1001 Inventions: Muslim contributions to Civilisation

Visiting the Muslim Heritage Exhibition at the London Science Museum, I couldn't help wondering how ancient Arab scholars would view Muslims in the contemporary world.

Having said this, the discoveries and inventions of Arabs, as far back as the 7th century, remain largely unknown to the world at large. This is unfortunate since ancient Muslim genius is credited with paving the way for many important objects we use in everyday life. How about the toothbrush, for a start?

In 9th century Baghdad, the Beit al Hisma (House of Wisdom) created by the fifth Abbasid Caliph, Hārūn al-Rashīd, attracted the cream of Muslim intellect becoming a centre of learning and research without equal.

Working in 'The House,' Abū Yūsuf Yaqūb ibn Isāq al-Kindi, (considered the Father of Arab philosophy) translated works by Aristotle, as well as writing over 300 treatises, not only on philosophy, but mathematics, astronomy, meteorology and medicine.

Observatories were established; the oldest surviving astrolabe in the world was made in Baghdad, and the calculations of the 9th century mathematician Muhammad ibn Mūsā al-Khwārizmī, laid the foundation for future research into the development of the micro-chip.

The Abbasid caliphs themselves took a keen interest in science and the arts. Books acquired from libraries in Europe and the Middle East, were brought overland by camel for scholars to translate from the Latin, Greek, Persian, even Sanskrit texts.

Some of the many fascinating exhibits include surgical instruments, little different to those in use today; a copy of a map of the known world, conceived by the 12th century Andalusian cartographer al-Idrisi, and a model of the junk used by the Chinese Muslim explorer Zeng He,` a contemporary of Columbus, who visited 37 countries on his voyages of discovery.

Water wheels and windmills are rooted in ancient Muslim civilisations: clocks, cameras and conservatories were all conceived by Arabs. One Abbas ibn Firnas, a Berber living in 9th century Cordoba, was the first man to take flight using a pair of feathered wings.

These and other inventions can be seen in this unique display marred only by noisy and unruly visiting school groups.

Science Museum: London.

c.Christine Osborne.

WHERE IS EMAN AL-OBEIDI?

While it is good to see Arab women protesting alongside male demonstrators in the Arab uprisings, it is appalling to learn how at the first opportunity, many men turn to rape.

The shocking attack on the CBS journalist in Cairo, and now this terrible video of the poor Libyan woman crying out for help to the international media, is a violent and graphic reminder that women face specific and harrowing abuse in times of war and conflict.

Someone has left a post on Twitter re Eman al-Obeidi, the woman beaten and raped by Gaddafi lackeys in Libya ---- what can we do, we must do something, she tweets. The terrible thing is we can’t. And as I write this blog, she is incarcerated, somewhere unknown, certainly being tortured, even being raped again, for boldly, desperately, speaking out.

On the outside, looking in, we can only pass on the message and support by whatever means, the brave women who dare to speak up. Women like Marvi Sirmed in Lahore, ‘Zeinobia’ in Cairo and Emma Al Nafjan in Riyadh, to name just three of many courageous female bloggers putting their freedom at risk for daring to write of unacceptable situations in their respective countries. .

And neither let us forget the thousands of African women in Rwanda, Congo and Darfur who have been gang-raped by soldiers. Pray for women at risk everywhere in this violent world and wish the bastards who commit such atrocities may rot in hell.

http://www.youtube.com/watch?v=26vYN_kxK3Y&feature=share

http://feb17.info/general/video-eman-el-obeidis-cousin-speaks-out-translated/

MIDDLE EAST COOKING: lamb baked with lemon-juice & yoghurt

I met many interesting people when I was running my photo agencies - divers, pilots, diplomats, doctors, aid workers of whom some were jolly good photographers. Several who became friends used to pass by if they came to London. I cooked dinner for one recently who enjoyed the meal so much he wanted the recipe ---- it was shoulder of lamb baked with lemon-juice and yoghurt, from my book Middle Eastern Cooking which was first published in 1984.

Quite delicious and so easy to prepare I’ve decided to post it here for anyone else who may like to try it. I prefer to use a shoulder as the meat is usually more tender than a leg.

1 shoulder of lamb about 1 kg (2.20 lbs)

ground rock salt and black pepper

4 large cloves garlic

6 tablespoons olive oil

6 tablespoons lemon juice

6 tablespoons Greek-style yoghurt

Lightly slice the skin of the shoulder. Rub with olive oil, salt and pepper. Insert crushed garlic and pour 3 tablespoons of freshly squeezed lemon-juice over it. Refrigerate 3-4 hours. Remove to warm up prior to cooking in a pre-heated oven 230C/450F.

Heat oil in a roasting pan until it sizzles, then sear lamb on both sides. Turn garlic side up and cook for 30 minutes. Remove, pour over remaining lemon-juice and return to cook at about 200C/392F.

Cook a further 30 minutes, then smear with yoghurt and continue cooking until it forms a golden crust. Baste with juices from the pan and remove when tender. Depending on your own oven, total cooking time should be about 2 hours, or so.

I serve the lamb with boiled new potatoes and a green bean salad with vinaigrette sauce.

Serves 4.

Images: www.copix.co.uk

BURQINI MAKES WAVES IN PARIS POOL

The Oz `burqini` creating controversy in Paris is only the latest ridiculous idea about how Muslim women should dress.

In the first century of Islam, Muslims were relaxed about what women wore.

The hijab is mentioned in the Qur`an only in the concept of a barrier - like a Victorian screen- to shield wives from male visitors to the house. Khadija, the wealthy, independent wife of the Prophet, did not herself veil.

Unfortunately over the years, a pseudo-religious concept of the burqa arose in some Muslim countries, requiring women cover themselves from view.

But in western societies, the burqa and the downright anti-social niqab, is merely power play by women of whom many are Muslim converts. That they adopt this attire does no favours to women FORCED to wear purdah by dominant men, emphatically in the Pathan tribal areas of Pakistan and Afghanistan. And also in Saudi Arabia.

I agree that this `Carole` (now petulantly threatening to leave France) should not be allowed to wear the `burqini` in a public pool. And comments by many Muslims indicate their agreement.

The Lebanese-Australian who designed the `burqini` for Sydney`s beaches claims it fosters integration, but it does the opposite because the wearer stands out as being Muslim.

Better to build a `women only` swimming pool, or to allocate a beach (not only for Muslims, but for all modest women) like those which exist in Alexandria and on the Caspian Sea in Iran.

Women only bathing beaches would also be a good idea in the GCC states where Arab women swim in their black abayas which float around them like an oil slick.

c.Christine Osborne.

Image: Pathan women on a carriage outing in N.W.Pakistan.

Source: www.copix.co.uk

SETTING SAIL IN RAS AL KHAIMAH

I am astonished to learn that the relatively unknown emirate of Ras al Khaimah, is to host the 33rd trials of the America`s Cup. The Societe Nautique de Geneve, owners of the defending yacht Alinghi, has decided the light off-shore winds in February are ideal sailing weather.

One of the seven United Arab Emirates, RAK lies at the entrance of the Gulf. On one side is Musandam, the rocky enclave owned by Oman, and on the other, the flat desert state of Umm al Qaiwain.

I went to RAK for a quiet holiday a couple of years ago. Like Dubai and Abu Dhabi, it was madly building vulgar, nouveau-Gulf style villas. There was a souq, a `must have` shopping mall, a Kentucky Fried Chicken outlet and four hotels.

The al Hamra Town House, with a big swimming pool, was my choice for a break. But I also wanted to photograph the last old coral stone buildings before they were bulldozed.

In bygone days, Ras al Khaimah was known as the `Pirate State`. Its fleet of big, ocean-going dhows used to harass British shipping until blown out of the water in 1820 when the ruler was obliged to sign the `Treaty of Perpetuity`.

In truth, the emirate is more attractive than other Gulf states having a rugged mountain range as backdrop to a deep-water creek which rivals Dubai`s.

In my book The Gulf States and Oman, written in the late 1970s, I interviewed an official on plans for development which were then just beginning.

`What is your income from fishing?` I had asked him.

`Enough for food`, he`d replied.

`What is your GDP?`

`I don`t know anything about GDP. Nobody knows what the income is in Ras al Khaimah and what`s more, they have no budget. How can they, if they don`t know the income?` he had told me.

Sheikh Saqr bin Mohammed al Qassimi, of the once powerful Bani Salim tribe, is the Arab world`s oldest ruler, aged 91.

The affairs of state, including the apparently successful bid to stage the America`s Cup trials in 2010, are handled by the Crown Prince, Sheikh Saud bin Saqr Al Qassimi.

c.Christine Osborne

Images: www.copix.co.uk

Delicious lamb dish from an Arab kitchen

Levantine Lamb

4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon ground coriander
small piece fresh ginger, peeled and grated
900 g lamb, cubed
2 medium onions, sliced
½ large lemon cut into four
pinch of saffron or turmeric
salt and pepper, to taste
75g green olives stoned
100g laban/thick yoghurt (optional)

Heat the oil in a flame-proof pot and add the garlic, coriander, ginger and mix together. Add onions and lamb, stir well until the meat is seared. Add the lemon, saffron or tumeric, salt and pepper and water to cover.

Bring to the boil, reduce immediately and simmer gently until cooked, about 2 hours. Keep the casserole covered during this time, but stir the contents occasionally.

To thicken the sauce, remove the meat and allow the contents to simmer without a lid, as desired. Strain, then stir in the olives. Stir further then return the meat, warm and serve.

The addition of yoghurt makes this dish even more delicious. Just before serving, stir in the yoghurt and simmer, but do not allow to boil.

Serves 4

Christine Osborne: author of Middle East Cooking (Prion)

Image: Levantine Lamb dish with olives

Source: www.copix.co.uk