Food Culture in the Near East, Middle East, and North Africa

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MS Word
International
MS Word

Peter Heine

Book Code: GR2956

ISBN: 0-313-32956-7

ISBN-13: 978-0-313-32956-2

DOI:

200 pages, illustrations; map; photos

Greenwood Press

Publication: 12/30/2004

List Price: $55.00 (UK Sterling Price: £31.95)

Discount Price: $38.50 Greenwood Press Fall 2008 Backlist Sale. Use code 0826. Save 30%. Ends 12/31/2008.

Availability: In Stock

Media Type: Hardcover

Also Available: Ebook

Trim Size: 6 1/8 x 9 1/4

Subjects:

Series Title: Food Culture around the World

Reviews:

[P]rovides a discussion of foods of the region, with discussions of ingredients, kitchen set-up, and cultural influences accompanying selected traditional recipes. The blends of social and cultural insights are very well done.
—MBR Bookwatch September 2005

Description: The similar cuisines of the Near East, Middle East, and North Africa stem from ancient cultures and variable climates, ranging from Mediterranean to desert. The major monotheistic religions developed in the Middle East, and students and other readers will learn how religous strictures on food and drink continue to play an important role in eating habits there today for Muslims, Jews, and Christians. Most of the population in the regions is Arab, and therefore the emphasis in this volume is mainly on the Arab Muslim food cultures. The impact of colonialism, globalization, and modernization on the foodways is also discussed in the topical chapters. This thorough overview provides huge insight into the lives of everyday people in the regions through their food culture. One chapter describes the major foodstuffs and how they are used. Another discusses gender roles and cooking, the use of cookbooks, and details the typical kitchen and its contents, from appliances to utensils. A chapter on typical meals shows the daily rituals of the various peoples. The "Eating Out" chapter provides a fascinating look at the workings and décor of small, traditional restaurants, the popularity of picnics, and more. Next, food in the context of religious holidays and life-cycle celebrations is discussed. Finally, traditional folk and modern beliefs about diet and health round out the coverage.

Table of Contents:

Series Foreword
Preface
Geographical, Historical, and Cultural Overview
Ingredients
Cooking and the Kitchen
Typical Meals
Eating Out
Special Occasions
Diet and Health
Glossary
Bibliography
Index

LC Card Number: 2004021838

LCC Class: GT2853

Dewey Class: 394

PDF Catalogs:
Sale Catalog 2008.pdf


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