by
Bonde, Sheila, author, editor.
Call Number
930.1 23
Publication Date
2013
Format:
Electronic Resources
Relevance:
5.1232
by
Sørensen, Marie Louise Stig.
Call Number
930.1 23
Publication Date
2013
Format:
Electronic Resources
Relevance:
2.0458
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by
Milwright, Marcus.
Call Number
909.09767 22
Publication Date
2010
Summary
This book offers an introduction to the archaeology of the Islamic world. It traces the history of the discipline from its earliest manifestations through to the present and evaluates the contribution made by archaeology to the understanding of key aspects of Islamic culture. The author argues that it is essential for the results of archaeological research to be more fully integrated into the wider historical study of the Islamic world.Organising the book into broad themes allows a focus on issues that are relevant across different regions and periods. Short case studies are included to allow.
Format:
Electronic Resources
Relevance:
0.3402
by
Harrison-Buck, Eleanor.
Call Number
972.01 23
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.2728
by
Ayora Díaz, Steffan Igor, editor.
Call Number
394.120972 23
Publication Date
2019
Summary
"This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration.wing on case studies with a focus on Mexico, but also including Israel and the United States, the contributors examine how local and national identities, the global market of gastronomic tourism, and historic transformations in trade, production, the kitchen space and appliances shape the taste of Mexican food and drink. Chapters include an exploration of the popularity of Mexican beer in the United States by Jeffrey M. Pilcher, an examination of the experience of eating chapulines in Oaxaca by Paulette Schuster and Jeffrey H. Cohen, an investigation into transformations of contemporary Yucatecan gastronomy by Steffan Igor Ayora-Diaz, and an afterword from Richard Wilk. Together, the contributors demonstrate how taste itself is shaped through a history of social and cultural practices."--Bloomsbury Publishing.
Format:
Electronic Resources
Relevance:
0.2384
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