Culinary cultures of the Middle East

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I.B. Tauris, Oct 15, 1994 - Cooking - 302 pages
2 Reviews
Covering an immense geographical area, from Central Asia to Morocco, this book explores a wide range of topics. Included in the book are discussions of food production, the role of food in contemporary national cultures, medieval culinary traditions and changes in eating habits.

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Review: A Taste of Thyme: Culinary Cultures of the Middle East

User Review  - Amal - Goodreads

This is an excellent book for anybody who is interested in the culinary history, edicates, and foods native to the middle east, North Africa and central Asia. this is a wealth of information that will ... Read full review

LibraryThing Review

User Review  - drinkingtea - LibraryThing

Lots of articles just the right size. One can read about the history of layered bread, the types of rice eaten, and who eats what when. Read full review

Contents

Introduction Richard Tapper and Sami Zubaida
1
Food Production in the Middle East Tony Allan
19
National Communal and Global Dimensions
33
Copyright

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About the author (1994)

Sami Zubaida is Professor of Politics and Sociology at Birkbeck College, University of London, and author of "Islam, the People and the State" (I.B.Tauris).

Richard Tapper lived and worked around the world before spending six years on the Spanish island of Mallorca owning and operating a tapas bar and restaurant. He currently lives in Australia.

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