L'eau dans l'alimentation et la cuisine andalouses XIe-XIIIe siècle

Water in Hispano-arabic Food and Cooking during the Middle-Ages For Hispano-arabic physicians of the Middle-Ages, water was not only a natural element but the essential condition of health and civilization. The ancient philosophical doctrine regarding the function of water was further amplified : from hydraulics developed a theory of taste to be found in the agronomical literature ('Awwārn), cooking-books (Kitāb al-tābikh), as well as in Beyṭār's considerable pharmacopoeia. As a liquid, water is also capable of effecting decompositions and new mixings ; cooking thus becomes an alchimie process involving dessication (couscous), fermentation (bread) and the determination of suitable tastes for health and pleasure

Arabic · Archaeology · Art · Biology · Civilization · Pharmacopoeia · Pleasure · Taste · Food Science · Historical Studies of Medieval Iberia · History · Medicine · Philosophy · Water management and technologies