| A Taste of Thyme: Culinary Cultures of the Middle East | 
 enlarge | Authors: Richard Tapper, Sami Zubaida
Creator: Claudia Roden
Publisher: Tauris Parke Paperbacks
Category: Book
List Price: $17.95
Buy New: $12.15
You Save: $5.80 (32%)
New (9) Used (12) from $7.75
Avg. Customer Rating:  2 reviews
Sales Rank: 190677
Media: Paperback
Number Of Items: 1
Pages: 320
Shipping Weight (lbs): 0.7
Dimensions (in): 7.6 x 5.6 x 1
ISBN: 1860646034
Dewey Decimal Number: 394.10956
EAN: 9781860646034
ASIN: 1860646034
Publication Date: April 14, 2001
Availability: Usually ships in 1-2 business days
Condition: Brand New. Delivery is usually 5 - 8 working days from order, International is by Royal Mail Airmail
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| Editorial Reviews:
Product Description
This pioneering book looks at the culinary cultures of the Middle East in a variety of contexts, covering a wide area, from Central Asia to Morocco. Topics include origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender and communal dimensions of food.
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| Customer Reviews:
A must-have for cooks interested in Middle Eastern food! August 4, 2008
An interesting combination of historical research, recipes and cultural analysis, this book has some wonderful avenues to wander down. You can read it strictly for the recipes...you can read it for the historical research...you can read it for fascinating insight into the lives of the Medieval Middle East.
Try some of the recipes...you'll be surprised at just how complex the flavors can be, and just how TASTY they are!
Insight into Middle Eastern Culture July 27, 2003
21 out of 21 found this review helpful
This book is an academic sociological study on the cultures of the Middle East using food studies as its medium. Although it does not contain any recipies, the essays provide facinating insight into the attitudes and customs involving food. This book would be enjoyed by anthropologists, archaeologists, extreme foodies, and those interested in a deeper understanding of social and cultural aspects of food production and consumption.
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