Sami Zubaida is an Emeritus Professor of Politics and Sociology whose work delves deeply into the religion, culture, politics, and law of the Middle East, with particular attention to Egypt, Iran, Iraq, and Turkey. He also possesses a distinct interest in the history and culture of food, comparatively examining culinary traditions across Europe, the Middle East, and India. His scholarship explores the intricate dynamics between Islam, the state, and society, offering a nuanced perspective on political thought and movements within the region. Furthermore, his writings illuminate the rich tapestry of culinary practices that have shaped identity through the ages.
Draws on a distinguished career's worth of experience trying to understand the region to address the fundamental question in Middle East studies: what is the Middle East? This work offers us an alternative view of the region, its historic cosmpolitanism, its religious and cultural diversity, and its rapid adoption of various media cultures.
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.