Islamic Dining & Cultural Cuisine
Dining for royals and wealthy individuals in Islamic culture was an elaborate affair that united communities. Tawahin es-Sukkar, a sugar mill in Jericho, was a key site for the spread of sugar production and commercialization. With sugar at the forefront of trade and agriculture, it first made its way into upper-class Islamic society, then into everyday households, revolutionizing Islamic sweet culture and cuisine. The Kitab al-Tabidk, an extensive cookbook from the 10th century, goes into detail on how to cook and prepare popular dishes during this time. These recipes provide a window into common foods that were eaten, and in what cultural contexts they were enjoyed. The Pitti Ewer is an example of the elaborate dining pieces that were present in wealthy Fatimid homes. The rock crystal ewer would be used to pour unique and expensive drinks at dining events. Many Islamic cultures heavily emphasized the importance of water, which was a vital resource that was celebrated and cherished throughout royal dining halls. Amidst these meals, it became a common sight to see water jugs and various pitchers fashioned into elaborate shapes and styles to heighten the importance of water. These various pieces are known as an aquamanile, an elaborate water jug often stylized in the shape of either one or multiple animals. While many were destroyed since their prevalent use in the Middle Ages, a few have survived to the present day, such as this Dove-Shaped Aquamanile. Further examples of elaborate dining pieces can be seen in the plates produced by the legendary kilns of Iznik during the Ottoman empire. Talented artists painted intricate designs on flat stonepaste plates, which were glazed to protect the artwork. Iznik plates were highly prized items that households used to display their wealth and culture, and many survived centuries of use.
