Anna Martellotti’s book investigates Arab-Norman cuisine at the court of William II of Sicily, analyzing two medieval cookbooks (Normanno A and B) and the earliest known Arabic cookbook, Kitāb al-Ṭabīḫ. It provides detailed analyses of recipes, spices, colorants, sugar, culinary vocabulary, and the influence of Sicilian cuisine on later European traditions. The publication includes the edition of source texts with Italian translation, highlighting cultural exchanges and the role of cuisine in the court’s cultural policy.
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Ce travail est disponible sous licence Creative Commons Attribution - Pas de Modification 4.0 International.
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