Atjaunināt sīkdatņu piekrišanu

E-grāmata: Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean

4.50/5 (14 ratings by Goodreads)
Edited by , Edited by , Edited by
  • Formāts: EPUB+DRM
  • Izdošanas datums: 08-Dec-2021
  • Izdevniecība: University of Texas Press
  • Valoda: eng
  • ISBN-13: 9781477324592
Citas grāmatas par šo tēmu:
  • Formāts - EPUB+DRM
  • Cena: 60,86 €*
  • * ši ir gala cena, t.i., netiek piemērotas nekādas papildus atlaides
  • Ielikt grozā
  • Pievienot vēlmju sarakstam
  • Šī e-grāmata paredzēta tikai personīgai lietošanai. E-grāmatas nav iespējams atgriezt un nauda par iegādātajām e-grāmatām netiek atmaksāta.
Making Levantine Cuisine: Modern Foodways of the Eastern MediterraneanPalielināt
  • Formāts: EPUB+DRM
  • Izdošanas datums: 08-Dec-2021
  • Izdevniecība: University of Texas Press
  • Valoda: eng
  • ISBN-13: 9781477324592
Citas grāmatas par šo tēmu:

DRM restrictions

  • Kopēšana (kopēt/ievietot):

    nav atļauts

  • Drukāšana:

    nav atļauts

  • Lietošana:

    Digitālo tiesību pārvaldība (Digital Rights Management (DRM))
    Izdevējs ir piegādājis šo grāmatu šifrētā veidā, kas nozīmē, ka jums ir jāinstalē bezmaksas programmatūra, lai to atbloķētu un lasītu. Lai lasītu šo e-grāmatu, jums ir jāizveido Adobe ID. Vairāk informācijas šeit. E-grāmatu var lasīt un lejupielādēt līdz 6 ierīcēm (vienam lietotājam ar vienu un to pašu Adobe ID).

    Nepieciešamā programmatūra
    Lai lasītu šo e-grāmatu mobilajā ierīcē (tālrunī vai planšetdatorā), jums būs jāinstalē šī bezmaksas lietotne: PocketBook Reader (iOS / Android)

    Lai lejupielādētu un lasītu šo e-grāmatu datorā vai Mac datorā, jums ir nepieciešamid Adobe Digital Editions (šī ir bezmaksas lietotne, kas īpaši izstrādāta e-grāmatām. Tā nav tas pats, kas Adobe Reader, kas, iespējams, jau ir jūsu datorā.)

    Jūs nevarat lasīt šo e-grāmatu, izmantojot Amazon Kindle.

Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mÉlange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the regions culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform-are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.

Recenzijas

[ Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.' (The Nation) A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on. (Food Anthropology)

A Note on Transliteration
Preface
Introduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts)
Part I: Making Levantine Food Cultures

1. When Did Kibbe Become Lebanese? The Social Origins of National Food
Culture (Graham Auman Pitts and Michel Kabalan)
2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the
Turkish South (Samuel Dolbee and Chris Gratien)
3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity
(Sara Pekow)
4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe)
(Antonio Tahhan)


Part II: Revisiting Foodways in Israel-Palestine

5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews
during the British Mandate Period (Dafna Hirsch)
6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne
Meneley)
7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and
Recipes) (Reem Kassis)


Part III: Levantine Cuisine beyond Borders

8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall)
9. Shakshka for All Seasons: Tunisian Jewish Foodways at the Turn of the
Twentieth Century (Noam Sienna)
10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World
(Harry Eli Kashdan)
11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition
(Essay and Recipes) (Suzanne Zeidy)


Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam)
Further Reading and Cooking
Contributors
Index
Anny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
Permanent link: https://www.kriso.lv/db/97814773245926e.html
Keywords: