000			02078nam a22002657a 4500
003			OSt
005			20230703143400.0
008			230703b |||||||| |||| 00| 0 eng d
020			_a9781477324578
040			_aTxU/DLC _beng _erda _cNVIC _dDLC
245	0	0	_aMaking Levantine Cuisine: _bModern Foodways of the Eastern Mediterranean
264		1	_aAustin: _bUniversity of Texas Press, _c2021
300			_axv, 231 p., _c24 cm
504			_aIncludes bibliographical references (pages 219-222) and index.
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"-- _cProvided by publisher.
650		0	_aCooking _zMiddle East _xHistory
650		0	_aCuisine _xHistory _zMiddle East
650		0	_aCooking _xSocial aspects _zMiddle East _xHistory
650		0	_aFood _xSocial aspects _zMiddle East _xHistory
650		0	_aFood _zMiddle East
700	1		_aAnny Gaul _eeditor _econtributor
700	1		_aGraham Auman Pitts _eeditor _econtributor
700	1		_aVicki Valosik _eeditor
942			_2ddc _cBK
999			_c16124 _d16124