Making Levantine Cuisine (Paperback)

Anny Gaul

16 ratings by Goodreads

Language: English

Published by University of Texas Press, Austin, TX, 2025

1477331883 / 9781477331880

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Paperback. Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mElange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the regions 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. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transformare unified but not uniform. This book brings much-needed scholarly attention to the regions culinary cultures while teasing apart the tangled histories and knotted migrations of food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Seller Inventory # 9781477331880

Title
Making Levantine Cuisine (Paperback)
Author
Anny Gaul
Publisher
University of Texas Press, Austin, TX
Publication year
2025
Condition
new
Binding
Paperback
Language
English
ISBN 10
1477331883
ISBN 13
9781477331880

Grand Eagle Retail

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