Cooks at the courts of the Umayyad and Abbasid caliphs: cultural and social influence

Abstract

This research examines the cultural, social, and economic influence of cooks in the caliphal courts during the Umayyad and Abbasid eras. The status of cooks evolved from artisans executing orders into influential figures who enjoyed the great trust of caliphs and princes. The cultural fusion led by cooks produced a lavish courtly cuisine through the migration of cooks between regions, the translation of specialized books, and the authorship of culinary works, alongside the role of markets and trade in transferring foodstuffs and recipes. The profound social and economic role of the courtly kitchen, extending beyond palace walls, significantly impacted societal food customs through phenomena such as the simāṭ (banquet), public tables, and cooks' markets, creating complex economic networks. This study concludes that food and cuisine formed a vital lens for understanding social, economic, and cultural interactions during the flourishing of Arab-Islamic civilization, leaving a significant legacy including distinctive culinary literature, advancements in nutrition and health sciences, and the invention of new methods for food preservation.