Arab cuisine is the cuisine of the Arabic-speaking nations and those regions where the influence of the former Islamic Empire has left its influence on the local people's language and/or eating habits. While it is useful to place it, in its entirety, in the catagory of Middle Eastern cuisine, because it shares much in common, it includes regions that are not part of the geographical Middle East. It should be noted that both the terms "Arab" and "Middle East" are imprecise, however.
References[edit | edit source]
- Food: A Culinary History from Antiquity to the Present, by M.Montanari and J.L.Flandrin, Columbia Univ. Press (1999) ISBN 0-231-11154-1