by Sami Zubaida (Editor), Richard Tapper (Editor)
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on 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. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.
Author Biography
Richard Tapper is Reader in Anthropology at the School of Oriental and African Studies, University of London.
Sami Zubaida is a Reader in Sociology at Birkbeck College, University of London.
Number of Pages: 320
Dimensions: 0.94 x 7.74 x 5 IN
Publication Date: February 16, 2001
