Uploaded April 2025 | Updated September 2026, 2 weeks ago
AD Thanks so much to Hungry Minds for sponsoring this video! To get 10% off "The Book" use code BIRCHWOOD10 at checkout: 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 - patreon.com/vbirchwood
✨ Leave a donation: ko-fi.com/vbirchwood
🪡 Follow me on Instagram - instagram.com/vasibirchwood
📖 Business inquiries - sofie@helmtalentgroup.com
Image Sources:
commons.wikimedia.org/wiki/File:6DSC0007(1).jpg
commons.wikimedia.org/wiki/File:Murri_recipe_kitab_al-tabikh_ayasofya_3710.png
commons.wikimedia.org/wiki/File:Tatar_Latin_Janalif_Arabic_1928.png Любослов Езыкин, CC BY-SA 3.0, via Wikimedia Commons
commons.wikimedia.org/wiki/File:Borongi_bolgarlar_Gaziz_cover.jpg
lugatism.com/2022/06/22/outer-garments-in-the-abbasid-caliphate-2/#5-_kaftanQuftan_qaftan
commons.wikimedia.org/wiki/File:Gentile_da_Fabriano_-_Adorazione_dei_Magi_-_Google_Art_ProjectFXD.jpg
commons.wikimedia.org/wiki/File:A_Greek_woman,_by_Lawrence_Alma_Tadema.jpg
commons.wikimedia.org/wiki/File:Red-figure_phiale_woman_dancing_with_crotoa_(Boston_MFA_97.371),_sharpened.jpg
commons.wikimedia.org/wiki/File:%CE%98%CE%B5%CF%83%CF%83%CE%B1%CE%BB%CE%BF%CE%BD%CE%AF%CE%BA%CE%B7_-_%CE%91%CF%81%CF%87%CE%B1%CE%B9%CE%BF%CE%BB%CE%BF%CE%B3%CE%B9%CE%BA%CF%8C_%CE%9C%CE%BF%CF%85%CF%83%CE%B5%CE%AF%CE%BF_1141.jpg Phyrexian, CC BY-SA 4.0, via Wikimedia Commons
commons.wikimedia.org/wiki/File:L%27Etoile_-_Le_Rubis_-_Revue_des_Modes_et_de_L%27Industrie_de_Paris_-_Costumes_de_la_Maison_Delphine_Baron_-_1862.jpg
commons.wikimedia.org/wiki/File:Print,_Plate_No._153_in_Fashion_Review_in_the_Family_Gazette_(Revue_de_la_Mode,_Gazette_de_la_Famille),_1874_(CH_18530117).jpg
commons.wikimedia.org/wiki/File:Mason_and_Hamlin_Organ_and_Piano_Co._(3093729922).jpg
commons.wikimedia.org/wiki/File:Dr._Grosvenor%27s_Liver_Aid_(3093697002).jpg
commons.wikimedia.org/wiki/File:Lazell,_Dalley_and_Co._(3092731585).jpg
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/projects/grains/heritage-grains/einkorn
nationalgeographic.com/science/article/news-otzi-iceman-food-DNA-diet-meat-fat
learntatar.com/culture/history/the-history-of-tatars-i-the-volga-bulgaria
AD Thanks so much to Hungry Minds for sponsoring this video! To get 10% off "The Book" use code BIRCHWOOD10 at checkout: 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 - patreon.com/vbirchwood
✨ Leave a donation: ko-fi.com/vbirchwood
🪡 Follow me on Instagram - instagram.com/vasibirchwood
📖 Business inquiries - sofie@helmtalentgroup.com
Image Sources:
commons.wikimedia.org/wiki/File:6DSC0007(1).jpg
commons.wikimedia.org/wiki/File:Murri_recipe_kitab_al-tabikh_ayasofya_3710.png
commons.wikimedia.org/wiki/File:Tatar_Latin_Janalif_Arabic_1928.png Любослов Езыкин, CC BY-SA 3.0, via Wikimedia Commons
commons.wikimedia.org/wiki/File:Borongi_bolgarlar_Gaziz_cover.jpg
lugatism.com/2022/06/22/outer-garments-in-the-abbasid-caliphate-2/#5-_kaftanQuftan_qaftan
commons.wikimedia.org/wiki/File:Gentile_da_Fabriano_-_Adorazione_dei_Magi_-_Google_Art_ProjectFXD.jpg
commons.wikimedia.org/wiki/File:A_Greek_woman,_by_Lawrence_Alma_Tadema.jpg
commons.wikimedia.org/wiki/File:Red-figure_phiale_woman_dancing_with_crotoa_(Boston_MFA_97.371),_sharpened.jpg
commons.wikimedia.org/wiki/File:%CE%98%CE%B5%CF%83%CF%83%CE%B1%CE%BB%CE%BF%CE%BD%CE%AF%CE%BA%CE%B7_-_%CE%91%CF%81%CF%87%CE%B1%CE%B9%CE%BF%CE%BB%CE%BF%CE%B3%CE%B9%CE%BA%CF%8C_%CE%9C%CE%BF%CF%85%CF%83%CE%B5%CE%AF%CE%BF_1141.jpg Phyrexian, CC BY-SA 4.0, via Wikimedia Commons
commons.wikimedia.org/wiki/File:L%27Etoile_-_Le_Rubis_-_Revue_des_Modes_et_de_L%27Industrie_de_Paris_-_Costumes_de_la_Maison_Delphine_Baron_-_1862.jpg
commons.wikimedia.org/wiki/File:Print,_Plate_No._153_in_Fashion_Review_in_the_Family_Gazette_(Revue_de_la_Mode,_Gazette_de_la_Famille),_1874_(CH_18530117).jpg
commons.wikimedia.org/wiki/File:Mason_and_Hamlin_Organ_and_Piano_Co._(3093729922).jpg
commons.wikimedia.org/wiki/File:Dr._Grosvenor%27s_Liver_Aid_(3093697002).jpg
commons.wikimedia.org/wiki/File:Lazell,_Dalley_and_Co._(3092731585).jpg
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/projects/grains/heritage-grains/einkorn
nationalgeographic.com/science/article/news-otzi-iceman-food-DNA-diet-meat-fat
learntatar.com/culture/history/the-history-of-tatars-i-the-volga-bulgaria
