The goal of this project is to interpret the eating experience of 13th century Andalusi banquet cuisine for modern cooks and diners. To achieve this, I will primarily rely on Nawal Nasrallah‘s beautiful translations of Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān (Best of Delectable Foods and Dishes from al-Andalus) by the Andalusi scholar Ibn Razīn al-Tujībī and Anwāʿ al-ṣaydala fī alwān al-aṭʿima (Smorgasbords of Andalusi and Maghribi Dishes and Their Salutary Benefits,) formerly called the “Anonymous Andalusian Cookbook” (until Ms. Nasrallah’s most recent, definitive, translation release.
I will strive to create modern redactions that incorporate knowledge from both historical texts and my extensive professional culinary experience. This will help bridge gaps in technique and ingredients, ensuring familiarity and ease for the modern cook and diner while preserving the defining characteristics of the historical dishes. Furthermore, I will provide information to assist modern cooks in sourcing particular ingredients and scaling up redactions for larger events.
Where precise information is absent, I will be guided by the principle that Andalusi diners enjoyed their food just as modern diners do. The highest purpose of this interpretation is to provide a delicious look at the past. I will elaborate on the choices I make regarding methods and ingredients in my notes on each redaction, but the entire process will be driven by the pursuit of a final outcome: a delicious banquet meal that captures the flavors and textures of an Andalusi banquet as documented in the 13th century.