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• catalog abstract ""This pioneering book explores the culinary cultures of the Middle East in a variety of contexts. Written by specialists from different disciplines - history, sociology, geography, anthropology and literature - it covers a wide geographical area, from Central Asia to Morocco." "Diverse culinary cultures are revealed as overlapping variations on common themes, historically developed and diffused by successive syntheses effected from imperial centres of rule and civilization. These common themes are now being shaped by the processes of modernity: nation-states, mass communications, the industrialization and commercialization of food production, tourism, migrations and the 'invention of tradition'. The contributors discuss various aspects of these historical and contemporary processes, including likely origins and diffusions of 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." "The book is a contribution to the growing body of research and writing on food in history and the social sciences, and provides material for a comparative perspective in the field"--Jacket.".
• catalog contributor b6892100.
• catalog contributor b6892101.
• catalog contributor b6892102.
• catalog contributor b6892103.
• catalog coverage "Middle East History 20th century Congresses.".
• catalog coverage "Middle East Social life and customs Congresses.".
• catalog coverage "Middle East Social life and customs.".
• catalog created "c1994.".
• catalog date "1994".
• catalog date "c1994.".
• catalog dateCopyrighted "c1994.".
• catalog description ""This pioneering book explores the culinary cultures of the Middle East in a variety of contexts. Written by specialists from different disciplines - history, sociology, geography, anthropology and literature - it covers a wide geographical area, from Central Asia to Morocco." "Diverse culinary cultures are revealed as overlapping variations on common themes, historically developed and diffused by successive syntheses effected from imperial centres of rule and civilization. These common themes are now being shaped by the processes of modernity: nation-states, mass communications, the industrialization and commercialization of food production, tourism, migrations and the 'invention of tradition'. The contributors discuss various aspects of these historical and contemporary processes, including likely origins and diffusions of 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." "The book is a contribution to the growing body of research and writing on food in history and the social sciences, and provides material for a comparative perspective in the field"--Jacket.".
• catalog description "Food production in the Middle East / Tony Allan -- National, communal and global dimensions in Middle Eastern food cultures / Sami Zubaida -- From the Caucasus to the roof of the world / Bert Fragner -- Social reality and culinary fiction / Bert Fragner -- The Meyhane or MacDonald's? / Holly Chase.".
• catalog description "Includes bibliographical references (p. [281]-293) and index.".
• catalog description "Rice in the culinary cultures of the Middle East / Sami Zubaida -- Al-Kishk / Franc̦oise Aubaile-Sallenave -- The revival of traditional cooking in modern Arabic cookbooks / Peter Heine -- Jewish food in the Middle East / Claudia Roden -- Food and gender in a Yemeni community / Ianthe Maclagan -- You are what you cook / Mai Yamani -- Eating habits and cultural boundaries in Northern Iran / Christian Bromberger -- Beyond taste / Manuela Marín -- Blood, wine and water / Richard Tapper -- Of leaven foods / Abdelhai Diouri -- Food as a semiotic code in Arabic literature / Sabry Hafez.".
• catalog description "The taste for layered bread among the nomadic Turks and the Central Asian origins of baklava / Charles Perry.".
• catalog extent "xii, 302 p. ;".
• catalog hasFormat "Culinary cultures of the Middle East.".
• catalog identifier "1850437424".
• catalog isFormatOf "Culinary cultures of the Middle East.".
• catalog issued "1994".
• catalog issued "c1994.".
• catalog language "eng".
• catalog publisher "London ; New York : I.B. Tauris,".
• catalog relation "Culinary cultures of the Middle East.".
• catalog spatial "Middle East History 20th century Congresses.".
• catalog spatial "Middle East Social life and customs Congresses.".
• catalog spatial "Middle East Social life and customs.".
• catalog spatial "Middle East".
• catalog subject "394.1/2/0956 20".
• catalog subject "Cooking Middle East History Congresses.".
• catalog subject "Cooking, Middle Eastern History Congresses.".
• catalog subject "Cooking, Middle Eastern History.".
• catalog subject "Food habits Middle East History Congresses.".
• catalog subject "Food habits Middle East History.".
• catalog subject "TX645 .C837 1994".
• catalog tableOfContents "Food production in the Middle East / Tony Allan -- National, communal and global dimensions in Middle Eastern food cultures / Sami Zubaida -- From the Caucasus to the roof of the world / Bert Fragner -- Social reality and culinary fiction / Bert Fragner -- The Meyhane or MacDonald's? / Holly Chase.".
• catalog tableOfContents "Rice in the culinary cultures of the Middle East / Sami Zubaida -- Al-Kishk / Franc̦oise Aubaile-Sallenave -- The revival of traditional cooking in modern Arabic cookbooks / Peter Heine -- Jewish food in the Middle East / Claudia Roden -- Food and gender in a Yemeni community / Ianthe Maclagan -- You are what you cook / Mai Yamani -- Eating habits and cultural boundaries in Northern Iran / Christian Bromberger -- Beyond taste / Manuela Marín -- Blood, wine and water / Richard Tapper -- Of leaven foods / Abdelhai Diouri -- Food as a semiotic code in Arabic literature / Sabry Hafez.".
• catalog tableOfContents "The taste for layered bread among the nomadic Turks and the Central Asian origins of baklava / Charles Perry.".
• catalog title "Culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper.".
• catalog type "History. fast".
• catalog type "text".