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A Taste of Thyme: Culinary Cultures of the Middle East (Tauris Parke Paperbacks)by Sami Zubaida
Synopses & Reviews
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.
From the plains of Central Asia to the Spice Bazaar of Istanbul and the rocky heights of the Atlas mountains, food plays a crucial part in every aspect of life in the Islamic world. This work presents the role of food culture as an emblem throughout the Middle East.
Presents the pivotal role of food culture in the Islamic world. This book will appeal to anyone interested in food and the culture of food. It is written by respected scholars from varied disciplines, and covers a wide range of geographical areas. This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. Written by scholars from different disciplines - history, sociology, geography, anthropology and literature - it covers a wide geographical area, from Central Asia to Morocco.
About the Author
Richard Tapper is Reader in Anthropology at the School of Oriental and African Studies, University of London.
Sami Zubaida is a Reader in Sociology at Birkbeck College, University of London.
Table of Contents
Foreword--Claudia Roden * Introduction--Richard Tapper & Sami Zubaida * Food Production in the Middle East--Tony Allen * National, Communal and Global Dimensions in Middle Eastern Food Cultures--Sami Zubaida * Cuisines, Dishes, Ingredients * From the Caucasus to the Roof of the World--Bert Fragner * The Meyhane or McDonalds?--Holly Chase * The Taste for Layered Bread Among the Nomadic Turks and the Central Asian Origins of Baklava--Charles Perry * Rice in the Culinary Cultures of the Middle East--Sami Zubaida * Al-Kishk --François Aubaile-Sallenave * Food and the Social Order * The Revival of Traditional Cooking in Modern Arabic Cookbooks--Peter Heine * Jewish Food in the Middle East--Claudia Roden * Food and Gender in a Yemeni Community--Ianthe Maclagan * You Are What You Cook--Mai Yamani * Eating Habits and Cultural Boundaries in Northern Iran--Christian Bromberger * The Language of Food * Beyond Taste--Manuela Marín * Blood, Wine and Water--Richard Tapper * Of Leaven Foods--Abdelhai Diouri * Food As a Semiotic Code in Arabic Literature--Sabry Hafez
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Cooking and Food » Regional and Ethnic » Middle Eastern