A Taste of Thyme: Culinary Cultures of the Middle East [Paperback]

Richard Tapper (Author), Sami Zubaida (Author), Claudia Roden (Introduction)

Book Description

Series: Tauris Parke Paperbacks | Publication Date: April 14, 2001

This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely 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 to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.

Editorial Reviews

Review

"An extremely valuable collection." --Times Literary Supplement

"...a thoroughly pleasurable read..."---Arab Studies Journal

About the Author

Richard Tapper is Reader in Anthropology at the School of Oriental and African Studies, University of London.

Sami Zubaida is a Reader in Sociology at Birkbeck College, University of London.

Product Details

• Paperback: 320 pages
• Publisher: Tauris Parke Paperbacks (April 14, 2001)
• Language: English
• ISBN-10: 1860646034
• ISBN-13: 978-1860646034
• Product Dimensions: 7.7 x 5 x 0.9 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #413,099 in Books (See Top 100 in Books)
  • #71 in Books > Cookbooks, Food & Wine > Regional & International > Middle Eastern

Customer Reviews

Most Helpful Customer Reviews

26 of 26 people found the following review helpful:

5.0 out of 5 stars Insight into Middle Eastern Culture, July 27, 2003

By 

Michelle Walton (Qatar) - See all my reviews

This review is from: A Taste of Thyme: Culinary Cultures of the Middle East (Paperback)

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.

1 of 1 people found the following review helpful:

5.0 out of 5 stars A must-have for cooks interested in Middle Eastern food!, August 3, 2008

By 

Jacqualyn Saunders "alkudsi" (Carrollton, TX United States) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: A Taste of Thyme: Culinary Cultures of the Middle East (Paperback)

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!

4.0 out of 5 stars well researched and informative, February 10, 2010

By 

Christopher Alexander - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: A Taste of Thyme: Culinary Cultures of the Middle East (Paperback)

This is a excellent book for anybody who is interested in the culinary history, edicates, and foods native to the middle east, north africa and central asia. this is a wealth of information that will be read by all culinarians and people who are interested in the subject. the book covers information on the origins of dishes like chicken pilaf, sambusak, ful medammas and ect. i highly recommend this book for students of culinary cultures and heritages.