The Levantine Legacy of Cypriot Culinary Culture
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Abstract
Cyprus, being located in the heart of the Middle East, was always exposed to cultural and religious influences stemming from migrations, invasions and trade. This paper analyses the Arabic influences on Cypriot traditional culinary culture from the rise of Islam to the present day. The paper shows that many dishes today which are considered to be typically Turkish, Greek or Cypriot such as mulihiya, kolokasi, and moussakka, are actually of Semitic, Persian or Arabic origin. The paper also examines when and how these dishes were introduced on the island.
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References
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Tannahill, R. (1973) Food in History. London, Penguin.
Toussaint-Samat, M. (1992) A History of Food. Oxford, Blackwell.
Wright, C. (1999) A Mediterranean Feast. New York, WMAC.
Arberry, A.J. (transl.) (1939) ‘A Baghdad Cookery Book’, Islamic Culture, Vol. 13, No. 1, pp. 21-47, 189-214.
Balletto, L. (1995) ‘Ethnic groups, Cross-Social and Cross-Cultural Contacts on 15th Century Cyprus’, Mediterranean Historical Review, Vol. 1-2, pp. 35-48.
Cobham, C.D. (transl.) (1908). Excerpta Cypria. Cambridge, Cambridge University Press.
Constantinou, C.M. (1996) ‘On the Way to Diplomacy’, Borderlines, Vol. 7. Minneapolis, University of Minnesota Press.
Davidson, A. (1999) The Oxford Companion to Food. New York, Oxford University Press.
Davies, G. (1990) The Taste of Cyprus. London, Interworld.
Gazioglu, A.C. (1990) The Turks in Cyprus. London, K. Rüstem and Brother.
Hill, Sir G. (1972 [1940]) History of Cyprus, Volume I. Cambridge, Cambridge University Press.
Hourani, G.G. (1998) ‘A Reading in the History of the Maronites of Cyprus’, Journal of Maronite Studies, Vol. 2, pp. 1-12.
Ïslamoglu, M. (1981) Türk Mutfagı Sempozyumu Bildirileri. Ankara, Ankara University.
Jeffrey, G. (1973) Cyprus under an English King in 12th Century. London, Zeno.
Jenkins, R.J.H. (1953) ‘Cyprus Between Byzantium and Islam, A.D. 688-965’ in Mylonas, G.E. and Raymond, D. (eds.), Studies Presented to David Moore Robinson on His Seventieth Birthday, Volume II. Saint Louis, Washington University, pp. 1006-1014.
Jennings, R.C. (1993) Christians and Muslims in Ottoman Cyprus and the Mediterranean World, 1571-1640. New York, New York University Press.
Roden, C. (1985) A New Book of the Middle Eastern Food. Harmondsworth, Penguin.
Roden, C. (1997) The Book of Jewish Food. London, Viking.
Tannahill, R. (1973) Food in History. London, Penguin.
Toussaint-Samat, M. (1992) A History of Food. Oxford, Blackwell.
Wright, C. (1999) A Mediterranean Feast. New York, WMAC.
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“The Levantine Legacy of Cypriot Culinary Culture”. 2018. Cyprus Review 18 (2): 129-42. https://cyprusreview.org/index.php/cr/article/view/296.