Food holds an important place in people's lives and in the social values of individuals and groups, shaping identities along religious, ethnic, linguistic, and national lines and according to gender, class, place (including identification with particular towns or landscapes), and other variables. In the Middle East and among Middle Eastern diasporic communities today, culinary culture remains a source of deep pride, while reflecting ethical values that people place on sharing food with guests or with others in need. Regarding food as part of their cultural heritage, peoples of Middle Eastern origin are aware of illustrious culinary traditions that go back centuries and even millennia to innovations in agriculture that benefitted human societies at large.This book explores the theme of 'commensality,' which implies being at the same table while respecting differences among those who share a meal. At the same time, it considers the study of cultural heritage among Muslims, Christians, and Jews in the Middle East and in associated diasporas through foodways - customs regarding the preparation and consumption of food. Taking an interdisciplinary approach, this book argues for the centrality and import of the Middle East and its diasporas within the flourishing field of Food Studies while setting agendas for future research.Edited by Edited by Heather J. Sharkey and Karène Sanchez SummererThis publication appears in the series: Visions of the Middle East and North AfricaVisions of the Middle East and North Africa, is a collaborative initiative between the Middle Eastern Studies programme at the University of Groningen and University of Groningen Press. Volumes published in the series highlight the diversity of the Middle East and North Africa by exploring culture and society through images and text. Individual volume themes are connected to departmental research, the series is inherently interdisciplinary incorporating fields such as sociology, history, cultural studies, and political science.
