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010 a| 2021012109;

020 a| 9781477324578q| (hardcover);

020 z| 9781477324585q| (ebook other);

020 z| 9781477324592q| (ebook);

035 a| (WaSeSS)ssj0002548972;

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050 00 a| TX725.M628b| M335 2021;

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245 00 a| Making Levantine cuisineh| [electronic resource] :b| modern foodways of the Eastern Mediterranean /c| edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.;

250 a| First edition.;

260 a| Austin :b| University of Texas Press,c| 2021.;

300 a| xv, 231 pages ;c| 24 cm;

504 a| Includes bibliographical references (pages 219-222) and index.;

506 a| Available only to authorized users.;

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"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Cookingz| Middle East.=| ^A1013260;

650 0 a| Cooking, Middle Eastern.=| ^A19779;

650 0 a| Cookingz| Middle Eastx| History.=| ^A1013260;

650 0 a| Cooking, Middle Easternx| History.=| ^A19779;

650 0 a| Foodz| Middle East.=| ^A422;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Gaul, Anny.=| ^A1439083;

700 1 a| Pitts, Graham Auman.=| ^A1439084;

700 1 a| Valosik, Vicki.=| ^A1439085;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=6845308;

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Making Levantine cuisine modern foodways of the Eastern Mediterranean / edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.

Other author	Gaul, Anny.
Other author	Pitts, Graham Auman.
Other author	Valosik, Vicki.
Format	Electronic
Edition	First edition.
Publication Info	Austin : University of Texas Press, 2021.
Description	xv, 231 pages ; 24 cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Cooking--Middle East. Cooking, Middle Eastern. Cooking--Middle East. --History. Cooking, Middle Eastern--History. Cooking--Social aspects. --Middle East. --History. Food--Social aspects. --Middle East. --History. Food--Middle East.

Abstract	"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"-- Provided by publisher.
Bibliography note	Includes bibliographical references (pages 219-222) and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2021012109
ISBN	9781477324578 (hardcover)
ISBN	(ebook other)
ISBN	(ebook)

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Making Levantine cuisine modern foodways of the Eastern Mediterranean / edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.

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