My Account Log in

1 option

Culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper.

Van Pelt Library TX725.M628 C85 1996
Loading location information...

Available This item is available for access.

Log in to request item
Format:
Book
Contributor:
Zubaida, Sami, 1937-
Tapper, Richard (Richard Lionel)
University of London. Centre of Near and Middle Eastern Studies.
Language:
English
Subjects (All):
Cooking, Middle Eastern--History.
Food habits--Middle East--History.
Manners and customs.
Food habits.
History.
Cooking, Middle Eastern.
Middle East--Social life and customs.
Middle East.
Middle East Region.
Physical Description:
xii, 302 pages ; 23 cm
Place of Publication:
London ; New York : I.B. Tauris ; New York : Distributed by St. Martin's Press, 1996.
Contents:
Food production in the Middle East / Tony Allan
National, communal and global dimensions in Middle Eastern food cultures/ Sami Zubaida
From the Caucasus to the Roof of the World / Bert Fragner
Social reality and culinary fiction : the perspective of cookbooks from Iran and Central Asia / Bert Fragner
The Meyhane or McDonald's? changes in eating habits and the evolution of fast food in Istanbul / Holly Chase
The taste for layered bread among the nomadic Turks and the central Asian origins of baklava / Charles Perry
Rice in the culinary cultures of the Middle East / Sami Zubaida
Al-Kishk : the past and present of a complex culinary practice / Franc̦oise Aubaile-Sallenave
The revival of traditional cooking in modern Arabic cookbooks / Peter Heine
Jewish food in the Middle East / Claudia Roden
Food and gender in a Yemeni community / Ianthe Maclagan
You are what you cook : cuisine and class in Mecca / Mai Yamani
Eating habits and cultural boundaries in Northern Iran / Christian Bromberger
Beyond taste : the complements of colour and smell in the medieval Arab culinary tradition / Manuela Marin
Blood, wine and water : social and symbolic aspects of drinks and drinking in the Islamic Middle East / Richard Tapper
Of leaven foods : Ramadan in Morocco / Abdelhai Diouri
Food as a semiotic code in Arabic literature / Sabry Hafez.
Notes:
"In association with Centre of Near and Middle Eastern Studies, School of Oriental and African Studies, University of London."
"Based on a conference organized by the Centre of Near and Middle Eastern Studies ... in April 1992"--Pref.
Includes bibliographical references (pages [281]-293) and index.
ISBN:
1860640354
9781860640353
OCLC:
35150905

The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.

We want your feedback!

Thanks for using the Penn Libraries new search tool. We encourage you to submit feedback as we continue to improve the site.

My Account

Shelf Request an item Bookmarks Fines and fees Settings

Guides

Using the Library Catalog Using Articles+ Library Account