foodways in the middle east & north africa: a bibliography

This is a work in progress, and I hope to update it frequently. Currently the list is primarily works in English; it will eventually expand to include works in Arabic, French, and hopefully other languages as well.

Suggestions for new additions are welcome! ann [dot] gaul [at] gmail [dot] com.

Cookbooks & About Cookbooks

Rather than a comprehensive list of cookbooks of Middle Eastern cooking (too many!), I’ve sought to include cookbooks of particular historical or cultural significance.

Bute, John Crichton-Stuart. Moorish Recipes. London: Kegan Paul, 2005.

“Dar Anahita: Medieval Near & Middle Eastern Cookbooks.” Accessed June 24, 2017. http://home.earthlink.net/~al-tabbakhah/Misc_ME_Food/MECookbooks.html.

Guinaudeau, Zette. Traditional Moroccan Cooking: Recipes from Fez. London: Serif, 2003.

Guinaudeau, Zette. Fès vu par sa cuisine. Rabat: J.E. Laurent, 1957.

Guinaudeau, Zette. Les secrets des cuisines en terre marocaine. Paris: Sochpresse, 1981.

El-Haddad, Laila M., and Maggie Schmitt. The Gaza Kitchen: A Palestinian Culinary Journey. Charlottesville, Va: Just World Books, 2012.

Hal, Fatema. The Food of Morocco: Authentic Recipes from the North African Coast. North Clarendon, Vermont: Tuttle Publishing, 2014.

Ibn al-Karīm, Muḥammad ibn al-Ḥasan. A Baghdad Cookery Book: The Book of Dishes (Kitāb Al-Ṭabīkh). Trans. Charles Perry. Petits Propos Culinaries 79. Totnes: Prospect, 2005.

Nasrallah, Nawal, “In My Iraqi Kitchen: Recipes, History and Culture,” http://nawalcooking.blogspot.com/.

Roden, Claudia. A Book of Middle Eastern Food. New York: Vintage Books, 1974.

Roden, Claudia. Arabesque: A Taste of Morocco, Turkey, and Lebanon. New York: Knopf, 2006.

Roden, Claudia. The Book of Jewish Food: An Odyssey from Samarkand to New York. New York: Knopf, 1996.

Roden, Claudia. The New Book of Middle Eastern Food. New York: Alfred A. Knopf, 2000.

Scents and Flavors: A Syrian Cookbook. Trans. Charles Perry. New York & Abu Dhabi: Library of Arabic Literature, 2017.

Wright, Clifford A. Cucina Paradiso: The Heavenly Food of Sicily. New York: Simon & Schuster, 1992.

 

History & Culture

This list includes not only academic books and articles, but blogs, websites, and publications by outlets such as Slow Food chapters in the region.

Freidenreich, David M. Foreigners and Their Food: Constructing Otherness in Jewish, Christian, and Islamic Law. Berkeley: University of California Press, 2011.

Gvion, Liora. Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel. Berkeley: University of California Press, 2012.

Halıcı, Nevin. Sufi Cuisine. London: Saqi, 2005.

Hourani, Cecil. Jordan: The Land & the Table. London: Elliott & Thompson, 2006.

Laudan, Rachel. Cuisine and Empire: Cooking in World History. Berkeley, California: University of California Press, 2013.

Ma7sool Productions. Series of short films about regional food heritage in Egypt. https://www.youtube.com/channel/UCxHjdqEgudA8ScWFMhcDkdA.

Meneley, Anne. “Blood Sweat and Tears in a Bottle of Palestinian Extra-Virgin Olive Oil.” Food, Culture & Society 14 (2011): 275–92. doi:http://dx.doi.org/10.2752/175174411X12893984828872.

Meneley, Anne. “Discourses of Distinction in Contemporary Palestinian Extra-Virgin Olive Oil Production.” Food and Foodways 22 (2014): 48–64. doi:10.1080/07409710.2014.892738.

Quataert, Donald, ed. Consumption Studies and the History of the Ottoman Empire, 1550-1922: An Introduction. SUNY Series in the Social and Economic History of the Middle East. Albany: State University of New York Press, 2000.

Rodinson, Maxime, A. J. Arberry, and Charles Perry, eds. Medieval Arab Cookery: Al-Ṭabīkh Al-ʻArabī Fī al-ʻuṣūr al-Wusṭa. Devon, England: Prospect Books, 2006.

Singer, Amy, ed. Starting with Food: Culinary Approaches to Ottoman History. Princeton: Markus Wiener Publishers, 2011.

Trépanier, Nicolas. Foodways and Daily Life in Medieval Anatolia: A New Social History. Austin, TX: University of Texas Press, 2014.

Zaouali, Lilia. Medieval Cuisine of the Islamic World: A Concise History with 174 Recipes. Berkeley: University of California Press, 2007.

Zubaida, Sami. “The idea of ‘Indian food’, between the colonial and the global.” Food and History 7 (2009): 191-209. doi:10.1484/J.FOOD.1.100643.

Zubaida, Sami, and Richard Tapper, eds. A Taste of Thyme: Culinary Cultures of the Middle East. New York: Tauris Parke Paperbacks; Distributed in the United States by St. Martin’s Press, 2000. [Published by I.B. Tauris, 1994]

Zurayk, Rami and Sami Abdul Rahman. From Akkar to Amel: Lebanon’s Slow Food Trail. Slow Food Beirut, http://www.slowfoodbeirut.com/wp-content/uploads/2016/09/From-Akkar-to-Amel-Inside.pdf.