{"product_id":"making-levantine-cuisine-modern-foodways-of-the-eastern-mediterranean-paperback","title":"Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnny Gaul\u003c\/b\u003e (Editor), \u003cb\u003eGraham Auman Pitts\u003c\/b\u003e (Editor), \u003cb\u003eVicki Valosik\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. \u003ci\u003eMaking Levantine Cuisine\u003c\/i\u003e provides much-needed scholarly attention to the region's culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform--are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. \u003ci\u003eMaking Levantine Cuisine\u003c\/i\u003e draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 8.9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 05, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45774981431493,"sku":"9781477331880","price":59.76,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0757\/6718\/5605\/files\/JvZZga6RwB9781477331880.webp?v=1770529199","url":"https:\/\/selloorium.com\/products\/making-levantine-cuisine-modern-foodways-of-the-eastern-mediterranean-paperback","provider":"Selloorium","version":"1.0","type":"link"}