Annotations:
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.
Publisher's Remarks:
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.
Product Detail:
Editor: Tapper, Richard
Editor: Zubaida, Sami
Foreword by: Roden, Claudia
Publisher: Tauris I B,
Content Language: English
Book,
Paperback: 320 pages
Weight: 0.76 lbs.
Dimensions: L: 7.74 in. x W: 5 in. x H: 0.94 in.
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