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A taste of thyme : culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper ; foreword by Claudia Roden.

Contributor(s): Zubaida, Sami, 1937- | Tapper, Richard | University of London. Centre of Near and Middle Eastern Studies
Language: English Publisher: London : Tauris Parke Paperbacks, 2000.Description: xvi, 302p. : ill., map, tables ; 20cm.ISBN: 1860646034 (pbk)Uniform titles: Culinary cultures of the Middle East
Contents:
Food production in the Middle East / Tony Allan; National, communal and global dimensions in Middle Eastern food cultures / Sami Zubaida. 1. Cuisines, dishes, ingredients. From the Caucasus to the roof of the world :a culinary adventure / Bert Fragner; Social reality and culinary fiction : the perspective of cookbooks from Iran and Central Asia / Bert Fragner; The Meyhane or McDonald's? : changes in eating habits and the evolution of fast food in Istanbul / Holly Chase;The taste for layered bread among the nomadic Turks and the Central Asian origins of baklava / Charles Perry; Rice in the culinary cultures of the Middle East / Sami Zubaida;Al-Kishk : the past and present of a complex culinary practice / Françoise Aubaile-Sallenave. 2. Food and the social order. The revival of traditional cooking in modern Arabic cookbooks / Peter Heine; Jewish food in the Middle East / Claudia Roden; Food and gender in a Yemeni community / Ianthe Maclagan; You are what you cook : cuisine and class in Mecca / Mai Yamani; Eating habits and cultural boundaries in northern Iran / Christian Bromberger. 3. The language of food. Beyond taste : the complements of colours and smell in the medieval Arab culinary tradition / Manuela Marin; Blood, wine and water : social and symbolic aspects of drinks and drinking in the Islamic Middle East / Richard Tapper; Of leaven foods : Ramadan in Morocco / Abdelhai Diouri; Food as a Semiotic code in Arabic literature / Sabry Hafez.

Originally published in 1994 as Culinary cultures of the Middle East, I.B. Tauris & Co. - Based on a conference organised by the Centre of Near and Middle Eastern Studies, School of Oriental and African Studies in April 1992.

Includes bibliography (p. [281]-293) and index.

Food production in the Middle East / Tony Allan; National, communal and global dimensions in Middle Eastern food cultures / Sami Zubaida. 1. Cuisines, dishes, ingredients. From the Caucasus to the roof of the world :a culinary adventure / Bert Fragner; Social reality and culinary fiction : the perspective of cookbooks from Iran and Central Asia / Bert Fragner; The Meyhane or McDonald's? : changes in eating habits and the evolution of fast food in Istanbul / Holly Chase;The taste for layered bread among the nomadic Turks and the Central Asian origins of baklava / Charles Perry; Rice in the culinary cultures of the Middle East / Sami Zubaida;Al-Kishk : the past and present of a complex culinary practice / Françoise Aubaile-Sallenave. 2. Food and the social order. The revival of traditional cooking in modern Arabic cookbooks / Peter Heine; Jewish food in the Middle East / Claudia Roden; Food and gender in a Yemeni community / Ianthe Maclagan; You are what you cook : cuisine and class in Mecca / Mai Yamani; Eating habits and cultural boundaries in northern Iran / Christian Bromberger. 3. The language of food. Beyond taste : the complements of colours and smell in the medieval Arab culinary tradition / Manuela Marin; Blood, wine and water : social and symbolic aspects of drinks and drinking in the Islamic Middle East / Richard Tapper; Of leaven foods : Ramadan in Morocco / Abdelhai Diouri; Food as a Semiotic code in Arabic literature / Sabry Hafez.