Food Culture in the Near East, Middle East, and North Africa

Exploring the intertwined cuisines of the Near East, Middle East, and North Africa, this book delves into how ancient cultures and diverse climates shape culinary traditions. It highlights the influence of major monotheistic religions on contemporary eating habits among Muslims, Jews, and Christians, with a focus on Arab Muslim food cultures. Additionally, it examines the effects of colonialism, globalization, and modernization on these foodways, offering a comprehensive understanding of the region's culinary landscape.