Nile Nightshade: An Egyptian Culinary History of the Tomato (California Studies in Food and Culture) (Volume 87)
by Anny Gaul
Nile Nightshade explores the tomato’s place in Egyptian culinary history. Anny Gaul offers a focused study of food and culture, examining how this ingredient fits within Egypt’s gastronomic traditions. Published as volume 87 in the California Studies in Food and Culture series.
About This Book
Nile Nightshade examines the tomato within Egyptian culinary history.
The book focuses on the relationship between a familiar ingredient and the food culture of Egypt.
Part of the California Studies in Food and Culture series, this volume presents a focused cultural and historical study.
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