Culinary cultures of the Middle East
By: edited by Sami Zubaida and Richard Tapper.
Contributors: Zubaida, Sami, 1937-; Tapper, Richard.; University of London. Centre of Near and Middle Eastern Studies.
Publisher: I.B. Tauris; Distributed by St. Martin's Press
Published: 1996
Place of publication: London; New York; New York
Language: eng
Number of pages: 302
Subjects: Cookery, Middle Eastern -- History; Food habits -- Middle East -- History; Middle East -- Social life and customs
Notes: Includes bibliographical references (p. [281]-293) and index.
"In association with Centre of Near and Middle Eastern Studies, School of Oriental and African Studies, University of London."
"Based on a conference organized by the Centre of Near and Middle Eastern Studies ... in April 1992"--Pref.