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From family staples to national dishes, Making Levantine Cuisine addresses the transnational histories and cultural nuances of the ingredients, recipes, and foodways that place the Levant onto an ever-shifting global culinary map.
List of contents
- 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. Shaksh¿ka 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
About the author
Edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik
