Making Levantine cuisine: modern foodways of the Eastern Mediterranean
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 t...
Gespeichert in:
| Weitere Verfasser: | , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Austin
University of Texas Press
2021
|
| Ausgabe: | First edition |
| Schriftenreihe: | Middle Eastern studies
|
| Schlagworte: | |
| Online-Zugang: | BSB01 FAB01 FAW01 FCO01 FHA01 FKE01 FLA01 UBG01 UBY01 UPA01 URL des Erstveröffentlichers |
| Zusammenfassung: | 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 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 Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region |
| Beschreibung: | 1 Online-Ressource (xv, 231 Seiten) 1 Karte |
| ISBN: | 9781477324585 |
| DOI: | 10.7560/324578 |
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Datensatz im Suchindex
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| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| discipline_str_mv | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.7560/324578 |
| edition | First edition |
| format | Electronic eBook |
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| spelling | Making Levantine cuisine modern foodways of the Eastern Mediterranean edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik First edition Austin University of Texas Press 2021 1 Online-Ressource (xv, 231 Seiten) 1 Karte txt rdacontent c rdamedia cr rdacarrier Middle Eastern studies 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 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 Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region SOCIAL SCIENCE / General bisacsh Cooking Social aspects Middle East History Cooking Middle East History Cooking Middle East Cooking, Middle Eastern History Cooking, Middle Eastern Food Social aspects Middle East History Food Middle East (DE-588)4143413-4 Aufsatzsammlung gnd-content Gaul, Anny edt Pitts, Graham Auman edt Valosik, Vicki edt https://doi.org/10.7560/324578 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Making Levantine cuisine modern foodways of the Eastern Mediterranean SOCIAL SCIENCE / General bisacsh Cooking Social aspects Middle East History Cooking Middle East History Cooking Middle East Cooking, Middle Eastern History Cooking, Middle Eastern Food Social aspects Middle East History Food Middle East |
| subject_GND | (DE-588)4143413-4 |
| title | Making Levantine cuisine modern foodways of the Eastern Mediterranean |
| title_auth | Making Levantine cuisine modern foodways of the Eastern Mediterranean |
| title_exact_search | Making Levantine cuisine modern foodways of the Eastern Mediterranean |
| title_exact_search_txtP | Making Levantine cuisine modern foodways of the Eastern Mediterranean |
| title_full | Making Levantine cuisine modern foodways of the Eastern Mediterranean edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik |
| title_fullStr | Making Levantine cuisine modern foodways of the Eastern Mediterranean edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik |
| title_full_unstemmed | Making Levantine cuisine modern foodways of the Eastern Mediterranean edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik |
| title_short | Making Levantine cuisine |
| title_sort | making levantine cuisine modern foodways of the eastern mediterranean |
| title_sub | modern foodways of the Eastern Mediterranean |
| topic | SOCIAL SCIENCE / General bisacsh Cooking Social aspects Middle East History Cooking Middle East History Cooking Middle East Cooking, Middle Eastern History Cooking, Middle Eastern Food Social aspects Middle East History Food Middle East |
| topic_facet | SOCIAL SCIENCE / General Cooking Social aspects Middle East History Cooking Middle East History Cooking Middle East Cooking, Middle Eastern History Cooking, Middle Eastern Food Social aspects Middle East History Food Middle East Aufsatzsammlung |
| url | https://doi.org/10.7560/324578 |
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