6 Red Stew, Green Stew: Cooking Okra in the Nile Valley

Kapitel in diesem Buch

1. Frontmatter i
2. Contents ix
3. List of Illustrations x
4. Acknowledgments xiii
5. A Note on Units of Measurement xvii
6. Chronology xviii
7. Egypt. Map by Bill Nelson xx
8. Introduction 1
9. 1 Tomato Trajectories: From Mexico to Misr 22
10. 2 How Do You Say “Tomato” in Egyptian? 46
11. 3 Magnuna ya Oota: Tomato as Complaint 73
12. 4 Defining Egyptian Taste: Tomatoes in Domestic Cookbooks 102
13. 5 Creating Egyptian Flavor: Tomatoes in Home Kitchens 126
14. 6 Red Stew, Green Stew: Cooking Okra in the Nile Valley 155
15. Conclusion: How Tomatoes Became Egyptian 182
16. Notes 191
17. Bibliography 237
18. Index 261
19. California studies in food and culture 274