Graham auman pitts (36 résultats)

PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : Good. Good condition ex-library book with usual library markings and stickers.

hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority.

Etat : As New. Unread book in perfect condition.

Paperback. Etat : New. Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mÉlange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region's culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform-are unified but not uniform. 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. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.…

Hardback. Etat : Good. Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a m lange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region's culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform--are unified but not uniform. 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. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.…

Paperback. Etat : new. Paperback. Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mElange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the regions culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that constitute Levantine cuisine endure and transform-are unified but not uniform. 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. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transformare unified but not uniform. This book brings much-needed scholarly attention to the regions culinary cultures while teasing apart the tangled histories and knotted migrations of food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Etat : new.

Paperback. Etat : Brand New. 248 pages. 9.00x6.00x1.20 inches. In Stock.

Etat : New. In English.

Etat : New.

Etat : New.

paperback. Etat : New.

Paperback / softback. Etat : New. New copy - Usually dispatched within 4 working days.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.

Etat : New.

Etat : New. In English.

Etat : New. 2021. Hardcover. . . . . .

Etat : New.

Hardcover. Etat : Brand New. 288 pages. 9.00x6.00x1.20 inches. In Stock.

Hardback. Etat : New. New copy - Usually dispatched within 4 working days.

Etat : As New. Unread book in perfect condition.

Etat : New. 2021. Hardcover. . . . . . Books ship from the US and Ireland.

Etat : New.

Etat : New.

Etat : NEW.