Making Levantine Cuisine

A scholarly yet accessible volume exploring the culinary traditions of the Levant and broader Eastern Mediterranean region, this work examines both historical and contemporary foodways of the area encompassing countries such as Lebanon, Syria, Palestine, Jordan, and neighboring lands. Edited by Anny Gaul and Graham Auman Pitts and published by the University of Texas Press, the book situates Levantine cuisine within its cultural, social, and political contexts rather than functioning primarily as a recipe collection. It is aimed at readers with an academic or serious general interest in food studies, history, and the relationship between cuisine and identity in the modern Middle East.