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:
4.5328
by
Albala, Ken, 1964-
Call Number
XX(285892.1)
Publication Date
2011
Summary
"How much can we learn about a different culture from its food choices, in terms of local produce, preparation and eating habits? In this comprehensive four-volume reference work, Ken Albala and a team of dedicated food scholars show how we can begin to understand the ways different cultures are formed and shaped by eating practices and behaviours. Volume I shines a spotlight on Africa and the Middle East, and tracks systematically through a spread of the countries in the region. For each country featured there is a Food Culture Snapshot, an expose of the Major Foodstuffs, Cooking, Typical Meals, Eating Out practices - where relevant- and entries on Special Occasions, Diet and Health, as well as region-specific traditional recipes. In this volume, observations range from noting the effect of urbanization and globalization on Algerian shopping habits, to details of the preparation of a typical evening meal in Sierra Leone. Through the presentation of these aspects of cuisine and food-related habits together, Albala et al move towards a theory of food culture. Accessibly written and vastly wide-ranging in scope, the volume is dotted throughout with exciting recipes for the reader to try, and provides a definitive foundation for anyone seeking to understand how a spotlight on food can bring together the numerous threads that compose a society."--Bloomsbury Publishing.
Format:
Electronic Resources
Relevance:
0.5219
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by
Bynum, Caroline Walker, author.
Call Number
248.46
Publication Date
1987
Format:
Electronic Resources
Relevance:
0.2813
by
Byrd, Melanie, 1961- 1961-, editor.
Call Number
641.5 COO
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.2265
by
Kittler, Pamela Goyan, 1953-
Call Number
394.120973 KIT
Publication Date
2012
Format:
Books
Relevance:
0.1482
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