By Mark F. Sohn
Mark F. Sohn's vintage publication, Mountain nation Cooking, was once a James Beard Award nominee in 1997. In Appalachian domestic Cooking, Sohn expands and improves upon his previous paintings by utilizing his vast wisdom of cooking to discover the romantic secrets and techniques of Appalachian foodstuff, either inside of and past the kitchen. laying off new gentle on Appalachia's meals, heritage, and tradition, Sohn deals over 80 vintage recipes, in addition to images, poetry, mail-order assets, info on Appalachian nutrition gala's, a thesaurus of Appalachian and cooking phrases, menus for vacation trips and seasons, and lists of the pinnacle Appalachian meals. Appalachian domestic Cooking celebrates mountain meals at its top.
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Extra resources for Appalachian Home Cooking: History, Culture, and Recipes
71 A closer look, however, reveals that such parallels are not actual borrowings on the part of the Egyptian writer as much as the fact that both of them drew on the same sources such as specialized manuals on drinking, recipes of dishes for the sick, collections of recipes for dips and condiments, pamphlets on preserving fresh fruits, and guides for personal hygiene. Still, such ‘borrowings’ are valuable to us because they can be used to help amend the text. Besides, comparing al-Warr§q’s corresponding version with the Egyptian one gives us a unique glimpse into alWarr§q’s process of gleaning his material from the copious resources he had in hand, and makes us appreciate his choices even more.
He wrote it for the Abbasid Caliph al-MuqtadÊ (d. 1094). Nina Garbutt draws attention to it in her article “Ibn Jazlah: The Forgotten bAbb§sid Gastronome,” Journal of Economic and Social History of the Orient 39. 1 (1996): 42–44. Culinary material is yet to be gleaned from this huge document (220 folios, 19 lines a page). It contains “over a hundred recipes, over two hundred definitions of culinary ingredients; and almost sixty definitions of recipes” (44). This document is important because it fills the chronological culinary gap between al-Warr§q’s tenth-century book and the rest of the extant medieval cookbooks, the earliest of which were written in the thirteenth century.
30 introduction Baÿ9d§då attracted his attention. It was a vibrant thriving trading center or såq to which goods and provisions were brought from the four corners of the world by land, river, and sea, as far east as India and China. Although it was referred to as qarya ‘village,’ it seemed to have been teeming with life. He also quotes some of Ptolemy’s (d. c. 168) topographical facts on Baghdad. The name Baÿ9d§d was said to be of non-Arabic origin and stories differ on its meaning. ’82 Rapidly the city grew economically, culturally, and intellectually.