by
Heine, Peter.
Call Number
394.120956 HEI
Publication Date
2004
Summary
"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."--BOOK JACKET.
Format:
Books
Relevance:
1.9775
by
Medina, F. Xavier.
Call Number
394.10946 MED
Publication Date
2005
Summary
"This volume offers an overview of Spanish food and eating habits, taking into account a long and complex history, plus distinctive social, cultural, linguistic, geographic, political, and economic characteristics. Spain's location at the crossroads of Europe and North Africa has made it a gastronomic melting pot, with Arab influences and New World ingredients particularly noted. Readers will learn about the unique food culture in each region and how food practices and dishes in the Iberian Peninsula have developed over the centuries. Typical dishes and drinks, especially the Spanish wines, are described in context, with many accompanying recipes."--BOOK JACKET.
Format:
Books
Table of contents http://www.loc.gov/catdir/toc/ecip0422/2004019695.html
Relevance:
0.2828
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by
Byrd, Melanie, 1961- 1961-, editor.
Call Number
641.5 COO
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.2265
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