> Thanks Anahita.
> I think I will go ahead and expound on the information though and delve into some of the recipes supplied by other writers as well.
> What I'm going to try for is a chart showing each recipe with the herbs/spices used as well as a list showing the popularity and how often used.
I think that would be quite valuable. I know when i did a Greco-Roman feast many of the recipes seemed to use the same seasoning set. To differentiate among them, i used all the seasonings called for but varied the proportions from one dish to another.
I have done something a little like that for two Arabic language cookbooks from the 13th century but quite distant from each other, along with a comparison of the two. I didn't list each individual recipe, and, given the Islamic propensity for sweets, i did not include the recipes for sweets, since they primarily use rosewater, saffron, musk and camphor and no other spices. I also did a spice count for the 3 dozen savory recipes from mid-15th c. Ottoman recipes, written down by Shirvani - the Ottomans used shockingly few spices.
> Anahita - are you 'Urtatim Al-Qurtubiyya'?
I confess, i am. You've found me out :-)
In case anyone is interested, i have the Arabic info on-line, but not the Ottoman.
Anahita / Urtatim (oor-tah-TEEM)