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: | DE-12 DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-473 DE-706 DE-739 Volltext |
| 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 |
Internformat
MARC
| LEADER | 00000nam a2200000zc 4500 | ||
|---|---|---|---|
| 001 | BV048195532 | ||
| 003 | DE-604 | ||
| 005 | 20231218 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 220503s2021 xx |||| o|||| 00||| eng d | ||
| 020 | |a 9781477324585 |9 978-1-4773-2458-5 | ||
| 024 | 7 | |a 10.7560/324578 |2 doi | |
| 035 | |a (ZDB-23-DGG)9781477324585 | ||
| 035 | |a (ZDB-23-DSL)9781477324585 | ||
| 035 | |a (OCoLC)1314900608 | ||
| 035 | |a (DE-599)BVBBV048195532 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-12 |a DE-1043 |a DE-1046 |a DE-858 |a DE-859 |a DE-860 |a DE-473 |a DE-739 |a DE-706 | ||
| 082 | 0 | |a 641.5956 |2 23 | |
| 245 | 1 | 0 | |a Making Levantine cuisine |b modern foodways of the Eastern Mediterranean |c edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik |
| 250 | |a First edition | ||
| 264 | 1 | |a Austin |b University of Texas Press |c 2021 | |
| 300 | |a 1 Online-Ressource (xv, 231 Seiten) |b 1 Karte | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 490 | 0 | |a Middle Eastern studies | |
| 520 | |a 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 | ||
| 650 | 7 | |a SOCIAL SCIENCE / General |2 bisacsh | |
| 650 | 4 | |a Cooking |x Social aspects |z Middle East |x History | |
| 650 | 4 | |a Cooking |z Middle East |x History | |
| 650 | 4 | |a Cooking |z Middle East | |
| 650 | 4 | |a Cooking, Middle Eastern |x History | |
| 650 | 4 | |a Cooking, Middle Eastern | |
| 650 | 4 | |a Food |x Social aspects |z Middle East |x History | |
| 650 | 4 | |a Food |z Middle East | |
| 655 | 7 | |0 (DE-588)4143413-4 |a Aufsatzsammlung |2 gnd-content | |
| 700 | 1 | |a Gaul, Anny |4 edt | |
| 700 | 1 | |a Pitts, Graham Auman |4 edt | |
| 700 | 1 | |a Valosik, Vicki |4 edt | |
| 856 | 4 | 0 | |u https://doi.org/10.7560/324578 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-23-DSL | ||
| 940 | 1 | |q ZDB-23-DSL21 | |
| 943 | 1 | |a oai:aleph.bib-bvb.de:BVB01-033576655 | |
| 966 | e | |u https://doi.org/10.7560/324578?locatt=mode:legacy |l DE-12 |p ZDB-23-DSL |q BSB_DSL_UniversityTexasPress |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-1043 |p ZDB-23-DGG |q FAB_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-1046 |p ZDB-23-DGG |q FAW_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-858 |p ZDB-23-DGG |q FCO_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-859 |p ZDB-23-DGG |q FKE_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-860 |p ZDB-23-DGG |q FLA_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-473 |p ZDB-23-DGG |q UBG_PDA_DGG |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-706 |p ZDB-23-DSL |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.7560/324578 |l DE-739 |p ZDB-23-DGG |q UPA_PDA_DGG |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1824508078069907456 |
|---|---|
| adam_text | |
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author2 | Gaul, Anny Pitts, Graham Auman Valosik, Vicki |
| author2_role | edt edt edt |
| author2_variant | a g ag g a p ga gap v v vv |
| author_facet | Gaul, Anny Pitts, Graham Auman Valosik, Vicki |
| building | Verbundindex |
| bvnumber | BV048195532 |
| collection | ZDB-23-DSL |
| ctrlnum | (ZDB-23-DGG)9781477324585 (ZDB-23-DSL)9781477324585 (OCoLC)1314900608 (DE-599)BVBBV048195532 |
| dewey-full | 641.5956 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.5956 |
| dewey-search | 641.5956 |
| dewey-sort | 3641.5956 |
| 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 |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>00000nam a2200000zc 4500</leader><controlfield tag="001">BV048195532</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20231218</controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">220503s2021 xx |||| o|||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781477324585</subfield><subfield code="9">978-1-4773-2458-5</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.7560/324578</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-23-DGG)9781477324585</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-23-DSL)9781477324585</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1314900608</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV048195532</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-1043</subfield><subfield code="a">DE-1046</subfield><subfield code="a">DE-858</subfield><subfield code="a">DE-859</subfield><subfield code="a">DE-860</subfield><subfield code="a">DE-473</subfield><subfield code="a">DE-739</subfield><subfield code="a">DE-706</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">641.5956</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Making Levantine cuisine</subfield><subfield code="b">modern foodways of the Eastern Mediterranean</subfield><subfield code="c">edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">First edition</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Austin</subfield><subfield code="b">University of Texas Press</subfield><subfield code="c">2021</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xv, 231 Seiten)</subfield><subfield code="b">1 Karte</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Middle Eastern studies</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">SOCIAL SCIENCE / General</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield><subfield code="x">Social aspects</subfield><subfield code="z">Middle East</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield><subfield code="z">Middle East</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking</subfield><subfield code="z">Middle East</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking, Middle Eastern</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Cooking, Middle Eastern</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="x">Social aspects</subfield><subfield code="z">Middle East</subfield><subfield code="x">History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food</subfield><subfield code="z">Middle East</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gaul, Anny</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Pitts, Graham Auman</subfield><subfield code="4">edt</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Valosik, Vicki</subfield><subfield code="4">edt</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-23-DSL</subfield></datafield><datafield tag="940" ind1="1" ind2=" "><subfield code="q">ZDB-23-DSL21</subfield></datafield><datafield tag="943" ind1="1" ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-033576655</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578?locatt=mode:legacy</subfield><subfield code="l">DE-12</subfield><subfield code="p">ZDB-23-DSL</subfield><subfield code="q">BSB_DSL_UniversityTexasPress</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-1043</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FAB_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-1046</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FAW_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-858</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FCO_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-859</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FKE_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-860</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">FLA_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-473</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">UBG_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-706</subfield><subfield code="p">ZDB-23-DSL</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.7560/324578</subfield><subfield code="l">DE-739</subfield><subfield code="p">ZDB-23-DGG</subfield><subfield code="q">UPA_PDA_DGG</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| genre | (DE-588)4143413-4 Aufsatzsammlung gnd-content |
| genre_facet | Aufsatzsammlung |
| id | DE-604.BV048195532 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T19:45:11Z |
| indexdate | 2025-02-19T17:34:53Z |
| institution | BVB |
| isbn | 9781477324585 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033576655 |
| oclc_num | 1314900608 |
| open_access_boolean | |
| owner | DE-12 DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-473 DE-BY-UBG DE-739 DE-706 |
| owner_facet | DE-12 DE-1043 DE-1046 DE-858 DE-859 DE-860 DE-473 DE-BY-UBG DE-739 DE-706 |
| physical | 1 Online-Ressource (xv, 231 Seiten) 1 Karte |
| psigel | ZDB-23-DSL ZDB-23-DSL21 ZDB-23-DSL BSB_DSL_UniversityTexasPress ZDB-23-DGG FAB_PDA_DGG ZDB-23-DGG FAW_PDA_DGG ZDB-23-DGG FCO_PDA_DGG ZDB-23-DGG FKE_PDA_DGG ZDB-23-DGG FLA_PDA_DGG ZDB-23-DGG UBG_PDA_DGG ZDB-23-DGG UPA_PDA_DGG |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | University of Texas Press |
| record_format | marc |
| series2 | Middle Eastern studies |
| 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 |
| work_keys_str_mv | AT gaulanny makinglevantinecuisinemodernfoodwaysoftheeasternmediterranean AT pittsgrahamauman makinglevantinecuisinemodernfoodwaysoftheeasternmediterranean AT valosikvicki makinglevantinecuisinemodernfoodwaysoftheeasternmediterranean |