Table of Contents

Foreword Charles Perry Translator's Note M.B. DeBevoise Preface to the American Edition Lilia Zaouali PART ONE: CULTURAL BACKGROUND AND CULINARY CONTEXT Crossroads of the World's Cuisines Materials, Techniques, and Terminology PART TWO: THE MEDIEVAL TRADITION Cold Appetizers Bread and Broth Sweet-and-Sour Dishes Roasts, Meatballs, and Sausages Meat, Poultry, and Vegetable Stews Fish Cheese and Other Dairy Dishes Soups Pasta Couscous Rice and Omelets Sauces Pastries and Jams Cheeses, Fermented Condiments, and Wine PART THREE: CONTEMPORARY NORTH AFRICAN CUISINE Meat and Poultry Fish, Sauces, and Vegetables Soups, Pasta, and Couscous Desserts and Condiments Notes Glossary Index

About the Author

Lilia Zaouali was born in Tunisia and earned a Ph.D. in Arabic and Islamic Studies at the University Sorbonne-Paris. She has taught at the University of Jussieu Paris-7 and the Sarah Lawrence American Academy. The author of numerous essays and scientific articles, Zaouali is a contributor to SLOW, among other journals.

Reviews

"Engaging and informative... A valuable addition to the literature on medieval Arab cuisine."--Gastronomica: Journal of Food & Culture "Provide(s) enough historical context for the reader to fully appreciate the important role that Islamic culinary history has."--Choice "A remarkable book... It's bright and entertaining and ... can be enjoyed by all."--San Francisco Examiner "A truly unusual book... Intriguing."--Sunday Business Post