Hummus: A Global History

(Hardback)

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This is a global history of hummus bi-tahina, the delicious combination of chickpeas, tahini, lemon and garlic that we know and love as hummus. The story begins in the medieval kitchens of the near and middle east and ends with its rise in popularity in the western world at the end of the twentieth century. This book also addresses the international controversy over ownership of the dish, and illustrates the extent to which hummus has been embraced by western food culture today. Though other Mediterranean dishes have become popular in the West, none can be compared to hummus, which can be found in any supermarket and in vast numbers of eating establishments. Hummus has become a global phenomenon, and our very favourite dip.

Reviews

"Hummus: A Global History would make an attractive gift for the hummus-lover in your life. To paraphrase the author, the next best thing to eating hummus is reading about it, and there is plenty to satisfy the reader here."-- "OxVeg News"

Author Bio

Harriet Nussbaum has written widely on food culture in the ancient world. She lives in Bristol.