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The Israeli Career of Hummus
How did an Arab dish become an Israeli culinary passion? Less than a century ago, hummus and other Palestinian staples were often met with disinterest and sometimes outright rejection among Zionist settlers. Yet for modern-day Israelis, hummus has become a dish that is both everyday and iconic, intertwined with cultural perceptions of authenticity, indigeneity, and masculinity. The Israeli Career of Hummus tracks how hummus has turned from an "Arab" or "Oriental" food into a national symbol and culinary cult in Israel. The Israeli Career of Hummus traces how hummus has turned from an "Arab" or "Oriental" food into a national symbol and culinary cult in Israel. Rather than regard culinary app...
Nile Nightshade
A cultural and culinary history of modern Egypt through the nation's beloved tomato. By the end of the twentieth century, the tomato--indigenous to the Americas--had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity--and sometimes reinforced them. In Nile Nightshade, Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.
The I.B. Tauris Handbook to Gendering the Histories of the Arab World
Provides a new cultural history of the Arab world by using gender as a theoretical lens
Migration as Anchorage
On a temporary visit to London, a Palestinian family found themselves unable to return to Gaza during Israel’s 2008 war on their city. Understanding their stay in London as an act of ‘anchoring’, the family opened a Palestinian café and sought to make their lives – as individuals, as a family and as a community – viable in the face of uncertainty. By following the stories of various family members as they struggled to recreate a sense of home, this moving ethnography introduces the concept of anchorage as a novel lens to understand migration, home and place, highlighting the fluidity, temporariness and serendipity of these experiences.
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 constitute 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.
