Article ID: CBB776309825

The Spices and the Transmission of the Arabic Culinary Knowledge in Europe (2020)

unapi

The hypothesis of Maxime Rodinson and Toby Peterson that links the using of spices in Latin Western cookery during the 14th and 15th c. with the influence of Islamic civilization has been contested by subsequent works which have shown a progressive inner evolution between Late Antiquity Cuisine to Late Medieval Cuisine. This paper aims to re-examine the issue from the oldest documents that we have: first, cookbooks from Al-Andalus as well from Latin Europe dating back to the 12th c.; second, the earliest translations of Arabic medical works dealing with spices; third, some precious accounts of 12th c. preserved in Catalonia and England. The questions concern: first the places of transmission (Spain, the Norman World from South Italy to England and the Crusaders states in the Near East); second, people who ensure the transmission (physicians, merchants, eaters); third, the products (sugar, Far East spices and perfumed ingredients as camphor).

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Citation URI
https://data.isiscb.org/isis/citation/CBB776309825/

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Authors & Contributors
Federici Vescovini, Graziella
Mary C. Neuburger
Elkholy, Yomna T.
Massimo Lopez
Chabás, José
Giglioni, Guido
Concepts
Cross-cultural interaction; cultural influence
Arab/Islamic world, civilization and culture
Latin language
Philosophy
Arabic language
Medicine
Time Periods
Medieval
Renaissance
Early modern
Ancient
Modern
19th century
Places
Europe
Mediterranean region
Andalusia (Spain)
London (England)
Spain
North Africa
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