Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies

Syria
13th Century
Source: Anny Gaul, "Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies", Gastronomica, Vol. 19, No. 2 (Summer 2019), pp. 87-95.
Recipe Details

Evidence

"in the case of Scents and Flavors, at least one manuscript also exists with actual splatters and food particles from kitchen use"

Remarks

Discusses the physical condition of manuscripts of the 13th-century Syrian cookbook 'Scents and Flavors', noting biological residues of its practical application in medieval kitchens (p. 92).

Scientific Analysis
Certainty Level
Confirmed
Instrumentally Verified
Not Verified
Metadata
Material Type
paper
RegionSyria
Approx. Year1250
Source Information
TitleRecipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies
AuthorAnny Gaul, "Recipes for a Field: Translating Middle Eastern Cookbooks and the Horizons of Food Studies", Gastronomica, Vol. 19, No. 2
CollectionUnknown
Language
N/A
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