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 on: April 22, 2011, 08:54:19 PM 
Started by pots and pans - Last post by pots and pans
Hello. I am an archaeologist specialized in Andalousi archaeology. After many years of studying ceramic and bronze vessels and their typology I would suggest a topic: the relationship between pots and pans' shapes in relation to the preservation and elaboration of food-stuff. Allow me to be more specific wih some samples.
From the observation of pottery shapes, quite a few of which can be fairly well dated even to the 8th nd 9th Cents. a.D. some suggestions can be made:
a) Some pots seem to be designed to boil beans + meat stuff with bones
b) Some pots are designed to boil chickpeas, with a specific type of lid which filters warm water into the pot to avoid water cooling, stopping boiling and avoiding the peas to go hard, rendering them inedible.
The specific lid type seems to have its origin in Iran and/or Syria.
c) Certain small pots seem to be asscoiated with soldiers, ranging from the 8th-9th Cent a.D. all the way to late 12th, early 13th, as far as we know. They suggest a specific type of diet, which can be done while in campaign ¿a type of porridge, with meat bits to increase protein amount? ¿a type of "pisto" (mashed broiled vegetables, still typical in the countryside, involving red pepper, green paper and zuchinni, seasoned woth salt and cumming. Present day recipes include tomato, an obvious later addition).
d) Feeders 1) for children and 2) for ill persons, which suggests, in the latter case, a vegetable diet, applied to persons who are in no condition to bite their food, probably due to the loss of teeth. This suggests a vitamin C shortage in diet, excess of grit sand in flour and bread as a consequence of sandstone mills.
e) Special vessels with holes in the bottom for making cheese.
f) Baking trays
g) vessels adequate for goat milking, with a large upper openning and a large, wide spout.
h) non-permeable (not necessarily glazed) vessels adequate for the preservation of food, be they in water (boiled), in olive oil (meat), or pickled.
i) Other vessels are apt for solidifying sugarcane syrup and converting it into "panelas" or sugar blocks (these always seem to be glazed).Inveresely we know, through contemporary literature, that in the 16th Cent. it was fashionable in Rome to go to the brothels with Spanish prostitutes to eat couscous. The one were "la lozana andaluza" worked was reputed to have the best one in the city. This impies a great deal of cultural transference.
I will be most gratefull for help in this topic with data such as species introduction dates (if feasable), cultvation areas, preservation methods (if known), &c
Thanks in advance.

 on: April 19, 2011, 01:51:36 PM 
Started by dramina - Last post by Sijilmassa
A glossary of plant names from alqanoon fi'l tibb would make an excellent addition to this website. 

 on: April 19, 2011, 01:42:50 PM 
Started by Sijilmassa - Last post by Sijilmassa
We only have information about four Arabic agricultural manuscripts held in Indian institutions (Salihiyya 1984):
in the Khuda Bakhsh Oriental Public Library, Patna: 2211 - Al-Ṭighnarī ?, and 2500 - Al-Ḥusaynī ?
in the Al-Maktabat al-aṣ-Ṣifiyya, Hyderabad (transferred to Central National Library):
2/1198, no. 145 --- Kibrīt al-Ḥusaynī ?, and 348 فلسفة --- Ibn Waḥshīya.

The source is unreliable and it would be very useful if someone with access to these Indian institutions could do some research on these or other mss.

 on: April 17, 2011, 07:04:44 AM 
Started by Sijilmassa - Last post by dramina
Some places from india should be recorded !!

 on: April 17, 2011, 06:59:56 AM 
Started by Sijilmassa - Last post by dramina
yes i would surely like to share some from collection of avicenna's alqanoon fil tibb .

 on: April 17, 2011, 06:57:18 AM 
Started by dramina - Last post by dramina
Dear all,
i have complete database of medicinal plants described in avicenna's alqanon fil tibb along with cross reference from hassan kamal's encyclopedia of eastern medicine , u can write to me on


 on: March 19, 2011, 09:43:22 AM 
Started by Sijilmassa - Last post by Sijilmassa
Our knowledge of the location and identification of Arabic agronomical mss. is incomplete and often inaccurate (see map of holding institutions). If you have any first-hand experience of any particular mss. please let us know here.

 on: March 17, 2011, 07:47:52 PM 
Started by Sijilmassa - Last post by Sijilmassa
We would like to add more glossaries of technical/botanical terms to the site. If you have compiled a relevant glossary of Arabic words we'd love to hear from you. In the first instance please contact me at

 on: February 18, 2011, 05:21:56 PM 
Started by Sijilmassa - Last post by Sijilmassa
Does anyone have any information on any of the following four Arab agricultural authors?

Ibn al-Husayn. Abu ‘Abdullah, Muḥammad b. al-Husayn. died 6th C. hijri / after 1301. Al-Mukhtār min mustaḥsan al-asfār.

Al-Ahdal. Ḥuṣayn bin Abī Qāsim bin Abī Bakr al-Ahdal. d. after 1084 AH. Kashf al-qinā‘  ‘an ma’rifat aḥkām al-zarrā‘, ‘Lifting of the veil of understanding of the rules of the farmer’.

At-Tujībī. Abu ‘Uthmān bin abī Ja’far at-Tujībī. 1177 hijri / 1763. Urjūza f’il filāḥa, ‘Poem on Husbandry’.

Al-Ḥasanī. Ali b. Ḥasan b. Muḥammad Ibn Khaz‘al al-Ḥasanī. Mukhtaṣar iẓhār al-malāḥa fī’l falāḥa. Possibly the same as ‘Alī bin Hasan bin Muḥammad al-Husaynī, author of Mukhtaṣar kitāb al-filāḥat li-ibn Waḥshiyya, ‘Summary of “Nabataean Agriculture”’.


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