Making Levantine Cuisine by Anny Gaul

Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean, edited by Anny Gaul, Graham Auman Pitts and Vicki Valosik, is a scholarly collection exploring the food cultures of the Levant. It examines how the region's cooking blends rural and urban, local and global influences, and untangles the histories and migrations behind familiar dishes.

Contributors look at how sugar, pistachios and olive oil have been produced and traded, and investigate the social origins of shawarma, falafel, kibbe, shakshuka and Adana kebab, with family recipes scattered throughout. An engaging read for food lovers, historians and anyone interested in the Eastern Mediterranean.

• Editors: Anny Gaul, Graham Auman Pitts, Vicki Valosik
• Publisher: University of Texas Press
• Format: Hardcover, 288 pages
• Language: English
• ISBN: 9781477324578