Making Levantine Cuisine : : Modern Foodways of the Eastern Mediterranean / / ed. by Anny Gaul, Graham Auman Pitts, Vicki Valosik.

• Superior document: Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2021 English
• MitwirkendeR: Auman Pitts, Graham,; Azzam, Zeina,; Dolbee, Samuel,; Gaul, Anny,; Gratien, Chris,; Hirsch, Dafna,; Kabalan, Michel,; Kashdan, Harry Eli,; Kassis, Reem,; MacDougall, Susan,; Meneley, Anne,; Pekow, Sara,; Sienna, Noam,; Tahhan, Antonio,; Zeidy, Suzanne,
• HerausgeberIn: Gaul, Anny,; Pitts, Graham Auman,; Valosik, Vicki,
• Place / Publishing House: Austin : : University of Texas Press, , [2021]; ©2021
• Year of Publication: 2021
• Language: English
• Physical Description: 1 online resource (247 p.) :; 1 map
• Other title: Frontmatter --; Contents --; A Note on Transliteration --; Preface --; Introduction: Making Levantine Cuisine --; PART I. Making Levantine Food Cultures --; 1 When Did Kibbe Become Lebanese? The Social Origins of National Food Culture --; 2 Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South --; 3 The Transformation of Sugar in Syria: From Luxury to Everyday Commodity --; 4 Pistachios and Pomegranates: Vignettes from Aleppo --; PART II. Revisiting Foodways in Israel- Palestine --; 5 Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period --; 6 The Companion to Every Bite: Palestinian Olive Oil in the Levant --; 7 Even in a Small Country Like Palestine, Cuisine Is Regional --; PART III. Levantine Cuisine beyond Borders --; 8 Embodying Levantine Cooking in East Amman, Jordan --; 9 Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century --; 10 Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World --; 11 Fine Dining to Street Food: Egypt’s Restaurant Culture in Transition --; Conclusion: Writing Levantine Cuisine --; Further Reading and Cooking --; Contributors --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9781477324585; 9783110754001; 9783110753776; 9783110754186; 9783110753967; 9783110745276
• DOI: 10.7560/324578
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Anny Gaul, Graham Auman Pitts, Vicki Valosik.

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.