Introduction: Making Levantine Cuisine

Chapters in this book

1. Frontmatter i
2. Contents vii
3. A Note on Transliteration ix
4. Preface xi
5. Introduction: Making Levantine Cuisine 1
6. PART I. Making Levantine Food Cultures
7. 1 When Did Kibbe Become Lebanese? The Social Origins of National Food Culture 21
8. 2 Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South 47
9. 3 The Transformation of Sugar in Syria: From Luxury to Everyday Commodity 69
10. 4 Pistachios and Pomegranates: Vignettes from Aleppo 85
11. PART II. Revisiting Foodways in Israel- Palestine
12. 5 Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period 91
13. 6 The Companion to Every Bite: Palestinian Olive Oil in the Levant 115
14. 7 Even in a Small Country Like Palestine, Cuisine Is Regional 133
15. PART III. Levantine Cuisine beyond Borders
16. 8 Embodying Levantine Cooking in East Amman, Jordan 151
17. 9 Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century 170
18. 10 Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World 184
19. 11 Fine Dining to Street Food: Egypt’s Restaurant Culture in Transition 199
20. Conclusion: Writing Levantine Cuisine 210
21. Further Reading and Cooking 219
22. Contributors 223
23. Index 229