[Sca-cooks] Table condiments

[JIMCHEVAL at aol.com]

I presume you mean as recounted by his biographer (al-Maqqari)? To the best 
 of my knowledge Ziryab himself left no writings.

https://books.google.com/books?id=tR11H5BHT0EC&pg=PA3&dq=ziryab+writings&hl=
en&sa=X&ved=0ahUKEwi6hO6UqafQAhUP2mMKHSXqCH8Q6AEIIzAB#v=onepage&q=ziryab%20w
ritings&f=false
 
jC
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html



In a message dated 11/13/2016 6:05:30 P.M. Pacific Standard Time,  
lilinah at earthlink.net writes:

It was  apparently common to have a dish with salt, pepper, and cinnamon on 
the table  - according to Ziryab, who was exiled from the 'Abbasid capital 
of Baghdad and  moved to al-Andalus. He derided the local Andalusi custom of 
a dish with salt,  pepper, and cumin, which he considered  coarse.