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  - Kate - Goodreads

Some interesting chapters, others to skip through. This is not a book that is necessary to read cover to cover and I am through with it. I'm glad I have it and am sure I'll refer to it. It has a good ... Read full review

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


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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