Table of contents for A taste of thyme : culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper ; foreword by Claudia Roden.

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Foreword--Claudia Roden
Introduction--Richard Tapper & Sami Zubaida
Food Production in the Middle East--Tony Allen
National, Communal and Global Dimensions in Middle Eastern Food Cultures--Sami Zubaida
Cuisines, Dishes, Ingredients
From the Caucasus to the Roof of the World--Bert Fragner
The Meyhane or McDonalds?--Holly Chase
The Taste for Layered Bread Among the Nomadic Turks and the Central Asian Origins of Baklava--Charles Perry
Rice in the Culinary Cultures of the Middle East--Sami Zubaida
Al-Kishk --François Aubaile-Sallenave
Food and the Social Order
The Revival of Traditional Cooking in Modern Arabic Cookbooks--Peter Heine
Jewish Food in the Middle East--Claudia Roden
Food and Gender in a Yemeni Community--Ianthe Maclagan
You Are What You Cook--Mai Yamani
Eating Habits and Cultural Boundaries in Northern Iran--Christian Bromberger
The Language of Food
Beyond Taste--Manuela Marín
Blood, Wine and Water--Richard Tapper
Of Leaven Foods--Abdelhai Diouri
Food As a Semiotic Code in Arabic Literature--Sabry Hafez

Library of Congress subject headings for this publication: Cookery, Middle Eastern History, Food habits Middle East History, Middle East Social life and customs