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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.
Buy A Taste of Thyme: Culinary Cultures of the Middle East by Sami Zubaida, Richard Tapper, University of London Centre of Near and Middle Eastern Studies , M.D. Ann R. Stark, Frank M. Turner, Dana Regan & Jon Buller from our Christian Books store - isbn: 9781860646034 & 1860646034
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