Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East 1st Edition

Ancient and Traditional Foods, Plants, Herbs and Spices used in the Middle East (1st Edition) by Rajkumar Rajendram invites readers on a richly illustrated journey through the culinary and botanical heritage of the Middle East. This authoritative volume uncovers the origins, uses, and cultural significance of the region’s edible plants, herbs and spices—from the Levant and Mesopotamia to the Arabian Peninsula and North Africa.

Discover how time-honored ingredients like sumac, za’atar, fenugreek, pomegranate, and wild greens shaped traditional diets, medicine and rituals across countries such as Lebanon, Syria, Iraq, Egypt and Yemen. Combining historical research with practical insights, the book explains plant identification, traditional preparation methods and regional variations that make Middle Eastern cuisine intimately tied to its landscape and climate.

Perfect for chefs, food historians, ethnobotanists, gardeners and curious travelers, this book blends scholarship with accessible writing. Clear photographs and concise botanical notes help readers recognize species in markets and fields, while contextual essays highlight trade routes, ancient cultivation practices and the continuing influence of these foods on modern gastronomy.

If you value authentic culinary knowledge and want to deepen your understanding of the Middle East’s living food traditions, this 1st Edition by Rajkumar Rajendram is an essential reference. Order your copy today to preserve and taste a heritage that spans millennia.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.