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Kenneth F. Kiple and Kriemhild Conee Ornelas, eds. New York, Cambridge University Press, 2000.
Pages 1140-1151: "The Middle East and South Asia." This volume also includes essays on Food Prejudices and Taboos, and the Social and Cultural Uses of Food. Part VII consists of essays on Contemporary Food-Related Policy Issues.
Anny Gaul, Graham Auman Pitts, and Vicki Valosik, eds. Austin, University of Texas Press, 2021.
"This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way."
Febe Armanios and Bogac Ergene. Oxford, Oxford University Press, 2018.
An overview of the historical and legal roots of halal (permissible) and haram (impermissible) foods in the Islamic tradition and how these are viewed in societies today.
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