In this book Geert Jan van Gelder, Laudian Professor of Arabic at the University of Oxford,studies how Arab–Islamic culinary culture was represented in Arabic literature. He thuscontributes to our knowledge of both Arabic literature and, indirectly, Arab–Islamicgastronomy and cookery. Although representations of food as such are not the finest aspects ofArabic literature, and the preparation and consumption of food are not the finest aspects ofArab–Islamic civilization, his perspective throws light on little-studied facets ofArab–Islamic culture that are worth noting.