{"product_id":"making-levantine-cuisine","title":"Making Levantine Cuisine","description":"\u003cdiv\u003e\n\u003cp\u003eMelding 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\n\u003c\/div\u003e","brand":"Edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik","offers":[{"title":"Default Title","offer_id":43572838629558,"sku":"9781477324578","price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0251\/4980\/0541\/files\/9781477324578_bd09f988-23a6-4493-a0bd-c31383866e3b.jpg?v=1741268874","url":"https:\/\/combined-academic.myshopify.com\/products\/making-levantine-cuisine","provider":"Combined Academic Publishers - Mare Nostrum Group","version":"1.0","type":"link"}