Interview with Sami Zubaida
Sami Zubaida, born Baghdad, Iraq in 1937 is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo, Istanbul, Beirut, Aix-en-Provence, Berkeley CA, Paris and New York. His research interests include Middle East Politics, Religion and L...
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Technological University Dublin
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ftdublininstt:oai:arrow.tudublin.ie:oxfor-1022 2023-09-26T15:22:41+02:00 Interview with Sami Zubaida Mac Con Iomaire, Máirtín 2021-01-01T08:00:00Z audio/mpeg https://arrow.tudublin.ie/oxfor/25 https://doi.org/10.21427/ypx0-f590 https://arrow.tudublin.ie/context/oxfor/article/1022/type/native/viewcontent/OxOHP_Sami_Zubaida_13_July_2019.MP3 unknown Technological University Dublin https://arrow.tudublin.ie/oxfor/25 doi:10.21427/ypx0-f590 https://arrow.tudublin.ie/context/oxfor/article/1022/type/native/viewcontent/OxOHP_Sami_Zubaida_13_July_2019.MP3 Oxford Symposium on Food and Cookery Oral History Project culinary history oral history interviews gastronomy text 2021 ftdublininstt https://doi.org/10.21427/ypx0-f590 2023-08-27T20:52:54Z Sami Zubaida, born Baghdad, Iraq in 1937 is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo, Istanbul, Beirut, Aix-en-Provence, Berkeley CA, Paris and New York. His research interests include Middle East Politics, Religion and Law, Nationalism, Food and Culture. Professor Zubaida has attended all but one of the Oxford Symposiums on Food and Cookery and was first introduced to Alan Davidson and the Oxford cohort by Claudia Roden. In 1992 Sami organised a conference in SOAS on the culinary cultures of the Middle East, the papers were published in book form in1994. He is a regular contributor to the LMEI’s The Middle East in London magazine and has published extensively on the Middle East. Sami attended the two food conferences organised by the Halici family in Turkey, in both Istanbul and in Konya, which was influence by the Oxford Symposium. He is also a Professorial Research Associate of the Food Studies Centre, SOAS and has published widely on food and culinary cultures including 'Drink, meals and social boundaries', in Jakob A. Klein and Anne Murcott (eds), Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody (Palgrave Macmillan, 2014) and A Taste of Thyme: Culinary Cultures of the Middle East (ed. with Richard Tapper, Tauris Parke, 2001). Sami also co-authored Food, Politics, and Society: Social Theory and the Modern Food System with Alejandro Colas, Jason Edwards, and Jane Levi (University of California Press, 2018). https://arrow.tudublin.ie/oxfor/1022/thumbnail.jpg Text sami sami Dublin Institute of Technology: ARROW@DIT (Archiving Research Resources on he Web) Davidson ENVELOPE(-44.766,-44.766,-60.766,-60.766) |
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Dublin Institute of Technology: ARROW@DIT (Archiving Research Resources on he Web) |
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culinary history oral history interviews gastronomy |
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culinary history oral history interviews gastronomy Mac Con Iomaire, Máirtín Interview with Sami Zubaida |
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culinary history oral history interviews gastronomy |
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Sami Zubaida, born Baghdad, Iraq in 1937 is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo, Istanbul, Beirut, Aix-en-Provence, Berkeley CA, Paris and New York. His research interests include Middle East Politics, Religion and Law, Nationalism, Food and Culture. Professor Zubaida has attended all but one of the Oxford Symposiums on Food and Cookery and was first introduced to Alan Davidson and the Oxford cohort by Claudia Roden. In 1992 Sami organised a conference in SOAS on the culinary cultures of the Middle East, the papers were published in book form in1994. He is a regular contributor to the LMEI’s The Middle East in London magazine and has published extensively on the Middle East. Sami attended the two food conferences organised by the Halici family in Turkey, in both Istanbul and in Konya, which was influence by the Oxford Symposium. He is also a Professorial Research Associate of the Food Studies Centre, SOAS and has published widely on food and culinary cultures including 'Drink, meals and social boundaries', in Jakob A. Klein and Anne Murcott (eds), Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody (Palgrave Macmillan, 2014) and A Taste of Thyme: Culinary Cultures of the Middle East (ed. with Richard Tapper, Tauris Parke, 2001). Sami also co-authored Food, Politics, and Society: Social Theory and the Modern Food System with Alejandro Colas, Jason Edwards, and Jane Levi (University of California Press, 2018). https://arrow.tudublin.ie/oxfor/1022/thumbnail.jpg |
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Text |
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Mac Con Iomaire, Máirtín |
author_facet |
Mac Con Iomaire, Máirtín |
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Mac Con Iomaire, Máirtín |
title |
Interview with Sami Zubaida |
title_short |
Interview with Sami Zubaida |
title_full |
Interview with Sami Zubaida |
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Interview with Sami Zubaida |
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Interview with Sami Zubaida |
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interview with sami zubaida |
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Technological University Dublin |
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2021 |
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https://arrow.tudublin.ie/oxfor/25 https://doi.org/10.21427/ypx0-f590 https://arrow.tudublin.ie/context/oxfor/article/1022/type/native/viewcontent/OxOHP_Sami_Zubaida_13_July_2019.MP3 |
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ENVELOPE(-44.766,-44.766,-60.766,-60.766) |
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Davidson |
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Davidson |
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sami sami |
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sami sami |
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Oxford Symposium on Food and Cookery Oral History Project |
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https://arrow.tudublin.ie/oxfor/25 doi:10.21427/ypx0-f590 https://arrow.tudublin.ie/context/oxfor/article/1022/type/native/viewcontent/OxOHP_Sami_Zubaida_13_July_2019.MP3 |
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https://doi.org/10.21427/ypx0-f590 |
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