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Concept
Arab Agricultural Revolution
Résumé
The Arab Agricultural Revolution was the transformation in agriculture in the Old World during the Islamic Golden Age (8th to 13th centuries). The agronomic literature of the time, with major books by Ibn Bassal and Abū l-Khayr al-Ishbīlī, demonstrates the extensive diffusion of useful plants to Medieval Spain (al-Andalus), and the growth in Islamic scientific knowledge of agriculture and horticulture. Medieval Arab historians and geographers described al-Andalus as a fertile and prosperous region with abundant water, full of fruit from trees such as the olive and pomegranate. Archaeological evidence demonstrates improvements in animal husbandry and in irrigation such as with the saqiyah waterwheel. These changes made agriculture far more productive, supporting population growth, urbanisation, and increased stratification of society.
The revolution was first described by the historian Antonio Garcia Maceira in 1876. The name was coined by the historian Andrew Watson in an influential but at the time controversial 1974 paper. However, 40 years on, it has proven useful to historians and has been supported by findings in archaeology and archaeobotany.
Science in the medieval Islamic world
Andalusi agricultural corpus
The first Arabic book on agronomy to reach al-Andalus, in the 10th century, was Ibn Wahshiyya's al-Filāḥa al-Nabaṭiyya (Nabatean Agriculture), from Iraq; it was followed by texts written in al-Andalus, such as the Mukhtasar kitab al-filaha (Abridged Book of Agriculture) by Al-Zahrawi (Abulcasis) from Cordoba, around 1000 AD.
The eleventh century agronomist Ibn Bassal of Toledo described 177 species in his Dīwān al-filāha (The Court of Agriculture). Ibn Bassal had travelled widely across the Islamic world, returning with a detailed knowledge of agronomy. His practical and systematic book both gives detailed descriptions of useful plants including leaf and root vegetables, herbs, spices and trees, and explains how to propagate and care for them.
Source officielle
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