Culinary cultures of the Middle East

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I.B. Tauris, Oct 15, 1994 - Cooking - 302 pages
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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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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


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

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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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