring abstention from certain foods, also involves the management-from sourcing and storing to cooking and eating-of the permitted foods, a key concern in contexts such as monasteries where fasting occurred. This collective work demonstrates the diversity of possible approaches to food. It presents the current state of research on the foodways of Egypt and Sudan and highlights the importance of further interdisciplinary collaboration for a "big picture" approach. It brings together 16 articles covering archaeology (in the broadest sense), theory, anthropology, language, ethnography, and architecture to illustrate food traditions and history in Egypt and Sudan from as early as the 4th millennium BC to the 20th century.

The Book for the Completion of Musical Knowledge is one of two unique treatises coming down to us from the 11th century; the other is Encompasser of the Arts of Ibn al- Ṭaḥḥān al-Mūsīqī. Both are written by practicing musicians and composers, and as such provide, a most welcome musical practices supplement to the tenth-century legacy of music theory and literature, namely, the works of al-Fārābī and al-Iṣfahānī. In composition, al-Kātib provides useful details regarding the process to set a poem to music; in education, he advises students on how to choose a good teacher; in performance, he advises students about to breathe properly and how to ornament vocal and instrumental music.

One of the Wall Street Journal's Top 10 Books of the Year Winner, 2020 Sheikh Zayed Book Award, Translation Category Shortlist, 2021 National Translation Award Finalist, 2021 PROSE Award, Literature Category Fifty rogue’s tales translated fifty ways An itinerant con man. A gullible eyewitness narrator. Voices spanning continents and centuries. These elements come together in Impostures, a groundbreaking new translation of a celebrated work of Arabic literature. Impostures follows the roguish Abū Zayd al-Sarūjī in his adventures around the medieval Middle East—we encounter him impersonating a preacher, pretending to be blind, and lying to a judge. In every escapade he shows himself to be a brilliant and persuasive wordsmith, composing poetry, palindromes, and riddles on the spot. Award-winning translator Michael Cooperson transforms Arabic wordplay into English wordplay of his own, using fifty different registers of English, from the distinctive literary styles of authors such as Geoffrey Chaucer, Mark Twain, and Virginia Woolf, to global varieties of English including Cockney rhyming slang, Nigerian English, and Singaporean English. Featuring picaresque adventures and linguistic acrobatics, Impostures brings the spirit of this masterpiece of Arabic literature into English in a dazzling display of translation. An English-only edition.