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Government and Politics of the Middle East

Food

Cambridge World History of Food. Volume 2
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.
Making Levantine Cuisine Modern: Foodways of the Eastern Mediterranean
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."
Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond
Kirill Dmitriev, Julia Hauser, and Bilāl Urfahʹlī, eds. Boston, Brill, 2020.
Explores the cultural ramifications of food and foodways in the Mediterranean and Arab-Muslim countries.
Halal Food: A History
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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