'Luxury foods' in medieval Islamic societies

World Archaeology

Volumn 34, Issue 3, 2003, Pages 571-580

  Waines, David ^a  

^a LANCASTER UNIVERSITY   (United Kingdom)

Author keywords

Culinary dietetic texts; Luxury foods; Medieval Islam

Indexed keywords

DOCUMENTARY SOURCE; FOOD CONSUMPTION; HISTORICAL GEOGRAPHY; ISLAMISM; MEDIEVAL; SOCIAL STATUS;

EID: 0037331553     PISSN: 00438243     EISSN: None     Source Type: Journal    
DOI: 10.1080/0043824021000026521     Document Type: Article

References (12)

1. The Babur-nama in English (Memoirs of Babur) 1969. trans. A. S. Beveridge. London: Luzac.
2. Berry, C. J. 1994. The Idea of Luxury: A Conceptual and Historical Investigation. Cambridge: Cambridge University press.
3. Bottero, Jean 1995. The most ancient recipes of all. In Food in Antiquity (eds J. Wilkins, D. Harvey and M. Dobson). Exeter: Exeter University Press, pp. 248-55.
4. Goody, J. 1982. Cooking, Cuisine and Class: A Study in Comparative Sociology. Cambridge: Cambridge University Press.
5. Huici Miranda, A. (ed.) 1965. La cocina Hispano-Magrebi en la Espana Almohade. Madrid: Instituto de Estudios Islamicos.
6. Kanz al-fawa'id fi tanwi' al-mawa'id 1993. (eds M. Marin and D. Waines). Beirut and Stuttgart: Franz Steiner Verlag.
7. al-Mas'udi, Abu al-Hasan Ali b. al-Husayn. n.d. Muruj al-dhahab wa ma'adin al-jawhar. 4 vols. Baghdad.
8. Sancisi-Weerdenburg, H. 1995. Persian food: stereotypes and political identity. In Food in Antiquity (eds J. Wilkins, D. Harvey and M. Dobson). Exeter: Exeter University Press, pp. 286-302.
9. Waines, D (ed.) 2002. Patterns of Everyday Life. Aldershot: Ashgate/Variorum.
10. Waines, D. and Marin, M. 1992. Muzawwar: counterfeit fare for fasts and fevers. Der Islam, 69: 289-301.
11. al-Warraq, Ibn Sayyar 1987. Kitab al-Tabikh (eds Kaj Ohrnberg and Sahban Mroueh). Helsinki.
12. Watson, A. 1983. Agricultural Innovation in the Early Islamic world: The Diffusion of Crops and Farming Techniques 700-1100. Cambridge: Cambridge University Press.