Souk: Feasting at the Mezze Table
ISBN-13:
9781925418620
ISBN-10:
1925418626
Author:
Merijn Tol, Nadia Zerouali
Publication date:
2018
Publisher:
Smith Street Books
Format:
Hardcover
256 pages
Category:
European
,
Regional & International
FREE US shipping
Book details
ISBN-13:
9781925418620
ISBN-10:
1925418626
Author:
Merijn Tol, Nadia Zerouali
Publication date:
2018
Publisher:
Smith Street Books
Format:
Hardcover
256 pages
Category:
European
,
Regional & International
Summary
Souk: Feasting at the Mezze Table (ISBN-13: 9781925418620 and ISBN-10: 1925418626), written by authors
Merijn Tol, Nadia Zerouali, was published by Smith Street Books in 2018.
With an overall rating of 4.3 stars, it's a notable title among other
European
(Regional & International) books. You can easily purchase or rent Souk: Feasting at the Mezze Table (Hardcover, Used) from BooksRun,
along with many other new and used
European
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $2.45.
Description
The souk, or marketplace, is the beating heart of Arabic cuisine and culture—this book celebrates the generosity of this rich food culture.
The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.
The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture.
In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.
The word mezze stems from the Arabic term tamazzaza—a single word that broadly embraces the idea of enjoying small portions of food and taking the time to indulge one’s taste buds, eyes, and nose by exposing them to a wide range of aromas and flavors. A complete mezze table is formed when many of these warm and cold dishes are presented together, as a meal in itself.
The mezze culture originated in the Ottoman Empire and can be found in the whole of the Levantine Mediterranean: from Greece and Cyprus to Turkey, Palestine, Jordan, and Syria. But it is Lebanon, the cultural home of the authors, which has really developed and is famed for the richest, most extensive, and most sophisticated mezze culture.
In addition to the 100 classic and contemporary mezze recipes, Souk also delves into the personal stories and reminiscences about this food tradition and the families and friends the authors meet along the way. Eating mezze is a social event, wrapped in warmth and coziness, and spiced with waves of laughter and noisy chatter.
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