MARC details
000 -LEADER |
fixed length control field |
02078nam a22002657a 4500 |
003 - CONTROL NUMBER IDENTIFIER |
control field |
OSt |
005 - DATE AND TIME OF LATEST TRANSACTION |
control field |
20230703143400.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
fixed length control field |
230703b |||||||| |||| 00| 0 eng d |
020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
International Standard Book Number |
9781477324578 |
040 ## - CATALOGING SOURCE |
Original cataloging agency |
TxU/DLC |
Language of cataloging |
eng |
Description conventions |
rda |
Transcribing agency |
NVIC |
Modifying agency |
DLC |
245 00 - TITLE STATEMENT |
Title |
Making Levantine Cuisine: |
Remainder of title |
Modern Foodways of the Eastern Mediterranean |
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
Place of production, publication, distribution, manufacture |
Austin: |
Name of producer, publisher, distributor, manufacturer |
University of Texas Press, |
Date of production, publication, distribution, manufacture, or copyright notice |
2021 |
300 ## - PHYSICAL DESCRIPTION |
Extent |
xv, 231 p., |
Dimensions |
24 cm |
504 ## - BIBLIOGRAPHY, ETC. NOTE |
Bibliography, etc |
Includes bibliographical references (pages 219-222) and index. |
520 ## - SUMMARY, ETC. |
Summary, etc. |
"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"-- |
Assigning source |
Provided by publisher. |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cooking |
Geographic subdivision |
Middle East |
General subdivision |
History |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cuisine |
General subdivision |
History |
Geographic subdivision |
Middle East |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Cooking |
General subdivision |
Social aspects |
Geographic subdivision |
Middle East |
General subdivision |
History |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food |
General subdivision |
Social aspects |
Geographic subdivision |
Middle East |
General subdivision |
History |
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
Topical term or geographic name as entry element |
Food |
Geographic subdivision |
Middle East |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Anny Gaul |
Relator term |
editor |
-- |
contributor |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Graham Auman Pitts |
Relator term |
editor |
-- |
contributor |
700 1# - ADDED ENTRY--PERSONAL NAME |
Personal name |
Vicki Valosik |
Relator term |
editor |
942 ## - ADDED ENTRY ELEMENTS (KOHA) |
Source of classification or shelving scheme |
Dewey Decimal Classification |
Koha item type |
Books |