Medieval Islamic Food
February 2017 - Around the Mediterranean, people continued in the Islamic period to rely on the three main foods from antiquity: wheat (mostly bread), olive oil, and wine. Though technically speaking Islam did not allow alcoholic drinking, still a lot of people did drink wine. People who didn't drink wine started to drink more tea, which the Sogdians brought to the Islamic world from China.
When the Islamic Empire grew to include northern India, about 750 AD, traders brought back sugar cane to the rest of the Islamic world. Sugar was very popular, and soon people all over the Islamic Empire were eating sugary candy and putting sugar in their tea.
On the other hand, Islam forbade people to eat pig meat (pork and ham and bacon), and people really did stop keeping pigs. People were probably already not eating pigs in Egypt and Arabia and along the Mediterranean coast of West Asia, but with the spread of Islam people also stopped eating pigs in the rest of North Africa, in Turkey, Iraq, Iran, in India, and in Afghanistan. People stopped keeping pigs and started keeping more chickens and goats and sheep instead.
Another important change in food in the Islamic period was that people began growing and eating more citrus fruits. Citrons and bitter oranges had been available in West Asia for thousands of years already, but it was only around 900 AD that Islamic food scientists bred the two fruits together to get lemons, which quickly became popular all over West Asia. By the 1100s, Egyptian Jews were combining lemon juice and sugar to make lemonade. A few hundred years later, people in West Asia also began to eat sweet oranges, which had mainly been grown in India and China before this time. The addition of lemons and sweet oranges may have helped a lot with getting enough Vitamin C, which before people had gotten mainly from wine vinegar, onions, and cabbages.
Islamic food scientists working maybe in Iran or Afghanistan also bred purple carrots around 800 AD, which quickly became a popular treat all over West Asia, North Africa, and Islamic Spain. Encouraged by their success, people then produced red and yellow carrots, which also spread throughout the Islamic world (and beyond).