Alexander Strecker (ed). Bread for the LIving, Bread for the Dead. Tavros Press, Athens 2025. 137 pp. ISBN 978-618-87697-0-0 David … More
Category: Mediterranean
Review: Making Levantine Cuisine
Anny Gaul, Graham Auman Pitts, Vicki Valosik, eds. Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. University of Texas … More
Review: The “Grand Meze” Exhibit at the Mucem in Marseille, France
Rachel Black (Connecticut College) This exhibit runs from May 19, 2021 – Dec. 31, 2023. Is food the most unifying … More
FoodAnthropology 