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Racialized Commodities
"Between c. 700-300 BCE, the ancient Greeks developed a vivid imaginary of the world's peoples. Ranging from the light-skinned, "gray-eyed Thracians" of the distant north to the "dark-skinned Ethiopians" of the far south (as the poet Xenophanes would describe around 540 BCE), Greeks envisioned a world populated by human groups with distinct physiognomies. Racialized Commodities traces how Greece's 'racial imaginary'-a confluence of thinking about cultural geography, commodity production, and human physiognomy-emerged out of the context of cross-cultural trade between Greece and its Mediterranean neighbors over the Archaic and Classical Periods. For merchants, the racial imaginary might be us...
Andalus and Sefarad
An integrative approach to Jewish and Muslim philosophy in al-Andalus Al-Andalus, the Iberian territory ruled by Islam from the eighth to the fifteenth centuries, was home to a flourishing philosophical culture among Muslims and the Jews who lived in their midst. Andalusians spoke proudly of the region's excellence, and indeed it engendered celebrated thinkers such as Maimonides and Averroes. Sarah Stroumsa offers an integrative new approach to Jewish and Muslim philosophy in al-Andalus, where the cultural commonality of the Islamicate world allowed scholars from diverse religious backgrounds to engage in the same philosophical pursuits. Stroumsa traces the development of philosophy in Musli...
Making Levantine Cuisine
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 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.
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The Mediterranean Redux
This book on historical anthropology remaps the Mediterranean by reframing classical themes from early Mediterraneanist anthropology. This edited volume showcases how anthropology can contribute to an understanding of ongoing transnational dynamics and the new wave of scholarship on the Mediterranean. The Mediterranean is back as a locus of international anxiety and academic concern. It has reemerged in the international news cycle as a space of desperate crossings and tragic endings, as the site in which a refugee crisis rivalling that of the Second World War is playing out in real time for a global viewing public. The scale of the crisis has called into question Europe’s humanitarian pri...
Al Ándalus y Sefarad
Al Ándalus fue la cuna de una floreciente cultura filosófica para aquellos musulmanes y judíos, y un contexto histórico, cultural e identitario que permitió a sabios como Maimonides o Averroes abordar las mismas cuestiones filosóficas. Al Ándalus y Sefarad ahonda en el origen de la Filosofía durante el periodo andalusí y su evolución, desde el aristotelismo y el neoplatonismo hasta la teología racional y la filosofía mística, y arroja luz a cómo el gobierno de Omeyas, Almorávides y Almohades, así como las luchas internas y las mantenidas con cristianos y fatimíes, influirían de forma desigual en su desarrollo en ambas comunidades. La indispensable obra de Sarah Stromusa, inédita hasta hoy en nuestro idioma, ofrece una visión integradora de la Filosofía judía e islámica en Al Ándalus, incidiendo en cuanto unió a los pensadores judíos e islámicos mas allá del diferente estatus entre musulmanes y las minorías religiosas andalusíes.
Taste of Control
Taste of Control tells what happened when American colonizers began to influence what Filipinos ate, how they cooked, and how they perceived their national cuisine. Drawing from a rich variety of sources including letters, advertisements, textbooks, menus, and cookbooks, it reveals how food culture served as a battleground over Filipino identity.
Digital Methods
A proposal to repurpose Web-native techniques for use in social and cultural scholarly research. In Digital Methods, Richard Rogers proposes a methodological outlook for social and cultural scholarly research on the Web that seeks to move Internet research beyond the study of online culture. It is not a toolkit for Internet research, or operating instructions for a software package; it deals with broader questions. How can we study social media to learn something about society rather than about social media use? Rogers proposes repurposing Web-native techniques for research into cultural change and societal conditions. We can learn to reapply such “methods of the medium” as crawling and ...
