About this title: Presents the pivotal role of food culture in the Islamic world. This book will appeal to anyone interested in food and the culture of food. It is written by respected scholars from varied disciplines, and covers a wide range of geographical areas. This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. Written by scholars from different disciplines - history, sociology, geography, anthropology and literature - it covers a wide geographical area, from Central Asia to Morocco.
Note: This is a general synopsis. Each listing is described below.
Description: Culinary cultures of the Middle East. Co-ed. RICHARD TAPPER. Foreword by CLAUDIA RODEN. 2000. (xvi, 302 p., bibl., ind. ); paper. Excellent. read more
Binding: Paperback
Publisher: Tauris Parke Paperbacks
Date Published: 2001-04-14
ISBN-13:9781860646034ISBN:1860646034
Description: Good. YOUR MOM CALLED and said you should buy our book, and if you do we will ship it from Kentucky. We are a small family business and do our best to keep you happy and more money in your pocket. The cover has normal wear and may have some stickers on the cover/spine from the bookstore. It may not include the CD/Access code from the publisher if there was one. E-mail with questions. Oh and your mom said to call her back. : ) read more
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Food: A Culinary History
by
Jean-Louis Flandrin (Editor), Professor Massimo Montanari (Editor), Professor Albert Sonnenfeld (Translator)
