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Food Culture in the Mediterranean
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Med...
The Oxford Handbook of Arabic Linguistics
Until about 60 years ago, linguistic research on the Arabic language in the West was restricted to inquiries on Classical Arabic and the Classical tradition, and spoken Arabic dialects, with historical studies embedded within the broader field of Semitic languages. This situation is changing quickly, not only through the continuation of older research traditions, but also with the integration of new research fields and perspectives. With this expansion comes the danger of specialists in Arabic losing an overview of the field, and of leaving non-specialists without basic resources for evaluating domains of research which they may be interested in for comparative purposes. The Oxford Handbook ...
The Arabian Cookbook
World-renowned chef Ramzi Choueiry revolutionized Arab cuisine and raised its standards on the international culinary stage. Known for being Lebanon’s first television chef and always having a bright smile on his face, Chef Ramzi now shares his finest and tastiest recipes in The Arabian Cookbook, which combines traditional dishes with a personal twist. With an introduction by Swedish chef Bo Masser and exquisite photographs by Bruno Ehrs, this comprehensive cookbook should be in every cook’s collection. Filled with a bountiful range of appealing dishes, the book features simple recipes that will make preparing these delectable meals as enjoyable as consuming them. From classics like baba...
Hora do lanche
A rotina dos profissionais que se dedicam ao preparo de sanduíches, salgados, doces e bebidas está bem detalhada neste material, que traz ainda fotos com técnicas de trabalho e muita informação sobre mercado e perfil profissional, segurança na manipulação dos alimentos, dicas de pré-preparo e preparo, bem como receitas testadas pela cozinheira Kitty Assis. Este livro procura contribuir para a formação de lancheiros e o aprimoramento dos que já estão atuantes no mercado de trabalho, seja como empregados em lanchonetes, quiosques e barracas, seja como ambulantes licenciados ou empreendedores individuais.
Publics, Politics and Participation
Though it is rarely explicitly articulated, many believe that there is no "public" in the Middle East. Scholarship on the Middle East and North Africa almost always engages with politics-a prominent focus of this region-yet the assumed absence of public spaces and fora has led many to think that debate, consensus, and concerted social action are antithetical to the cultural, religious, and national heritage of the region. It is a mistake to exclude the public dimension from the study of processes in this region. Recent studies have demonstrated not only the critical importance of the public in everyday practices of the MENA region, but they have also shown how the term and notion of the publ...
Terrorism in the Maghreb
Terrorism on the African continent is a complex and emotional topic. One of the primary reasons for this is that a historical introspection for any country, or its people, that has been confronted with a conflicting past can only be described as 'sensitive'. In addition to international developments and challenges, domestic circumstances predominately fuel domestic terrorism. It will therefore be a mistake to assess the threat of terrorism in any country in historic isolation. This is particularly true when one tries to assess and understand the 'renewed' threat of terrorism in Algeria, Morocco and Tunisia. This monograph will attempt to place the threat and implication of the name change an...
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.
The Palgrave Handbook of State-Sponsored History After 1945
This handbook provides the first systematic integrated analysis of the role that states or state actors play in the construction of history and public memory after 1945. The book focuses on many different forms of state-sponsored history, including memory laws, monuments and memorials, state-archives, science policies, history in schools, truth commissions, historical expert commissions, the use of history in courts and tribunals etc. The handbook contributes to the study of history and public memory by combining elements of state-focused research in separate fields of study. By looking at the state’s memorialising capacities the book introduces an analytical perspective that is not often found in classical studies of the state. The handbook has a broad geographical focus and analyses cases from different regions around the world. The volume mainly tackles democratic contexts, although dictatorial regimes are not excluded.
Inventing the Berbers
Before the Arabs conquered northwest Africa in the seventh century, Ramzi Rouighi asserts, there were no Berbers. There were Moors (Mauri), Mauretanians, Africans, and many tribes and tribal federations such as the Leuathae or Musulami; and before the Arabs, no one thought that these groups shared a common ancestry, culture, or language. Certainly, there were groups considered barbarians by the Romans, but "Barbarian," or its cognate, "Berber" was not an ethnonym, nor was it exclusive to North Africa. Yet today, it is common to see studies of the Christianization or Romanization of the Berbers, or of their resistance to foreign conquerors like the Carthaginians, Vandals, or Arabs. Archaeolog...
