Richard Tapper, a professor emeritus at the School of Oriental and African Studies, is a social anthropologist whose ethnographic research has spanned Iran, Afghanistan, and Turkey. His work critically examines pastoral nomadism, the complex relationships between ethnic minorities and the state, and the anthropological dimensions of Islam. Tapper's scholarship also delves into the anthropology of food, Iranian cinema, and the intricacies of religious politics in Iran, offering a multifaceted understanding of the regions he studies.
Recreate the alluring aromas of tapas with this collection of recipes for vegetable, pastry, meat and seafood. Easy-to-follow instructions and clear, practical photographs show you how to make traditional and contemporary Spanish appetisers.
This pioneering book considers the culinary cultures of the Middle East in a variety of contexts. The contributors discuss various aspects of historical and contemporary processes, including likely origins and diffusions on ingredients and dishes, changes in food production and eating habits, contemporary revivals of traditional cooking, literary representations of food and drink, and the class, gender, and communal dimensions to food. Written by scholars from different disciplines, it covers a wide geographical area, from Central Asia to Morocco.