Food and Foodways of Medieval Cairenes

2011/08/25 by Paulina B. Lewicka · 3 citations
Arts and Humanities · Social Sciences · #Archaeology and Historical Studies #Global Maritime and Colonial Histories

paper · doi:10.1163/ej.9789004194724.i-626

openalex publication_date 2011/08/25 · openalex created_date 2016/06/24 · openalex updated_date 2026/05/23

Abstract

This monograph is a pioneering study and reconstruction of the food cultures and menu of medieval Cairenes and their daily practices, customs and habits in relation to food and eating, through the analysis of a large corpus of historical texts in Arabic. Paulina B. Lewicka explains what, why and how the inhabitants of medieval Cairo ate, and how food shaped their everyday lives, against the background of several relevant social, political and economic factors and circumstances.

Cited by

• Of Seeds, Seasons, and Seas: Andrew Watson's Medieval Agrarian Revolution Forty Years Later
• The Cambridge Companion to Modern Arab Culture
• Cairo [wikipedia]

Related

• Multidisciplinary approaches to food and foodways in the medieval Eastern Mediterranean
• Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook
• Home-made Bread, Municipal Mutton, Royal Wine. Establishing Social Relations during the Preparation and Consumption of Food in Religious Festivals at Late Bronze Age Emar
• Medieval food and colour
• Bad Bread and the “Outrageous Drunkenness of the Turks”: Food and Identity in the Accounts of Early Modern European Travelers to the Ottoman Empire