{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fa-taste-of-the-past.simplecast.com%2Fepisodes%2Fcd852bdb-cd852bdb","width":444,"version":"1.0","type":"rich","title":"Episode 307: Treasures of Medieval Egyptian Cooking","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/4b40af/4b40af7b-d2a7-4763-b0a8-1b9312e24d2d/6bbce8b0-8fa1-4623-8adb-be19ae49dd43/1536969874artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/6bbce8b0-8fa1-4623-8adb-be19ae49dd43\" height=\"200\" width=\"100%\" title=\"Episode 307: Treasures of Medieval Egyptian Cooking\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction by scholar Nawal Nasrallah. She joins Linda on this episode to discuss the discoveries, delights, and difficulties of the task of making this important work accessible."}