Bağış 15 Eylül 2024 – 1 Ekim 2024 Bağış toplama hakkında

Making Levantine Cuisine: Modern Foodways of the Eastern...

Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean

Anny Gaul (editor), Graham Auman Pitts (editor), Vicki Valosik (editor)
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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 Cuisineprovides 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 comprise 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 Cuisinedraws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.

Yıl:
2021
Yayımcı:
University of Texas Press
Dil:
english
ISBN 10:
1477324585
ISBN 13:
9781477324585
ISBN:
2021012110
Dosya:
PDF, 3.39 MB
IPFS:
CID , CID Blake2b
english, 2021
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