http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
modern foodways of the Eastern Mediterranean
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.
edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik.
Includes bibliographical references and index.
Austin : University of Texas Press, 2021.