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Making Levantine Cuisine
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eBook
Making Levantine Cuisine
2021,2022
Overview
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.
Publisher
University of Texas Press
Subject
ISBN
9781477324578, 1477324577, 9781477324585, 1477324585
