A Taste of Thyme: Culinary Cultures of the Middle East

A Taste of Thyme Culinary Cultures of the Middle East 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 ori

  • Title: A Taste of Thyme: Culinary Cultures of the Middle East
  • Author: Sami Zubaida Richard Tapper Claudia Roden
  • ISBN: 9781860646034
  • Page: 290
  • Format: Paperback
  • 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 anThis 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.

    One thought on “A Taste of Thyme: Culinary Cultures of the Middle East”

    1. It's quite difficult to review a book which is a collection of essays by different scholars, particularly as everything else I have reviewed has tended to be fiction - it's definately either a 3 or a 4 - I can't decide. Broadly this is is a fascinating study of food cultures in the middle east, the first 3/4's of the book are brilliant, the last quarter was very dull (to do with how the articles are categorized). The best pieces are written by scholars whom love food (descriptions of Persian ric [...]

    2. Some interesting chapters, others to skip through. This is not a book that is necessary to read cover to cover and I am through with it. I'm glad I have it and am sure I'll refer to it. It has a good bibliography and some interesting new food information tidbits. The chapter on the eastern side, "From the Caucasus to the Roof of the World" talks about Iranian cuisine and how and why it differs from middle eastern areas to the west of it. A discussion of the rice versus wheat culture also occurs [...]

    3. This is an excellent book for anybody who is interested in the culinary history, edicates, and foods native to the middle east, North Africa and central Asia. this is a wealth of information that will be read by all culinarians and people who are interested in the subject. the book covers information on the origins of dishes like chicken pilaf, sambusak, ful medammas and ect. I highly recommend this book for students of culinary cultures and heritages.

    4. How often does one read the proceedings of an academic conference and feel a little peckish? Also pricks some 'world food' stereotypes: the truth about olive oil (nah, not so important), the origins of baklava (not Greece and not Turkey). And there really is a "Mediterranean cuisine" (take that, Gaspar). Anyone up for a gastronomic tour, say from Istanbul to Isfahan by way of Cairo?

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