Download the fantastic book titled Making Levantine Cuisine written by Anny Gaul, available in its entirety in both PDF and EPUB formats for online reading. This page includes a concise summary, a preview of the book cover, and detailed information about "Making Levantine Cuisine", which was released on 08 December 2021. We suggest perusing the summary before initiating your download. This book is a top selection for enthusiasts of the Social Science genre.
Summary of Making Levantine Cuisine by Anny Gaul PDF
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 About Making Levantine Cuisine PDF
- Author : Anny Gaul
- Publisher : University of Texas Press
- Genre : Social Science
- Total Pages : 334 pages
- ISBN : 1477324593
- Release Date : 08 December 2021
- PDF File Size : 45,5 Mb
- Language : English
- Rating : 4/5 from 21 reviews
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