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A Taste of Thyme: Culinary Cultures of the Middle East

A Taste of Thyme: Culinary Cultures of the Middle East

zoom enlarge 		Authors: Richard Tapper, Sami Zubaida
Creator: Claudia Roden
Publisher: Tauris Parke Paperbacks
Category: Book

List Price: $17.95
Buy New: $12.16
You Save: $5.79 (32%)



New (13) Used (10) from $10.22

Avg. Customer Rating: 5.0 out of 5 stars 2 reviews
Sales Rank: 418067

Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 0.7
Dimensions (in): 7.6 x 5.6 x 1

ISBN: 1860646034
Dewey Decimal Number: 394.10956
EAN: 9781860646034
ASIN: 1860646034

Publication Date: April 14, 2001
Availability: Usually ships in 1-2 business days
Editorial Reviews:

Product Description
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.


Customer Reviews:

5 out of 5 stars A must-have for cooks interested in Middle Eastern food!   August 4, 2008
An interesting combination of historical research, recipes and cultural analysis, this book has some wonderful avenues to wander down. You can read it strictly for the recipes...you can read it for the historical research...you can read it for fascinating insight into the lives of the Medieval Middle East.

Try some of the recipes...you'll be surprised at just how complex the flavors can be, and just how TASTY they are!


5 out of 5 stars Insight into Middle Eastern Culture   July 27, 2003
 21 out of 21 found this review helpful

This book is an academic sociological study on the cultures of the Middle East using food studies as its medium. Although it does not contain any recipies, the essays provide facinating insight into the attitudes and customs involving food. This book would be enjoyed by anthropologists, archaeologists, extreme foodies, and those interested in a deeper understanding of social and cultural aspects of food production and consumption.

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