Восточная кухня как она есть :)

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Источник: http://www.pbase.com/dosseman/topkapi&page=all
Султанская кухня в Топкаи.

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http://www.amazon.com/Years-Ottoman-Cui ... 9752301614
http://www.deliciousistanbul.com/blog/2 ... cookbooks/
500 Years of Ottoman Cuisine
by Marianna Yerasimos

500 years of Ottoman Cuisine Marianna Yerasimos - 99 Ottoman recipes
"Ottoman cuisine was a culinary culture which grew from the 15th century onwards and was shaped by an élite group, who lived in and around Istanbul's Palace, an élite who took pleasure in good food. This culture included everything from the ingredients used to the methods of cooking and from the kinds of food eaten to the eating habits, table manners, and the type of kitchens where the food was prepared. The first part of the book looks at the elements which comprise Ottoman cuisine, and in the second part you will find a selection of recipes.
The book deals with the cuisine of the Ottoman palace and élite society, and not the modest fare of the ordinary people. As in all societies, there was a considerable difference between the food culture of the Ottoman palace and that of the ordinary people, and there were also differences between the cuisine of Istanbul and the cuisines of other regions. The rather humble fare of the lower strata of society and recipes for it is a subject for another book, and one which I fear will present quite a challenge to its author, since it is unlikely that anyone would have taken the time to write down the plain combinations of foods eaten by the common people.
Another point worth noting is the period covered by the book. Since the geographical area in question and its social limits are clearly defined, so too is the time frame: Istanbul was the capital of the Ottoman Empire from May 29th, 1453 to September 13th, 1923, and it is the development of Ottoman cuisine within this time frame that I aim to introduce to you."

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https://vk.com/club9029295?w=wall-9029295_41882
Andrew Dalby "Tastes of Byzantium: The Cuisine of a Legendary Empire" ("Вкусы Византии. Кухня легендарной империи"). На английском.

Читать: https://vk.com/doc19126501_414730888?ha ... 2fcefa8711

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A King's Book of Kings: The Shah-nameh of Shah Tahmasp

Firdausi and the three court poets of Ghazna, folio from Shahnameh (Book of Kings) of Shah Tahmasp I
Accession Number: AKM156
Place: Tabriz, Iran
Date: 1532

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"Автандил зажарил шашлыки и увидел хатайцев". "Витязь в тигровой шкуре". Рукопись № 5006, XVII в.

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http://www.brill.com/annals-caliphs-kitchens


Annals of the Caliphs' Kitchens
Ibn Sayyār al-Warrāq's Tenth-Century Baghdadi Cookbook

Written nearly a thousand years ago, al-Warraq’s cookbook is the most comprehensive work of its kind. This traditional cookbook with more than 600 recipes from the luxurious cuisine of medieval Islam is also a rare guide to the contemporary culinary culture. Its numerous anecdotes and poems unfold the role of food in the politics of Islam’s golden era.
Introducing this elegant translation is a thorough survey of the period and its food culture. An extensive Glossary, in Arabic and English, of medieval ingredients and dishes, and an Appendix of historical figures provide the necessary reference tools for this work. Making this key resource available in English for the first time to scholars and the general reader fills a gap in the cultural history of medieval Islam. Over 30 color illustrations.

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https://www.saudiaramcoworld.com/issue/ ... isines.htm
https://www.academia.edu/10101870/Cross ... c_Cuisines
Crossroads and Diasporas: A Thousand Years of Islamic Cuisines

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http://www.amazon.com/Medieval-Cuisine- ... 0520261747
Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes (California Studies in Food and Culture)

Vinegar and sugar, dried fruit, rose water, spices from India and China, sweet wine made from raisins and dates—these are the flavors of the golden age of Arab cuisine. This book, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph's sumptuous palaces in ninth-and tenth-century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Lilia Zaouali brings to life Islam's vibrant culinary heritage.
The second half of the book gathers an extensive selection of original recipes drawn from medieval culinary sources along with thirty-one contemporary recipes that evoke the flavors of the Middle Ages. Featuring dishes such as Chicken with Walnuts and Pomegranate, Beef with Pistachios, Bazergan Couscous, Lamb Stew with Fresh Apricots, Tuna and Eggplant Purée with Vinegar and Caraway, and Stuffed Dates, the book also discusses topics such as cookware, utensils, aromatic substances, and condiments, making it both an entertaining read and an informative resource for anyone who enjoys the fine art of cooking.

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http://www.amazon.com/Scheherazades-Fea ... FSMJKZA1DT

Scheherazade's Feasts: Foods of the Medieval Arab World

The author of the thirteenth-century Arabic cookbook Kitāb al-Ṭabīkh proposed that food was among the foremost pleasures in life. Scheherazade's Feasts invites adventurous cooks to test this hypothesis.
From the seventh to the thirteenth centuries, the influence and power of the medieval Islamic world stretched from the Middle East to the Iberian Peninsula, and this Golden Age gave rise to great innovation in gastronomy no less than in science, philosophy, and literature. The medieval Arab culinary empire was vast and varied: with trade and conquest came riches, abundance, new ingredients, and new ideas. The emergence of a luxurious cuisine in this period inspired an extensive body of literature: poets penned lyrics to the beauty of asparagus or the aroma of crushed almonds; nobles documented the dining customs obliged by etiquette and opulence; manuals prescribed meal plans to deepen the pleasure of eating and curtail digestive distress.
Drawn from this wealth of medieval Arabic writing, Scheherazade's Feasts presents more than a hundred recipes for the foods and beverages of a sophisticated and cosmopolitan empire. The recipes are translated from medieval sources and adapted for the modern cook, with replacements suggested for rare ingredients such as the first buds of the date tree or the fat rendered from the tail of a sheep. With the guidance of prolific cookbook writer Habeeb Salloum and his daughters, historians Leila and Muna, these recipes are easy to follow and deliciously appealing. The dishes are framed with verse inspired by them, culinary tips, and tales of the caliphs and kings whose courts demanded their royal preparation. To contextualize these selections, a richly researched introduction details the foodscape of the medieval Islamic world.

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http://www.amazon.com/Baghdad-Cookery-P ... FSMJKZA1DT
A Baghdad Cookery Book (Petits Propos Culinaires)

For centuries, it had been the favourite Arabic cookery book of the Turks. The original manuscript, formerly held in the library of the Aya Sofya Mosque, is still in Istanbul; it is now MS Ayasofya 3710 in the Süleymaniye Library. At some point a Turkish sultan commissioned very a handsome copy, now MS Oriental 5099 in the British Library in London. At a still later time, a total of about 260 recipes were added to Kitâb al Tabîkh's original 160 and the expanded edition was retitled Kitâb Wasf al-Atima al-Mutada (my translation of it also appears in Medieval Arab Cookery); three currently known copies of K.Wasf survive, all in Turkey – two of them in the library of the Topkapi Palace, showing the Turks’ high regard for this book. Finally, in the late fifteenth century Sirvâni made a Turkish translation of Kitâb al Tabîkh, to which he added some recipes current in his own day, the first Turkish cookery book.

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http://www.upenn.edu/pennpress/book/15284.html
Food and Environment in Early and Medieval China
E. N. Anderson
352 pages | 6 x 9
Cloth 2014 | ISBN 978-0-8122-4638-4 | $69.95s | £45.50 | Add to cart
Ebook 2014 | ISBN 978-0-8122-9009-7 | $69.95s | £45.50 | About | Add to cart
A volume in the Encounters with Asia series

Chinese food is one of the most recognizable and widely consumed cuisines in the world. Almost no town on earth is without a Chinese restaurant of some kind, and Chinese canned, frozen, and preserved foods are available in shops from Nairobi to Quito. But the particulars of Chinese cuisine vary widely from place to place as its major ingredients and techniques have been adapted to local agriculture and taste profiles. To trace the roots of Chinese foodways, one must look back to traditional food systems before the early days of globalization.
Food and Environment in Early and Medieval China traces the development of the food systems that coincided with China's emergence as an empire. Before extensive trade and cultural exchange with Europe was established, Chinese farmers and agriculturalists developed systems that used resources in sustainable and efficient ways, permitting intensive and productive techniques to survive over millennia. Fields, gardens, semiwild lands, managed forests, and specialized agricultural landscapes all became part of an integrated network that produced maximum nutrients with minimal input—though not without some environmental cost. E. N. Anderson examines premodern China's vast, active network of trade and contact, such as the routes from Central Asia to Eurasia and the slow introduction of Western foods and medicines under the Mongol Empire. Bringing together a number of new findings from archaeology, history, and field studies of environmental management, Food and Environment in Early and Medieval China provides an updated picture of language relationships, cultural innovations, and intercultural exchanges.

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http://pudl.princeton.edu/viewer.php?ob ... 1/mode/2up
[Dīvān-i Ḥāfiẓ]
1520-1530.

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Шашлык всему голова.
https://digitalcollections.nypl.org/col ... scroll=110
Tarjumah-i Shâhnâmah [Translation of Shâhnâmah into Turkish] 1616 - 1620

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http://www.tuerkenbeute.de/window/illus ... _02_de.php
Osmanische Miniaturmalerei. Topkapı Sarayı Müzesi, Istanbul (Inv. H 1365)

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