الفهرس 
Food ingredients during the Mamluk PeriodOnly 14 pages are availabe for public view
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Abstract
Food and drinks considered to be a fundamental require- ment for all living things. Because the importance of the mam- luk period in the history of Islamic Egypt, it was crucial to study the Food and drinks during this period to submit master degree from faculty of Arts in Ain Shams University. That’s why food and drinks occupy important places in the memory of history due to its great function in the social, economic and political life. This study about the mamluk kitchen discusses important details from various aspects. As the previous studies that dealt the same topic ignored many points and details related to this topic. For example the thesis of Ḥilmī Muḥammad Sālim “Ḥiraf wa ṣinacāt al-aṭcimah wa al-ašribah fī al-caṣr al-mamlūkī1” that he obtained in 1970 from faculty of Arts, history department, Alexandria University. He showed every craft and industry that plays role in food such as: agriculture, hunting, and trade. He also mentioned some kinds of food and drinks briefly. He ig- nored some kinds of dishes that reaches 304 dishes and didn’t provide us with the details of every recipe. He briefly mentioned some types of beverages and ignored a great number of them which are 56. He didn’t state egg and milk products, pickles, fish and its kinds except two kinds ”al-fuqqāciyah” and ”samak musakbağ” and not mentioning the table bad manners. In addi- tion to the thesis of Arthur Esralia Aḥwāl al-Maṭbaḫ al-Sulṭānī fī cAṣr Salāṭīn al-Mamālīk al-Baḥarīyah, which exists in Faculty of Arts, history department in Damascus University2. Moreover, we should not oversight the thesis of Rašīdah al-Laqānī “Alfāẓ al-aṭcimah wa al-ašribah fī Kitāb al-Aṣfhānī”. However, it does not relate to the same era, but it contributed to identify some types of foods that were also popular during the time of the Mamluk sultans in Egypt3. In addition to the master’s thesis of Nirmīn Šawqī cAbd al-Ḥamīd Food Menu and its Significance in the Age of the Mamluk Sultans in Egypt that she obtained in 2006 from faculty of Arts, history department, Munūfīyah Uni- versity. This study deals with food in markets and religious, so- cial and national festivals, but the aim from this study not to count the kinds of food that the Egyptians used to eat but to identify their social habits in Mamluk Egypt4. Besides, Nabīl Muḥammad cAbd al-cAzīz book, al-Maṭbaḫ al-sulṭānī5, which examines the royal kitchen during the Ayyūbīd and Mamlūk pe- riod.
The importance of this research on foods and drinks in Egypt during the time of the Mamluk sultans is evident in re- vealing the presentation of a more detailed study of many points that have not been studied by researchers and scholars. There- fore, the researcher chose this topic to obtain a master’s degree from the Department of Tourist Guidance, Faculty of Arts, Ain Shams University.
This research includes five chapters, followed by the con- clusion, then prove the Arab and foreign sources and references that were used during the study. Besides an introduction on food and drinks in a social context in Islamic Egypt, starting from the Umayyad, Abbasid, Tūlūnīd, Iḫšhīd, and Ayyubid periods. It in- cludes:
The first chapter is entitled Food and its types in the Mamluk era on the historical background of food and its types, components and products during the Mamluk era in Egypt. In addition to mentioning cooking methods, street food trade, and
markets. As well as how to prepare food, whether among the rul- ing classes or the general public.
The second chapter which is entitled Cooking and Recipes during Mamluk Period. This chapter will include the food recipes and dishes such as: al-mišmišīyah ﻣـﺸـﻤـﺸــــﯿـﺔ, al- ṭabāhğīyah طـــﺒﺎھـــﺠﯿﺔ, al-narğisīyah ﻧـــﺮﺟﺴـــﯿﺔ and al-mutawkilīyah ﻣﺘﻮﻛﻠﯿﺔ. The recipes are classified according to its kind.
The third chapter includes Drinks and it’s types under the Mamluk period. This chapter deals with various kinds of drinks, such as: non-alcoholic drinks for example: milk, fruit and sugar drinks and cinnāb, quasi-alcoholic drinks as: fuqqāc, and alcoholic liquids such as: wine (al-ḫamr) that was consumed in Mamluk era. The researcher mentioned the nature of these liq- uids, their ingredients, their place in culture and the occasions of drinking it. The researcher in this chapter explained these drinks and how it was treated according to the Muslim traditions and its prohibition, as well as the opinion of the jurists and scientists of Islam. The researcher pointed out in it to the role of drinks in the social life of the Mamluks, such as: their role in banquets and during some celebrations, such as the opening of establishments, where it was customary to fill the ṣaḥn in the middle of the es- tablishment with syrup with sugar and lemon syrup, as happened in the opening of the school Al-Zahir Barquq. The researcher also indicated the extent to which some drinks affected some sultans, such as Sultan Al-Ghawūrī, who used to drink alcohol.
The fourth chapter entitled Food and Beverages and their functional and social context. This chapter will introduce the posts and jobs that were related to food and drinks during the Mamluk social life, for example the cupbearers al-sāqī, the cook al-ṭabbāḫ, the food taster al-ğāšinkīr. In addition to the banquets and their types and festivals, such as: daily and occasional ban- quets and their expenses. Besides explaining the table manners that were followed in the alma court and in the common people daily life.
As for the fifth and final chapter it is, Kitchen and Cook- ing wares during the Mamluk Period. The researcher re- viewed the food and drinks tools and utensils, its kinds, materi- als and usage under the mamluk period. There will be a cata- logue including photos of food and drinks utensils and a detailed explanation for them.
The study ends with a conclusion that includes the most important results reached by the researcher, who appended the
thesis to prove the sources and the most important Arab and for- eign references.