{"product_id":"making-levantine-cuisine-gaul-pitts-valosik-9781477331880","title":"Making Levantine Cuisine | Anny Gaul, Graham Auman Pitts \u0026 Vicki Valosik","description":"\u003ch2\u003eMaking Levantine Cuisine: Modern Foodways of the Eastern Mediterranean | Anny Gaul, Graham Auman Pitts \u0026amp; Vicki Valosik\u003c\/h2\u003e\n\u003cp\u003eHow do modern politics, borders, and shared traditions shape the evolving foodways of the Eastern Mediterranean? \u003cstrong\u003eAnny Gaul\u003c\/strong\u003e, \u003cstrong\u003eGraham Auman Pitts\u003c\/strong\u003e, and \u003cstrong\u003eVicki Valosik \u003c\/strong\u003eexplore.\u003c\/p\u003e\n\u003ch3\u003eAbout the Book:\u003c\/h3\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. \u003cem\u003eMaking Levantine Cuisine\u003c\/em\u003e provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food.\u003c\/p\u003e\n\u003cp\u003eAkin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform.\u003c\/p\u003e\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\u003cp\u003eThe 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. \u003cem\u003eMaking Levantine Cuisine\u003c\/em\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\u003ch3\u003eFrequently Asked Questions About \u003cem\u003eMaking Levantine Cuisine\u003c\/em\u003e:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eQ:\u003c\/strong\u003e Is this book primarily a traditional step-by-step cookbook or an academic study?\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e This is primarily a foundational, book-length scholarly work devoted to food history, anthropology, and critical theory. While it does offer a light sprinkling of authentic family recipes, poetry, and personal reminiscences, its main goal is to analyze the social contexts and labor mechanics behind how food shapes culture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQ:\u003c\/strong\u003e What is the core definition and geographical focus of \"Levantine cuisine\" used here?\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e The book explores the foodways of the Eastern Mediterranean (the Levant)—spanning fluid historical territories across modern Lebanon, Syria, Jordan, Palestine, Israel, Egypt, and Turkey. It highlights how these culinary traditions are \"unified but not uniform,\" melding local rural origins with global migrations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQ:\u003c\/strong\u003e Which iconic ingredients and street foods are structurally analyzed inside?\u003cbr\u003e\u003cstrong\u003eA: \u003c\/strong\u003eThe text features deep-dive analytical chapters tracking the production and cultural circulation of foundational staples like sugar, olive oil, and pistachios. It also explores the social origins and political histories behind emblematic regional dishes such as kibbe, Adana kebab, shakshuka, falafel, and shawarma.\u003cbr\u003e\u003cstrong\u003eQ:\u003c\/strong\u003e Does the text address the political controversies surrounding national foods?\u003cbr\u003e\u003cstrong\u003eA: \u003c\/strong\u003eYes, directly. The essays peel back the corporate, nationalistic, and ideological branding that often isolates these dishes. The authors examine the faulty, rigid binaries of \"Arab or Jewish\" and \"traditional or modern,\" demonstrating how states like Turkey and Israel historically built national food cultures by adopting and modifying traditions from marginalized populations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eQ:\u003c\/strong\u003e Who is the ideal target audience for this academic volume?\u003cbr\u003e\u003cstrong\u003eA:\u003c\/strong\u003e It is a vital asset written for food historians, cultural anthropologists, sociologists, Middle Eastern studies scholars, and deeply curious foodies. It functions as an exceptional introductory guide for anyone looking to understand how culinary repertoires adapt, cross borders, and endure through periods of intense political division.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSummary:\u003c\/h3\u003e\n\u003cp\u003eCulinary traditions, cultural heritage, and modern foodways across the Levant. Anny Gaul, Graham Auman Pitts, and Vicki Valosik explore regional cuisine.\u003c\/p\u003e\n\u003ch3\u003eBibliographic Data:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFull Title: \u003c\/strong\u003eMaking Levantine Cuisine: Modern Foodways of the Eastern Mediterranean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthor(s) \/ Editor(s): \u003c\/strong\u003eAnny Gaul, Graham Auman Pitts, and Vicki Valosik\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublisher \u0026amp; Imprint:\u003c\/strong\u003e University of Texas Press\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePublication Date: \u003c\/strong\u003eAugust 5, 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCondition:\u003c\/strong\u003e Pre-Owned \/ Very Good\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEdition:\u003c\/strong\u003e Trade Paperback Edition Run\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBinding Format:\u003c\/strong\u003e Trade Paperback\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrint Length: \u003c\/strong\u003e248 Pages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLanguage: \u003c\/strong\u003eEnglish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN-13: \u003c\/strong\u003e9781477331880\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eISBN-10: \u003c\/strong\u003e1477331883\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLibrary of Congress (LCCN): \u003c\/strong\u003e2021021074\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimary Genre (BISAC): \u003c\/strong\u003eTECHNOLOGY \u0026amp; ENGINEERING \/ Food Science \/ General\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSub-Genres (BISAC): \u003c\/strong\u003eSOCIAL SCIENCE \/ TEXT \/ Freemasonry \u0026amp; Secret Societies; SOCIAL SCIENCE \/ Regional Studies; COOKING \/ Regional \u0026amp; Ethnic \/ Middle Eastern\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDimensions: \u003c\/strong\u003e6.0 x 1.2 x 9.0 inches\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 15.9 oz (approx. 1.0 lb)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eGrab Your Copy!\u003c\/h3\u003e\n\u003cp\u003eExplore the fascinating cultural history, recipes, and modern culinary practices shaping the Eastern Mediterranean. Tap to discover this insightful book today!\u003c\/p\u003e","brand":"Bust-Down Books","offers":[{"title":"Default Title","offer_id":51605862089019,"sku":"1477331883","price":44.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0855\/2077\/7531\/files\/9781477331880.jpg?v=1787832578","url":"https:\/\/bustdownbooks.com\/products\/making-levantine-cuisine-gaul-pitts-valosik-9781477331880","provider":"Bust-Down Books","version":"1.0","type":"link"}