About this deck
Middle Eastern cuisine is a constellation of regional traditions sharing common roots in the eastern Mediterranean and Levantine spice-and-bread tradition. Lebanese, Persian, Turkish, Palestinian, Egyptian, and North African cuisines have historical interconnections without being identical. Key sections include: Middle East.; Opening What we mean by Middle Eastern cuisine.; Chapter I The fertile crescent.; Chapter II The mezze tradition.; Chapter III The slow elegance.; Chapter IV Empire to street food.; Chapter V Contested cuisine.; Chapter VI Bread and beans.; Chapter VII Mesopotamia.; Chapter VIII The Gulf cuisines..