Translating Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman
Al-Tujibi's book that Daniel Newman translated into “The Exile’s Cookbook” is one of only two that survived from 13th century al-Andalus. In this episode of Matbakh we host the food historian and scholar a second time to talk about some of the Andalusian recipes featured in the book, what constitutes medieval food culture, and changes in taste palettes, flavor patterns and use of ingredients over the centuries. We discuss his translation and study of the 13th Century Tuniso-Andalusian cookery book, and hear about how he discovered the author Ibn Razin al-Tujibi and his book, who he was, and the challenges in recreating medieval dishes in a modern kitchen. Daniel explains the long-lasting impact of the 15th century Columbian Exchange on cuisine, the relationship between Islamic medicine and food, and whether there were medieval “foodies”.
Daniel Newman is the chair of Arabic Studies at the School of Modern Languages and Cultures in the University of Durham. His main areas of interest include Arab food history and Arabic geographical and travel literature. He is the founder of eatlikeasultan.com, a website dedicated to the history of Arab cooking in the Middle Ages. He is the author of "The Sultan’s Sex Potions: Arab Aphrodisiacs in the Middle Ages", "The Sultan’s Feast: A Fifteenth-Century Egyptian Cookbook", and "The Exile’s Cookbook: Medieval Gastronomic Treasures from al-Andalus & North Africa".
Connect with Daniel
The Exile’s Cookbook brings together 480 recipes, including roasts and stews, breads, condiments, preserves, sweetmeats, and even hand-washing soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in al-Andalus – its regional characteristics and historical antecedents, but also its links to culinary traditions in other parts of the Muslim world.
Matbakh Podcast
A podcast series about eating, making, appreciating and learning about the food and drink of the Arab world. Chefs, restaurateurs, food historians, critics and writers share their takes on the best of what the Arab kitchen has to offer – past and present. We delve into well-loved and under-appreciated dishes, ingredients and flavors, as well as the history of the region’s food and what its future holds.
