Making Levantine cuisine : modern foodways of the Eastern Mediterranean / edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.

Format:

Book

Contributor:

Gaul, Anny, editor, contributor.

Pitts, Graham Auman, editor, contributor.

Valosik, Vicki, editor.

ProQuest ebook central.

Language:

English

Subjects (All):

Cooking--Middle East.

Cooking.

Cooking, Middle Eastern.

Cooking--Middle East--History.

Cooking, Middle Eastern--History.

Cooking--Social aspects--Middle East--History.

Food--Social aspects--Middle East--History.

Food.

Food--Middle East.

Food--Social aspects.

History.

Cooking--Social aspects.

Middle East.

Physical Description:

1 online resource : maps

Edition:

First edition.

Place of Publication:

Austin : University of Texas Press, 2021.

[Place of publication not identified] : [publisher not identified], [2021]

System Details:

text file

Contents:

Part I: Making Levantine food cultures

When did kibbe become Lebanese? The social origins of national food culture / Graham Auman Pitts and Michel Kabalan

Adana kebabs and Antep pistachios: place, displacement, and cuisine of the Turkish south / Samuel Dolbee and Chris Gratien

The transformation of sugar in Syria: from luxury to everyday commodity / Sara Pekow

Pistachios and pomegranates: vignettes from Aleppo (essay & recipes) / Antonio Tahhan

Part II: Revisiting foodways in Israel-Palestine. Palestinian urban food venues as "contact zones" between Arabs and Jews during the British Mandate period / Dafna Hirsch

The companion to every bite: Palestinian olive oil in the Levant / Anne Meneley

Even in Palestine cuisine is regional (essay & recipes) / Reem Kassis

Part III: Levantine cuisine beyond borders. Embodying Levantine cooking in East Amman, Jordan / Susan MacDougall

Shakshūka for all seasons: Tunisian Jewish foodways at the turn of the twentieth century / Noam Sienna

Unmaking Levantine cuisine: the Levant, the Mediterranean, and the world / Harry Kashdan

From fine dining to street food: Egypt's food culture in transition through the eyes of La Bodega (essay & recipes) / Suzanne Zeidy

Conclusion: writing Levantine cuisine / Anny Gaul with poetry by Zeina Azzam.

Notes:

Includes bibliographical references and index.

Electronic reproduction. Ann Arbor, MI Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on February 01, 2022).

Other Format:

Print version: Making Levantine cuisine

ISBN:

9781477324592

1477324593

9781477324585

1477324585

Publisher Number:

99989700395

Access Restriction:

Restricted for use by site license.