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\"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.

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.

Falafel are an ancient Middle Eastern food originally made with broad beans or chickpeas, which are crushed and mixed with herbs and spices and moulded into patties. They are then traditionally served in pitta bread pockets with salad and dips such as hummus, tzatziki or tahini sauce. The rest of the world have since caught on to the delights of falafel, and chickpea patties have steadily been becoming the darlings of vegans and vegetarians, picnic goers, festival food trucks and supermarket delis since the early 2000s. It's not hard to see why: quick, easy and inexpensive for home-cooks to make, they also fall into that wondrous overlapping category of being crave-worthy and satisfying (up there with chips and other such savoury morsels) as well as nutritious and fairly low in fat. What's more, chickpeas are a brilliant source of protein for those who don't eat meat. They are rich in fibre, as well as nutrients manganese and folate. But the health benefits don't stop with chickpeas - modern falafel are often made with added vegetables, nuts and seeds, lentils, or other grains and legumes, as are many in this book.

Seventeen papers demonstrate how zooarchaeologists engage with questions of identity through culinary references, livestock husbandry practices and land use. Contributions combine hitherto unpublished zooarchaeological data from regions straddling a wide geographic expanse between Greece in the West and India in the East and spanning a time range from the latest part of the Palaeolithic to the Middle Ages. The vitality of a hands-on approach to data presentation and interpretation carried out primarily at the level of the individual site – the arena of research providing the bread and butter of zooarchaeological work conducted in southwest Asia – is demonstrated. Among the themes explored are shifting identities of late hunter-gatherers through interactions with settled agrarian societies; the management of camp sites by early complex hunter-gatherers; processes of assimilation of Roman culinary practices among Egyptian elites; and the propagation of medieval pilgrim identity through the use of seashell insignia. A wealth of new data is discussed and a wide variety of applications of analytical approaches are applied to particular case studies within the framework of social and contextual zooarchaeology. The volume constitutes the proceedings of the 11th meeting of the ICAZ Working Group - Archaeozoology of Southwestern Asia and Adjacent Areas (ASWA).

\"A guide to the Mediterranean and Middle Eastern cuisine the author makes at home, full of big, bold flavors and simple but wow-worthy vegetarian recipes\"-- Provided by publisher.

When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv'sFalafel Nationmoves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the \"Jewish State\" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene-the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking,Falafel Nationexplains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.

Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.

Investigation of premature mortality by seven emission sources of atmospheric pollutants shows that outdoor air pollution, mostly by fine particulate matter, leads to more than three million premature deaths per year worldwide, which could double by 2050. Links between air pollution and premature mortality Premature mortality can be linked to a wide range of causes including the effect of outdoor air pollutants such as ozone and fine particulate matter on human health. This paper investigates the link between premature mortality and seven sources of atmospheric pollutants in urban and rural environments. Jos Lelieveld et al . find that outdoor air pollution, mostly by fine particulate matter, leads to around three million premature deaths per year worldwide. Emissions from residential energy use such as heating and cooking, prevalent in India and China, have the largest effect on premature mortality globally. In large areas of the United States and a few other countries, emissions from traffic and power generation are important, whereas in the eastern USA, Europe, Russia and East Asia agricultural emissions make the largest relative contribution to fine particulate matter, with the overall health effect depending on assumptions regarding particle toxicity. Assessment of the global burden of disease is based on epidemiological cohort studies that connect premature mortality to a wide range of causes 1 , 2 , 3 , 4 , 5 , including the long-term health impacts of ozone and fine particulate matter with a diameter smaller than 2.5 micrometres (PM 2.5 ) 3 , 4 , 5 , 6 , 7 , 8 , 9 . It has proved difficult to quantify premature mortality related to air pollution, notably in regions where air quality is not monitored, and also because the toxicity of particles from various sources may vary 10 . Here we use a global atmospheric chemistry model to investigate the link between premature mortality and seven emission source categories in urban and rural environments. In accord with the global burden of disease for 2010 (ref. 5 ), we calculate that outdoor air pollution, mostly by PM 2.5 , leads to 3.3 (95 per cent confidence interval 1.61–4.81) million premature deaths per year worldwide, predominantly in Asia. We primarily assume that all particles are equally toxic 5 , but also include a sensitivity study that accounts for differential toxicity. We find that emissions from residential energy use such as heating and cooking, prevalent in India and China, have the largest impact on premature mortality globally, being even more dominant if carbonaceous particles are assumed to be most toxic. Whereas in much of the USA and in a few other countries emissions from traffic and power generation are important, in eastern USA, Europe, Russia and East Asia agricultural emissions make the largest relative contribution to PM 2.5 , with the estimate of overall health impact depending on assumptions regarding particle toxicity. Model projections based on a business-as-usual emission scenario indicate that the contribution of outdoor air pollution to premature mortality could double by 2050.

'I'm a firm believer in the human need for joy - and let's be honest, life would be very bleak without a touch of sweetness from time to time.' - SUQAR is a celebration of the sweet Middle East. Through more than 110 exciting recipes, acclaimed food writers Greg and Lucy Malouf take you on a sumptuous tour across the region. Be tempted by flaky, nut-stuffed pastries and delicate milk puddings, exotic fruit salads, silken sorbets, syrup-soaked fritters and a delectable range of spiced cakes and cookies, or try your hand at refreshing drinks and exquisite confectionery and preserves. Many of SUQAR's recipes are inspired by Greg's childhood memories, others by the Maloufs' extensive travels. Some are favourites from Greg's restaurant menus, past and present, and all meld ancient traditions and modern influences in his signature style. Above all, the recipes in SUQAR express the spirit of sharing and generosity that defines Middle Eastern cuisine.

Dietary diversity, commonly assessed using the Shannon index, reflects dietary structure and food-group variety. However, whether dietary diversity is more closely associated with demographic characteristics or lifestyle-related factors remains unclear. To examine associations between dietary diversity based on 10 food groups and demographic and lifestyle-related factors among Japanese corporate employees. This cross-sectional study analyzed data from 925 company employees aged 20-59 years. The Shannon index was calculated from 10 food groups. Associations with age, sex, body mass index (BMI), workplace location, occupation, household composition, home cooking, and lunch type were evaluated using analysis of variance, analysis of covariance (ANCOVA), and permutational multivariate analysis of variance (PERMANOVA). Dietary diversity was more closely associated with lifestyle-related factors, particularly household composition and home cooking, than with demographic characteristics. Individuals living alone exhibited lower Shannon index values than those living in multiperson households. Notably, home cooking was associated with greater dietary diversity among participants in multiperson households, whereas no such association was observed among individuals living alone. PERMANOVA analyses also suggested differences in dietary structure according to household composition. Household composition may influence dietary structure and may modify the association between home cooking and dietary diversity. These findings suggest that determinants of dietary diversity may be context-dependent.