La Cuisine Andalouse, Un Art de Vivre - XIe-XIIIe Siècle

This scholarly work by historian Lucie Bolens explores Andalusian cuisine from the 11th to 13th centuries, drawing on medieval Arabic culinary manuscripts from al-Andalus to reconstruct the gastronomic culture of Islamic Spain. The book examines food not merely as sustenance but as a reflection of a sophisticated civilizational art de vivre, situating culinary practices within their historical, agricultural, and cultural contexts. It is notable for bringing rigorous historical methodology to the study of medieval Mediterranean and Arab-Iberian foodways.