Graham Auman Pitts

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Making Levantine Cuisine

Modern Foodways of the Eastern Mediterranean

Edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik

University of Texas Press

From family staples to national dishes, Making Levantine Cuisine addresses the transnational histories and cultural nuances of the ingredients, recipes, and foodways that place the Levant onto an ever-shifting global culinary map.

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