Anny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.

[Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.' (The Nation) A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on. (Food Anthropology)

• A Note on TransliterationPrefaceIntroduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts)Part I: Making Levantine Food Cultures1. When Did Kibbe Become Lebanese? The Social Origins of National Food Culture (Graham Auman Pitts and Michel Kabalan)2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South (Samuel Dolbee and Chris Gratien)3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity (Sara Pekow)4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe) (Antonio Tahhan)Part II: Revisiting Foodways in Israel-Palestine5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period (Dafna Hirsch)6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne Meneley)7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and Recipes) (Reem Kassis)Part III: Levantine Cuisine beyond Borders8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall)9. Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century (Noam Sienna)10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World (Harry Eli Kashdan)11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition (Essay and Recipes) (Suzanne Zeidy)Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam)Further Reading and CookingContributorsIndex

Anny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.

[Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.' (The Nation) A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on. (Food Anthropology)

• A Note on TransliterationPrefaceIntroduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts)Part I: Making Levantine Food Cultures1. When Did Kibbe Become Lebanese? The Social Origins of National Food Culture (Graham Auman Pitts and Michel Kabalan)2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South (Samuel Dolbee and Chris Gratien)3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity (Sara Pekow)4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe) (Antonio Tahhan)Part II: Revisiting Foodways in Israel-Palestine5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period (Dafna Hirsch)6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne Meneley)7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and Recipes) (Reem Kassis)Part III: Levantine Cuisine beyond Borders8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall)9. Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century (Noam Sienna)10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World (Harry Eli Kashdan)11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition (Essay and Recipes) (Suzanne Zeidy)Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam)Further Reading and CookingContributorsIndex

Anny Gaul is an assistant professor of Arabic Studies at the University of Maryland, College Park. Graham Auman Pitts is a visiting professor in the Elliott School of International Affairs at George Washington University. Vicki Valosik is the multimedia and publications editor at Georgetown University's Center for Contemporary Arab Studies.

[Making Levantine Cuisine] suggests that food and the fiery debates around it can shed light on histories of inequality and struggle in the region... By examining the food history, culture, and politics of the modern Levant, the pieces reveal a culinary history that is, as one contributor put it, 'simultaneously hidden and deliciously obvious.' (The Nation) A comprehensive and inviting account of Levantine Cuisine...As an inviting and accessible read for food scholars, ethnographers, graduate students, and home cooks, this edited volume engages readers to discuss method, theory, recipes, geography, and research in a new light. Whether discussing kebabs, pistachios, or hummus, the volume offers so much to think with, cook, and snack on. (Food Anthropology)

• A Note on TransliterationPrefaceIntroduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts)Part I: Making Levantine Food Cultures1. When Did Kibbe Become Lebanese? The Social Origins of National Food Culture (Graham Auman Pitts and Michel Kabalan)2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South (Samuel Dolbee and Chris Gratien)3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity (Sara Pekow)4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe) (Antonio Tahhan)Part II: Revisiting Foodways in Israel-Palestine5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period (Dafna Hirsch)6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne Meneley)7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and Recipes) (Reem Kassis)Part III: Levantine Cuisine beyond Borders8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall)9. Shakshūka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century (Noam Sienna)10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World (Harry Eli Kashdan)11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition (Essay and Recipes) (Suzanne Zeidy)Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam)Further Reading and CookingContributorsIndex