Mediaeval Arab Food Bibliography

Cookery Books

al-Baghdādī, Muḥammad Ibn al-Ḥasan al-Kātib: Kitāb al-ṭabīkh. Editions: Dāwūd al-Jalabī, Kitāb al ṭabīkh, Mosul: Maṭbaʿat Umm al-Rabīʿayn, 1934; Fakhrī al-Bārūdī, Kitāb al ṭabīkh wa dhayl ʿalayhi al-ma’ākil al-Dimashqiyya, Damascus: Dār al-Kitāb al-Jadīd, 1964; Qāsim al-Sāmarrā’ī, Kitāb al ṭabīkh, Beirut: Dār al-Warrāq li ‘l-Nashr, 2014. Translations: Arthur Arberry, “A Baghdad cookery book”, Islamic Culture, 1939, No. 13, pp. 21-47, 184-214 [= Maxime Rodinson, A. J. Arberry & C. Perry, Medieval Arab Cookery, Totnes: Prospect Books, 2001, pp. 19-90]; Charles Perry, A Baghdad Cookery, Totnes: Prospect Books, 2005; Mario Casari, Il cuoco di Bagdad. Un antichissimo ricettario arabo, Milan: Guido Tommasi Editore, 2004.

Anonymous [Andalusian]: Kitāb al ṭabīkh. MS., Bibiliothèque nationale de France, mss. Ar7009. Editions: A. Huici Miranda, “Kitab al tabij fi-l-Magrib wa-l-Andalus fi ʿasr al-Muwahhidin, li-mu’allif mayhul (Un libro anónimo de la Cocina hispano-magribí, de la época almohade”, Revista del Instituto de estudios islámicos, IX/X (1961-62) 15-256 [= La cocina hispano-magrebí en la época almohade según un manuscritto anónimo. Edición critica. Madrid: Impr. del Instituto de estudios islamicos 1965]. Translations: A. Huici Miranda, Traducción española de un manuscrito anónimo del siglo XIII sobre la cocina hispano-magribi, Madrid: Maestre, 1966 ( 2nd ed. La cocina, hispano-magrebí durante la época almohade, 2005, Madrid: Trea); C. Perry, An Anonymous Andalusian Cookbook of the 13th century.

Anonymous: Kanz al-Fawā’id fī tanwīʿ al-Mawā’id. Editions: Marin, Manuela & David Waines, Beirut/Stuttgart: Franz Steiner Verlag, 1993. Translation: Nawal Nasrallah, Treasure Trove of Benefits and Variety at the Table. A fourteenth-century Egyptian Cookbook, Leiden: Brill, 2018.

Anonymous: Kitāb Waṣf al-aṭʿima al-muʿtāda. MSS., Istanbul, Topkapi Saray Library, 62 Ṭibb 1992 [= Cairo, Ṣināʿa 51]; Ṭibb 22/74, 2004 [= Cairo, Ṣināʿa 52]. Translation: Charles Perry, “The description of familiar foods”, in Maxime Rodinson, A. J. Arberry & C. Perry, Medieval Arab Cookery, Totnes: Prospect Books, 2001, pp. 273-466.

Ibn Mubārak Shāh, Shihāb al-Dīn Aḥmad: Zahr al-ḥadīqa fi ’l-aṭʿima al-anīqa. MS., Gotha Ms. orient. A 1344.. Editions: Muḥammad ʿAbd al-Raḥman al-Shāghūl, Cairo: al-Maktaba al-Azhariyya li-l-Turāth, 2007; [with English translation] Daniel Newman, The Sultan’s Feast, London: Saqi Books, 2020.

Anonymous: al-Wuṣla ilā ’l-ḥabīb fī Waṣf al-ṭayyibāt wa ’l-ṭībal-Wuṣla ilā ’l-ḥabīb fī Waṣf al-ṭayyibāt wa ’l-ṭīb. Editions: Sulaymān Maḥjūb and Durriyat al-Khaṭīb, Aleppo: Maʿhad al-Turāth al-ʿIlmī al-ʿArabī, 2 vols, 1986; [with English translation] Charles Perry, Scents and flavors. A Syrian cookbook, New York: New York University Press, 2017.

Ibn al-Mibrad (al-Mubarrad), Jamāl al-Dīn Yūsuf Ibn Ḥasan Ibn ʿAbd al-Hādī al-Ṣāliḥī: Kitāb al-ṭibākha. Edition: Ḥabīb al-Zayyāt, al-Mashriq, vol. 35, 1937, pp. 370-376. Translation: C. Perry, “Kitāb al-ṭibākha: a fifteenth-century cookbook”, in Maxime Rodinson, A. J. Arberry & C. Perry, Medieval Arab Cookery, Totnes: Prospect Books, 2001, pp. 467-476 (= Petits Propos culinaires, 21, pp. 17:22).

al-Tujībī, Abū l-Ḥasan ʿAlī Ibn Muḥammad Ibn Razīn: Fuḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa ’l-alwān. Editions: M. I. ʿA. Ibn Shaqrūn, Rabat, 1981 & Beirut, Dār al-Gharb al-Islāmī, 1984 (repr. 2012). Translations: M. Marín, Relieves de las mesas, acerca de las delicias de la comida y los diferentes platos, Madrid: Trea, 2007; M. Mezzine & L. Benkirane: Fudalat al-Khiwan d’ibn Razin Tujibi, Fes: Publications Association Fès Saïss, 1997.

al-Warrāq, Abū Muḥammad al-Muẓaffar Ibn Naṣr Ibn Sayyār: Kitāb al-Ṭabīkh. Editions: K. Öhrnberg & S. Mroueh, Helsinki: Finnish Oriental Society, 1987; I. D. al-Shāmīrī, M. ʿA al-Qadaḥāt & I. Shabbūḥ, Beirut: Dār Ṣādir li ’l- Ṭibāʿa wa ’l-Nashr, 2012. Translation: Nawal Nasrallah, Annals of the Caliphs’ Kitchens: Ibn Sayyâr al-Warrâq’s Tenth-century Baghdadi Cookbook, Leiden: Brill, 2007.