Al-Tujibi's book that Daniel Newman translated into “The Exile’s Cookbook” is one of only two books that survived from the 13th century al-Andalus. In this episode of Matbakh we host the food historian and scholar a second time and this time focus on some of the Andalusian recipes featured in the book, what constitutes medieval food culture, changing taste palettes, flavor patterns and use of ingredients over the centuries. We discuss his translation and study of the 13th Century Tuniso-Andalusian cookery book, and hear about how he discovered the author Ibn Razin al-Tujibi and his book, who he was, and the challenges in recreating medieval dishes in a modern kitchen. Daniel explains the long-lasting impact of the 15th century Columbian Exchange on cuisine, the relationship between Islamic medicine and food, and whether there were medieval “foodies”.