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Food Culture in the Near East, Middle East, and North Africa
Peter Heine
ISBN: 0-313-32956-7
ISBN-13: 978-0-313-32956-2
200 pages
Greenwood Press
Publication: 12/30/2004
List Price: $55.00 (UK Sterling Price: £37.95)
Discount Price: $27.50 Sale Price for U.S. Customers Only. Save 50%. Ends 12/31/2009.
Availability: In Stock
Media Type: Hardcover
Trim Size: 6 1/8 x 9 1/4
Subjects:
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 religious 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 of 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
About the Author: PETER HEINE is a Middle East specialist who has written frequently on Arabic cuisine.
LCC Class: 394
PDF Catalogs:
Sale Catalog 2008.pdf
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