Culinary cultures of the Middle East
I.B. Tauris, Oct 15, 1994 - Cooking - 302 pages
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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Introduction Richard Tapper and Sami Zubaida
Food Production in the Middle East Tony Allan
National Communal and Global Dimensions
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19th-century Afghanistan al-Andalus al-Warraq almonds Anatolia Arab cookbooks Armenian Azarbayjan baklava blood boiled broth butchers butter Central Asia century cereals chapter cheese chicken codes coffee cold colour common complex consumption cookbooks cookery cooking countries cuisine culinary traditions cultural dishes dough dried drink eaten eating economic eggs Egypt example fast food fesenjan flavour flour fried fruit Gilanis grains guests harira honey important ingredients Iran Iranian Iranian cuisine Iraq Iraqi Islamic Istanbul Jews Kanz kashk kashkak kashkin keshk kishk languages layered leaven livestock mawlid meal meat Meccan Mediterranean Middle East Middle Eastern modern Muslim onions Ottoman Ottoman Empire pastry perfumes Persian polow prepared Qur'an Ramadan recipes region religious restaurants rice ritual saffron Saudi served Shahnameh snack social soup sour milk spices stews sugar sweet symbolic Syria taste Turkey Turkish Turks vegetables wheat wine women word yoghurt Zamakhshari