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Food Culture in the Mediterranean
Series: Food Culture around the World
 Carol Helstosky

0-313-34626-7/978-0-313-34626-2

Description
This one-stop source provides the broadest possible understanding of food culture throughout the region, from the Europe Mediterranean to the North African and Levant Mediterranean.

Reviews:
-"This volume is useful for student assignments and others in the enhancement of cultural knowledge." —ARBAonline
-"Considering the territory from Portugal and Morocco east to Iraq and Turkey as a wildly diverse but single region, Helstory (history, U. of Denver) explores such matters as whether people eat out or at home, how religious rituals differ regarding food preparation, what people of the three desert religions eat on religious holidays, why the same few ingredientsare prepared in so many different ways even in the same country, why demonstrating hospitality and good will with food is so important, and whether people still eat locally produced food or American fast-food and prepared food." —Reference & Research Book News
About the Author
CAROL HELSTOSKY is Associate Professor of History at the University of Denver. She is the author of Pizza (2008) and Garlic and Oil: Politics and Food in Italy (2004).
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0-313-34626-7 978-0-313-34626-2 Food Culture in the Mediterranean $49.95    
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