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Arab Cuisine
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries-old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce. Medieval cuisine Breads The white bread was made with high-quality wheat flour, similar to bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" () and baked in a ''tandoor''. One poetic verse describing this bread: "In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair. From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear. rounds glowing with lovely whiteness, more playful than gorgeous singing girls, They look like crystal trays, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Vs Cuscus
Rice is a cereal grain and in its domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by diseases such as rice blast. Traditional rice polycultures such as rice-duck farming, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cassia Bark
''Cinnamomum cassia'', called Chinese cassia or Chinese cinnamon, is an evergreen tree originating in southern China and widely cultivated there and elsewhere in South Asia, South and Southeast Asia. It is one of several species of ''Cinnamomum'' used primarily for its aromatic bark, which is used as a spice. The buds are also used as a spice, especially in India, and were used by the ancient Romans. Description The tree grows to tall, with grayish bark and hard, elongated leaves that are long and reddish when young. Origin and types Chinese cassia is a close relative to Ceylon cinnamon (''Cinnamomum verum, C. verum''), Saigon cinnamon (''C. loureiroi''), Indonesian cinnamon (''Cinnamomum burmannii, C. burmannii''), and Malabar cinnamon (''Cinnamomum citriodorum, C. citriodorum''). In all five species, the dried bark is used as a spice. Chinese cassia's flavor is less delicate than that of Ceylon cinnamon. Its bark is thicker, more difficult to crush, and has a rougher tex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crusaders
The Crusades were a series of religious wars initiated, supported, and at times directed by the Papacy during the Middle Ages. The most prominent of these were the campaigns to the Holy Land aimed at reclaiming Jerusalem and its surrounding territories from Muslim rule. Beginning with the First Crusade, which culminated in the capture of Jerusalem in 1099, these expeditions spanned centuries and became a central aspect of European political, religious, and military history. In 1095, after a Byzantine request for aid,Helen J. Nicholson, ''The Crusades'', (Greenwood Publishing, 2004), 6. Pope Urban II proclaimed the first expedition at the Council of Clermont. He encouraged military support for Byzantine emperor AlexiosI Komnenos and called for an armed pilgrimage to Jerusalem. Across all social strata in Western Europe, there was an enthusiastic response. Participants came from all over Europe and had a variety of motivations. These included religious salvation, satisfying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Andalus
Al-Andalus () was the Muslim-ruled area of the Iberian Peninsula. The name refers to the different Muslim states that controlled these territories at various times between 711 and 1492. At its greatest geographical extent, it occupied most of the peninsula as well as Septimania under Umayyad rule. These boundaries changed through a series of conquests Western historiography has traditionally characterized as the ''Reconquista'',"Para los autores árabes medievales, el término Al-Andalus designa la totalidad de las zonas conquistadas – siquiera temporalmente – por tropas arabo-musulmanas en territorios actualmente pertenecientes a Portugal, España y Francia" ("For medieval Arab authors, Al-Andalus designated all the conquered areas – even temporarily – by Arab-Muslim troops in territories now belonging to Spain, Portugal and France"), García de Cortázar, José Ángel. ''V Semana de Estudios Medievales: Nájera, 1 al 5 de agosto de 1994'', Gobie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval European Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines. Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late, with the potato first used in the 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butcher's meats were pork, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confection
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada and US), ''sweets'' (UK ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lauzinaj
''Lauzinaj'' (), also spelled ''lawzinaj'', ''lawzinaq'', ''luzina'' is an almond-based confection known from medieval Arab cuisine. Described as the "food of kings" and "supreme judge of all sweets", by the 13th-century ''lauzinaj'' had entered medieval European cuisine from the Andalusian influence, returning Crusaders and Latin translations of cookery books. History References about the confection abound in Arabic literature. It is mentioned by the 10th-century poet Al-Ma'muni, and Sahnun, a ''qadi'' who advises one of his students that the reward for long hours of studying law is the prospect of earning enough wealth to eat pistachio filled ''lauzinaj''. Two versions of the dish are known from medieval texts: #''Lauzinaj mugharraq'' or "drenched lauzinaj", some scholars believe this dish is an earlier version of ''baklava'' (though Charles Perry has written that "it was not much like baklava"). It was made by filling thin pastry dough with a mixture of ground almond (and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al-Mu'tamid
Abu’l-ʿAbbās Aḥmad ibn Al-Mutawakkil, Jaʿfar ibn al-Mu'tasim, Muḥammad ibn Harun al-Rashid, Hārūn al-Muʿtamid ʿalā’Llāh (; – 14 October 892), better known by his regnal name al-Muʿtamid ʿalā 'llāh (, 'Dependent on God'), was the caliph of the Abbasid Caliphate from 870 to 892. His reign marks the end of the "Anarchy at Samarra" and the start of the Abbasid restoration, but he was largely a ruler in name only. Power was held by his brother al-Muwaffaq, who held the loyalty of the military. Al-Mu'tamid's authority was circumscribed further after a failed attempt to flee to the domains controlled by Ahmad ibn Tulun in late 882, and he was placed under house arrest by his brother. In 891, when al-Muwaffaq died, loyalists attempted to restore power to the Caliph, but were quickly overcome by al-Muwaffaq's son al-Mu'tadid, who assumed his father's powers. When al-Mu'tamid died in 892, al-Mu'tadid succeeded him as caliph. Life The future al-Mu'tamid was a son o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spikenard
Spikenard, also called nard, nardin, and muskroot, is a class of aromatic amber-colored essential oil derived from '' Nardostachys jatamansi'', a flowering plant in the honeysuckle family which grows in the Himalayas of Nepal, China, and India. The oil has been used over centuries as a perfume, a traditional medicine, or in religious ceremonies across a wide territory from India to Europe. Historically, the name ''nard'' has also referred to essential oils derived from other species including the closely related valerian genus, as well as Spanish lavender; these cheaper, more common plants have been used in perfume-making, and sometimes to adulterate true spikenard. Etymology The name ''nard'' is derived from Latin , from Ancient Greek (), from (''nērd''). This word may ultimately derive either from Sanskrit ( 'Indian spikenard'), or from ''Naarda'', an ancient Assyrian city (possibly the modern town of Dohuk, Iraq). The " spike" in the English name refers to the inflo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Murri (condiment)
Murrī or almorí (in Andalusia) was a liquid condiment made using a fermented solid-state starter called budhaj that was made with barley flour or wheat flour, known from Maghrebi and Arab cuisines. Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor. History There are two types of murri known from historical recipes that have survived into the present day. The Iraqi-style murri from the 10th century ''Kitab al-Tabikh'' by Ibn Sayyar al-Warraq and the 13th century ''Kitab Wasf al-Atima al-Mutada'' was made by wetting a combination of ground flatbread, barley flour (''budhaj'' flour) and salt and allowing it to ferment. The Maghrebi style of murri described in detail in ''Kitab Wasf'' is made only with barley flour, and flavored with carob, fennel ste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whey
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acid types of dairy products, such as strained yogurt. Whey proteins consist of β-lactoglobulin (48%–58%), α-lactalbumin (13%–19%), Glycomacropeptide (12%–20%), bovine serum albumin, heavy and light chain immunoglobulins and several minor whey proteins. Composition Sweet whey and acid whey are similar in gross nutritional analysis. By mass both contain 93% water, about 0.8% protein, and about 5.1% carbohydrates. Sweet whey contains about 0.4% fat while sour whey contains about 0.1% fat. The carbohydrates are mainly lactose. The proteins are known as lactalbumin. Whey also contains some minerals."Whey." ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
