I Ate Only 10th Century Arab (Abbasid) Food for a Week

AD Thanks so much to Hungry Minds for sponsoring this video! To get 10% off "The Book" use code BIRCHWOOD10 at checkout: https://tinyurl.com/bde7pd99 (offer expires May 4th, 2025) In this episode of the historical food week series, I’m adventuring into 10th century Arab food! Credits: Camera operator for sponsorship outdoor scenes: Eva Snijders Research consultant: Sarah Prince, researcher at University of St Andrews All other pre-production, production, and post-production roles done by V. Birchwood 🕯 Support my art on Patreon -   / vbirchwood   ✨ Leave a donation: https://ko-fi.com/vbirchwood 🪡 Follow me on Instagram -   / vasibirchwood   📖 Business inquiries - sofie@helmtalentgroup.com Image Sources: https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... Любослов Езыкин, CC BY-SA 3.0, via Wikimedia Commons https://commons.wikimedia.org/wiki/Fi... https://lugatism.com/2022/06/22/outer... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... Phyrexian, CC BY-SA 4.0, via Wikimedia Commons https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... https://commons.wikimedia.org/wiki/Fi... Further Reading: https://coquinaria.nl/en/murri/ Nawal Nasrallah (translator and editor), 2007 "Annals of the Caliphs' kitchens: Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook." Islamic history and civilization (2007). Rodinson, Maxime. “Studies in Arabic Manuscripts Relating to Cookery.” Medieval Arab Cookery. Trans. Barbara Inskip. Blackawton: Prospect Books, 2001. 91–163. Rodinson, M.“Maamåniyya East and West.” Trans. Barbara Inskip. Medieval Arab Cookery. Blackawton: Prospect Books, 2001. 183–97. Rodinson, M. “Romanía and Other Arabic Words in Italian.”Medieval Arab Cookery. Trans. Barbara Inskip. Blackawton: Prospect Books, 2001. 165–82. Rodinson, M. “Venice, the Spice Trade and Eastern Influences on European Cooking.” Medieval Arab Cookery. Trans. Paul James. Blackawton: Prospect Books, 2001. 201–15. Peterson, Toby. “The Arab Influence on Western European Cooking” Journal of Medieval History 6 (1980): 317–40. Wilson, C. Anne. “The Saracen Connection: Arab Cuisine and the Medieval West.” Petits Propos Culinaires. 2 parts. 7 (March 1981): 13–22; 8 (June 1981): 19–28. Sancisi-Weerdenburg, Heleen. “Persian Food Stereotypes and Political Identity.” Food in Antiquity. Exeter: University of Exeter Press, 1995. 286–302. Bober, Phyllis Pray. Art, Culture, and Cuisine: Ancient and Medieval Gastronomy. Chicago: University of Chicago Press, 1999. Bottéro, Jean. “The Culinary Tablets at Yale.” Journal of the American Oriental Society 107. 1 (1987): 11–19 Bottero, Jean. Mesopotamian Culinary Texts. Winona Lake, Indiana: Eisenbrauns, 1995. Bottero, Jean.“The most Ancient Recipes of All.” Patterns of Everyday Life. Ed. David Waines. Hampshire: Ashgate, 2002. 239–46. Bottero, Jean. The Oldest Cuisine in the World: Cooking in Mesopotamia. Chicago: Chicago University Press, 2004. Brabant, Rosa Kuhne. “Al-Rāzī on When and How to Eat Fruit.” Patterns of Everyday Life. Ed. David Waines. Hampshire: Ashgate, 2002. 317–27. https://plantscience.psu.edu/research... https://www.nationalgeographic.com/sc... https://www.learntatar.com/culture/hi...