The Table in the Abbasid Period: An Analytical Study

Abstract

Cooking hasn’t taken the chance of enough and analyses as other aspects of social live despite the progress of cooking and the diversity of kinds of foods, and the encouragement of the Abbasi Caliphs to publish the books that deal with cooking and possessing them in their domes , places and libraries, so this research has come to shed lights on cooking during the Abbasi time in order to discover the main references that dealt with cooking and its appliances besides the  varietis of food kinds beverages and sweets which are considered as a kind of social development the variety of dishes depend on richness and poverty , therefore the meals of the Caliphs and ministers are the sources in which we find the variety of food as it is in the present time.

At Ibn-Alnadim's book, he had asserted data about who writes in table and cooking those who had lived in the late second and third centuries AH (eighth and ninth centuries), including some doctors who writes about the relation between food and energy, that in response to the princes wishes. They write the best of food to the body health. At this point, it is worth to note that the unique work is that Al- Cendi's student:  the philosopher Ahmad ibn al-Tayeb al-Sarkhasi (Ibm- Alnadim, 1997, Ibn aby Osaibe'a, 2000) who write a book about cooking for Al-Abassi; it is sorted by days and months as well as what is offered in each single meal. We didn't receive those books except many paragraphs  and recipes from the cooking book that is written by the prince Ibrahim  bin Almahdy that still the following cooking books.

In 1934, a small booklet was spread in Al-Mousel that is called "Cooking book" referred  to Mohammed Bin Al-Hassan Al-Baghdadi, and it is translated by A.J. Arberry which is known as Al-Baghdadi's book for Cooking. The book's preface was the Qur'anic Aya “enjoy (all) things good and pure, and work righteousnessˮ [Al-Muminoon, Ayah: 51]

It is noted that he showed classified books in cooking, that were unknown for human. Because of his preferring to food more than the rest of haven, he composed his book about cooking for himself and to whom he concern. Mentioning what he chose and arranging them into ten sections.

This book is still important for a long time regarding its subject. It explains the food's varieties among the texts. Also, it explains the variation of food. Then, as the heritage publishing movement starts, the more important works are spread that is more explaining of its ages. In 1984, the second edition of Ibn Razeen Al-tajepy's book Fadalat Alkhwan Fi tayibat Altaeam Wal'alwan was emerged. He is referred to Bani Mareen In Morocco and Andalus (Al-tajepy, 1985). Furthermore,   alwaslat 'iilaa alhabib describing good food was issued relating to {Ibn Al-Adeem} in two large tome (Ibn Al-Adeem, 1986). After that, cooking book was emerged to Ibn-Syyar, involving of 132 sections full of various recipes and poetry (Ibn-Syyar, 1987). The last one is Treasure benefits in the diversification of tables for unknown writer (Unknown, 1993)

At that age, it is full with food, such as: Dikaparika, Fried Meat Iskandarani, kawamikh and Fish dishes (Ibn- almunqadh, 1965 p: 172). Meat dishes and fruits, too. There are many tables and parties for Alkholfa', such as: Abu-Jaffer Almansour table, where he decorates in the preparation of the table and decorates with roses and colors of food and drink. Also, the table of Alrasheed, Alma'moun and bkhtyshwe bin jbrayiyl, and other of various table.