Making Levantine Cuisine Modern Foodways of the Eastern Mediterranean by Anny Ga
59,00 €
Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform-are unified but not uniform. 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.
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