Making Levantine Cuisine is popular PDF and ePub book, written by Anny Gaul in 2021-12-08, it is a fantastic choice for those who relish reading online the Social Science genre. Let's immerse ourselves in this engaging Social Science book by exploring the summary and details provided below. Remember, Making Levantine Cuisine can be Read Online from any device for your convenience.
Making Levantine Cuisine Book PDF Summary
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.
Detail Book of Making Levantine Cuisine PDF
- Author : Anny Gaul
- Release : 08 December 2021
- Publisher : University of Texas Press
- ISBN : 9781477324592
- Genre : Social Science
- Total Page : 334 pages
- Language : English
- PDF File Size : 7,9 Mb
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