A taste of thyme: culinary cultures of the Middle East

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Presents the pivotal role of food culture in the Islamic world, from the plains of Central Asia to the Spice Bazaar of Istanbul and the rocky heights of the Atlas Mountains. This book will appeal to anyone interested in food and the culture of food. It is written by respected scholars from varied disciplines, and covers a wide range of geographical areas. This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. Written by scholars from different disciplines - history, sociology, geography, anthropology and literature - it covers a wide geographical area, from Central Asia to Morocco. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food.

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Food Production in the Middle East Tony Allan
National Communal and Global Dimensions
the perspective

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About the author (2000)

Richard Tapper is Reader in Anthropology at the School of Oriental and African Studies, University of London.

Sami Zubaida is a Reader in Sociology at Birkbeck College, University of London.

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