rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Making Levantine cuisine
    sub title: modern foodways of the Eastern Mediterranean
  name:
    name part: Gaul, Anny
    role:
      role term: editor,
    role:
      role term: contributor.
  name:
    name part: Pitts, Graham Auman
    role:
      role term: editor,
    role:
      role term: contributor.
  name:
    name part: Valosik, Vicki
    role:
      role term: editor.
  name:
    name part: EBSCOhost
  type of resource: text
  genre: bibliography
  genre: Electronic books.
  origin info:
    place:
      place term: txu
    date issued: 2021
    copyright date: 2021
    edition: First edition.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource () : maps.
  table of contents: Part I: Making Levantine food cultures -- When did kibbe become Lebanese? The social origins of national food culture / Graham Auman Pitts and Michel Kabalan -- Adana kebabs and Antep pistachios: place, displacement, and cuisine of the Turkish south / Samuel Dolbee and Chris Gratien -- The transformation of sugar in Syria: from luxury to everyday commodity / Sara Pekow -- Pistachios and pomegranates: vignettes from Aleppo (essay & recipes) / Antonio Tahhan -- Part II: Revisiting foodways in Israel-Palestine. Palestinian urban food venues as "contact zones" between Arabs and Jews during the British Mandate period / Dafna Hirsch -- The companion to every bite: Palestinian olive oil in the Levant / Anne Meneley -- Even in Palestine cuisine is regional (essay & recipes) / Reem Kassis -- Part III: Levantine cuisine beyond borders. Embodying Levantine cooking in East Amman, Jordan / Susan MacDougall -- Shakshūka for all seasons: Tunisian Jewish foodways at the turn of the twentieth century / Noam Sienna -- Unmaking Levantine cuisine: the Levant, the Mediterranean, and the world / Harry Kashdan -- From fine dining to street food: Egypt's food culture in transition through the eyes of La Bodega (essay & recipes) / Suzanne Zeidy -- Conclusion: writing Levantine cuisine / Anny Gaul with poetry by Zeina Azzam.
  note: edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.
  note: Includes bibliographical references and index.
  subject:
    geographic code: aw-----
  subject:
    topic: Cooking
    geographic: Middle East
  subject:
    topic: Cooking, Middle Eastern
  subject:
    topic: Cooking
    geographic: Middle East
    topic: History
  subject:
    topic: Cooking, Middle Eastern
    topic: History
  subject:
    topic: Cooking
    topic: Social aspects
    geographic: Middle East
    topic: History
  subject:
    topic: Food
    topic: Social aspects
    geographic: Middle East
    topic: History
  subject:
    topic: Food
    geographic: Middle East
  subject:
    topic: Cooking
  subject:
    topic: Cooking, Middle Eastern
  subject:
    topic: Cooking
    topic: Social aspects
  subject:
    topic: Food
  subject:
    topic: Food
    topic: Social aspects
  subject:
    geographic: Middle East
  classification: TX725.M628 M335 2021
  classification: 641.5956
  related item:
    title info:
      title: Making Levantine cuisine
    origin info:
      publisher: Austin : University of Texas Press, 2021.
      edition: First edition.
    identifier: (DLC) 2021012109
  identifier: 9781477324592
  identifier: 1477324593
  identifier: 9781477324585
  identifier: 1477324585
  identifier: 9781477324578
  identifier: 2021012110
  identifier: http://proxy.library.tamu.edu/login
  record info:
    record content source: DLC
    record creation date: 210316
    record change date: 20220201115403.7
    record identifier: in00004632104
    language of cataloging:
      language term: eng