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Add MS 23419, ff 234r-280r
- Record Id:
- 040-004540928
- Hierarchy Root Ancestor Record Id:
- 032-003719841
- MDARK:
- ark:/81055/vdc_100182264973.0x000001
- LARK:
- SLARK:
- Format:
- ISAD(G)
- Reference (shelfmark):
- Add MS 23419, ff 234r-280r
- Title:
-
Extracts from al-Wuṣlah ilá al-ḥabīb fī waṣf al-tayyibāt wa-al-ṭīb ملتقط من الوصلة إلى الحبيب في وصف الطيبات والطيب
Ibn al-ʻAdīm, Kamāl al-Dīn ʻUmar ibn Aḥmad ابن العديم، كمال الدين عمر بن أحمد
- Scope & Content:
-
Excerpts (ملتقط) from chapters 2-10 of an important culinary treatise entitled Letter to the beloved on the description of delicacies and perfumes (الوصلة إلى الحبيب في وصف الطيبات والطيب). The copy was completed in Shawwāl 1215 (see colophon, f. 280r, transcribed below) by an un-named scribe.
The work is often attributed to the Aleppan historian and faqīh Kamāl al-Dīn ʻUmar ibn Aḥmad ibn al-ʻAdīm (كمال الدين عمر بن العديم, d. 660/1262) although this cannot be proved (see Eddé and Kamāl al-Dīn, pp. 116-17).
Contents:
- Excerpts from Chapter Two (الباب الثاني, ff. 234r-234v);
- Excerpts from Chapter Three on juices and vinegar (الباب الثالث في المياه والخل, f. 234v);
- Excerpts from Chapter Four on clarified fats (الباب الرابع في صفة سلا, ff. 234v-235r);
- Excerpts from Chapter Five on varieties of shredded and mixed chicken (الباب الخامس في أنواع الدجاج المحلا الممتزج, ff. 235r-241r);
- Excerpts from Chapter Six on foodstuffs and dry medicines (الباب السادس في الأطعمة والمسفات, ff. 241r-253r);
- Chapter Seven on sweets and baked goods (الباب السابع في جلاوات [!] ومخبوزات, ff. 253r-264r);
- Chapter Eight on pickled and salted preserves (الباب الثامن في المخللات والملوحات, ff. 264r-276v);
- Chapter Nine on types of perfumed waters and scented soaps (الباب التاسع في أنواع الأشنان والصابون المطيب, ff. 276v-277r);
- Chapter Ten on distilled waters and breath-fresheners (الباب العاشر في تصعيد المياه وتطييب رائحة الفم, ff. 277r-280r).
Begins (f. 234r, lines 2-5):
الله ربي في الأمور أعتصم ملتقط من كتاب الوصلة إلى الحبيب
من وصف الطيّبات والطيب قال الباب الثاني سويته يمنيه سكر
أبيض يعقد جلابًا رقيقًا أرق ما يمكن يؤخذ دقيق مثلث يطبخ عصيرة بلا
ملح قويه وتبرد وتجعل في طشت وتضرب باليد...
Ends (f. 279v, line 22-f. 280r, line 3):
...يجمع الجميع ويسحق العنبر مع العود وينخل
بحريرة ويضاف إليه ويعجن بماء ورد نصيبيني ويضع
منه حبًّا ويجفف في الظل ويستعمل كما ذكرنا وتقدم
ومن منافعه شفاء الخفقان والسلام
Colophon (f. 280r, lines 4-8):
تم الكتاب بحمد لله وعونه
وحسن توفيقه وصلى الله
على سيدنا محمد وآله
حرر في
سنة ١٢١٥
في ٧ [شوا]ل
- Collection Area:
- Oriental Manuscripts
- Project / Collection:
- Additional Manuscripts
Qatar Foundation Partnership Programme - Hierarchy Record Ids:
- 032-003719841
040-004540928 - Is part of:
- Add MS 23419 : Three texts on alchemy and cookery
Add MS 23419, ff 234r-280r : Extracts from al-Wuṣlah ilá al-ḥabīb fī waṣf al-tayyibāt wa-al-ṭīb ملتقط من الوصلة… - Hierarchy:
- 032-003719841[0003]/040-004540928
- Container:
- View / search within Archive / Collection: Add MS 23419
- Record Type (Level):
- File
- Extent:
- Ff. 234r-280r
- Digitised Content:
- Languages:
- Arabic
- Scripts:
- Arabic
- Start Date:
- 1801
- End Date:
- 1801
- Date Range:
- Shawwāl 1215
- Era:
- CE
- Access:
-
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- User Conditions:
- Finding Aids:
-
Cureton, William and Charles Rieu, Catalogus codicum manuscriptorum orientalium qui in Museo Britannico asservantur. Pars secunda, codices arabicos amplectens (London: The British Museum, 1846-71), item 1373, III, p. 638
- Publications:
-
Edition:
- Ibn al-ʻAdīm, al-Wuṣlah ilá al-ḥabīb fī waṣf al-tayyibāt wa-al-ṭīb, 2 vols., ed. by Sulaymá Maḥjūb and Durrīyah al-Khaṭīb (Dimashq: Maʻhad al-Turāth al-ʻIlmī al-ʻArabī, 1986)
Edition, translation and study:
- Ibn al-ʻAdīm, Scents and Flavors: A Syrian Cookbook, ed. and trans. by Charles Perry (New York: NYU Press, 2017; bilingual Arabic-English edition available at [https://www.libraryofarabicliterature.org/books/9781479856282/scents-and-flavors/])
- Material Type:
- Archives and Manuscripts
- Legal Status:
- Not Public Record(s)
- Names:
- Ibn al-ʻAdīm, Kamāl al-Dīn ʻUmar ibn Aḥmad, 1192-1262
- Subjects:
- Cooking -- early works to 1800