Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World)
Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World)
Editorial Reviews
Review
“[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
Book 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.
Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World)
Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World),Peter Heine,Greenwood Press,0313329567,Africa, North,Anthropology - Cultural,Archaeology / Anthropology,Cooking,Customs & Traditions,Food,Food habits,Food preferences,Middle East,Pop Arts / Pop Culture,Popular Culture - General,Regional & Ethnic - African,Social Science / Popular Culture
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Food Culture in the Near East, Middle East, and North Africa (Food Culture around the World)
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