The Levant and Egypt
“Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean”
This map sets the context for the book, which explores culinary traditions in the Levantine region. It was commissioned / art directed by editor and historian Graham Auman Pitts.
For more information on this fascinating text, which blends scholarly perspectives with personal histories, the global with the local, and even includes a sprinkling of family recipes, visit the University of Texas Press website: https://utpress.utexas.edu/books/gaul-pitts-valosik-making-levantine-cuisine
