<論説>一三世紀のラスール朝の宮廷料理 (特集 : 食)

Abstract

一三世紀から一五世紀にかけて、インド洋西海域・西アジア・北東アフリカの人・物・情報が行き交うイエメンを支配するラスール朝が栄えた。本稿では、ラスール朝の一三世紀の宮廷料理について、同時代他地域や後代に見られる料理との比較を行いつつ、考察した。宮廷食材については、イエメンの市井の人々の食事と比べると、ミレットやソルガム、魚の使用が限られている一方で、羊や香料・香辛料の登場が目立つ。香辛料をふんだんに使った肉料理や、甘酸っぱい煮込み肉料理、エジプトに由来する甘菓子などは、同時代のエジプトやイラクの料理書にも登場する。一五世紀以降、トマトなどの食材が流入したことで西アジアの料理は一変したが、そうした変化を被らなかったパン類については、一三世紀でも現代でも、同じ名称のものが確認される。一三世紀のラスール朝宮廷料理は単独で成立したわけではなく、西アジアの食の伝統の一端を担うものである。

From the 13th to the 15th century, the Rasūlids ruled over Yemen where people, commodities, and information flowed from the western Indian Ocean, West Asia, and Northeast Africa. This paper examines the court cuisine of the Rasūlids in the 13th century, comparing it with the cuisine in other regions of the same and later periods. As for the ingredients in court cooking, millet, sorghum and fish rarely appeared in Arabic books and there was limited opportunity for their use, while mutton and spices were heavily employed compared to the meals of Yemen's ordinary people. Meat dishes that used spices abundantly, sweet and sour stewed meat dishes, and sweets that originated in Egypt also appeared in contemporary Egyptian and Iraqi cookbooks. After the 15th century, the influx of ingredients such as tomatoes changed Western Asian cuisine completely. However, breads, which maintain the same name today did not undergo such changes, and they can be seen today, just as they were in the 13th century. Rasūlid court cuisine in the 13th century was not established independently but was a part of the culinary culture of West Asia.