Making Levantine Cuisine

Name: Making Levantine Cuisine
Brand: University of Texas Press
SKU: 9781477331880
Price: 176.69 RON
Availability: InStock

Autor: Graham Auman Pitts, Vicki Valosik

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Legare: Carte broșată

Editura: University of Texas Press

Disponibilitate: În depozitul extern

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176.69 lei

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mÉlang...

Informații despre carte

Autor

Graham Auman Pitts, Vicki Valosik

Limbă

engleză

Legare

Carte - Carte broșată

Publicat

2025

Pagini

248

EAN

9781477331880

ISBN

1477331883

Enbook ID

46682415

Editura

University of Texas Press

Greutate

454

Dimensiuni

152 x 229 x 30

Descriere completă

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mÉlange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region's culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform-are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.

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