Full Product Details
Author: Anny Gaul ,
Graham Auman Pitts ,
Vicki Valosik
Publisher: University of Texas Press
Imprint: University of Texas Press
Dimensions:
Width: 16.20cm
, Height: 2.80cm
, Length: 23.50cm
Weight: 0.544kg
ISBN: 9781477324578
ISBN 10: 1477324577
Pages: 288
Publication Date: 04 January 2022
Audience:
Professional and scholarly
,
Professional & Vocational
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on.-- ""Food Anthropology"" (1/23/2023 12:00:00 AM) [Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.'-- ""The Nation"" (2/19/2022 12:00:00 AM)
This is an admirable and timely collection addressing key topics at the interface of Middle Eastern and culinary studies. The scholarship is excellent; and recipes, reminiscences, and poetry add complementary modes of describing modern Levantine cuisine. It’s wonderful to have so many insights into the relations between culinary, political, and economic history of this fascinating and pivotal part of the world. There’s lots to love about this volume. — Rachel Laudan, author of Cuisine and Empire: Cooking in World History This important collection is an absolute delight. Bringing together historians, anthropologists, and literary scholars, but also poets and food writers, it is interdisciplinary in the true sense of the term. Taken together, these enlightening essays do more than simply provide us with new insight into Middle Eastern foodways: they also open up new conversations and suggest new ways of looking at the world. This book is indispensable reading for all those interested in the region's rich culinary cultures.— Andrew Arsan, author of Lebanon: A Country in Fragments [Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.'— The Nation A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on.— Food Anthropology
This is an admirable and timely collection addressing key topics at the interface of Middle Eastern and culinary studies. The scholarship is excellent; and recipes, reminiscences, and poetry add complementary modes of describing modern Levantine cuisine. It's wonderful to have so many insights into the relations between culinary, political, and economic history of this fascinating and pivotal part of the world. There's lots to love about this volume. - Rachel Laudan, author of Cuisine and Empire: Cooking in World History This important collection is an absolute delight. Bringing together historians, anthropologists, and literary scholars, but also poets and food writers, it is interdisciplinary in the true sense of the term. Taken together, these enlightening essays do more than simply provide us with new insight into Middle Eastern foodways: they also open up new conversations and suggest new ways of looking at the world. This book is indispensable reading for all those interested in the region's rich culinary cultures.- Andrew Arsan, author of Lebanon: A Country in Fragments
Author Information
Anny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.
