The Cuisine of the Muslims

Summary

The author, in his lecture on the Cuisine in the Arabic-Islamic Heritage, confirms that in the art of culinary it is very important to know the ingredients of a dish -whereas they are vegetables, seeds or spices-, their characteristics -especially from the medical point of view- and their nutritional value on the levels of compliance and repulsion. The book also looks at the importance of taste and smell to complete the meal experience and its presentation. It gives details on the utensils used in food preparation and their methods of manufacture, whether made of wood, metal or ceramic. He also discusses the importance of knowing how to grow the ingredients of some foods, where they can be found (their sources) as well as the trade of spices, amongst other topics.