Making Levantine Cuisine

Name: Making Levantine Cuisine
Brand: University of Texas Press
SKU: 9781477331880
Price: 35.52 EUR
Availability: InStock

Автор: Graham Auman Pitts, Vicki Valosik

Език:

Корици: С меки корици

Издател: University of Texas Press

Наличност: Външен склад

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35.52 € 69.46 лв

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

Информация за книгата

Автор

Graham Auman Pitts, Vicki Valosik

Език

Английски език

Корици

Книга - С меки корици

Издадена

2025

страници

248

EAN

9781477331880

ISBN

1477331883

Enbook ID

46682415

Издател

University of Texas Press

Теглоt

454

Размери

152 x 229 x 30

Пълно описание

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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Пълно описание

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