Blackfriars Lecture: Food of the Arabian Nights: An Introduction to Medieval Arab Cuisine

Food and health went hand in hand in the Islamic holistic tradition of medicine. This may explain why a rich culinary tradition emerged as early as the 9th century, when the first cookbooks were produced, often at the request of powerful rulers, some of whom were keen cooks themselves. The great variety in dishes (approximately 700) was matched by highly creative cooking techniques and tools, as well as a veritable gourmet culture, in which the appreciation of good food and drink was a mark of great refinement. The link between food and sexual well-being was also there from the start as the number of aphrodisiac references makes clear. The presentation will look at the main features of medieval Arab food, and trace its history, including the spread and influence on various Western cuisines and dishes.