A01=Harriet Nussbaum
Age Group_Uncategorized
Age Group_Uncategorized
agriculture
Author_Harriet Nussbaum
automatic-update
Category1=Non-Fiction
Category=JBCC4
Category=JFCV
Chickpeas
Claudia Roden
consumption
COP=United Kingdom
cuisine
cultural appropriation
Delivery_Delivery within 10-20 working days
diet
dip
eq_bestseller
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
foodways
garbanzo beans
geography
health
history
israel
Israeli Food
koshari
Language_English
lebanon
lemon
Levantine Food
mediterranean
middle east
Middle Eastern Food
nonfiction
nutrition
organic
ownership
PA=Available
palestine
plant based
popularity
poverty
Price_€10 to €20
PS=Active
softlaunch
sustainability
Tahini
tradition
transmission
trendy food
turkey
vegan
Yotam Ottolenghi
Product details
- ISBN 9781789144628
- Dimensions: 120 x 197mm
- Publication Date: 11 Oct 2021
- Publisher: Reaktion Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon and garlic that we know and love as hummus. The story begins in the medieval kitchens of the near and middle east and ends with its rise in popularity in the western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish, and illustrates the extent to which hummus has been embraced by western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon, and our very favourite dip.
Harriet Nussbaum has written widely on food culture in the ancient world. She lives in Bristol.
