Evolving Cuisine and Culture in Middle Eastern Cooking. Medieval Arab Cookery, translated, with essays, by Maxime Rodinson, A.J. Arberry, and Charles Perry. 515 pages, index. Devon: Prospect Books, 2001 £35 (Cloth) ISBN 0-907325-91-2 A Taste of Thyme: Culinary Cultures of the Middle East, edited by Sami Zubaida and Richard Tapper. 280 pages, bibliography, index. London: Tauris Parke Paperbacks, 2000. $17.95 (Paper) ISBN 1-86064-603-4Wiley, Joyce N. · Middle East Studies Association Bulletin · 2003

Uncomfortable SubjectsReview by: Amahl Bishara · American Anthropologist (New Series) · 2004

[untitled]Review by: Amahl Bishara · The Journal of the Royal Anthropological Institute · 2003

Beyond Chutzpah: On the Misuse of Anti-Semitism and the Abuse of Historyby Norman G. FinkelsteinReview by: Amahl Bishara · The Arab Studies Journal · 2006-2005

The Palestinian Press as Shaper of Public Opinion, 1929-1939: Writing Up a Stormby MUSTAFA KABHA; Israel GershoniReview by: Amahl Bishara · Middle East Studies Association Bulletin · 2008

Socrates' Islamic ConversionCharles E. Butterworth · The Arab Studies Journal · 1996

The Colonial Presentby Derek GregoryReview by: Anjali Kamat · The Arab Studies Journal · 2006-2005

From the EditorsThe Arab Studies Journal · 2007

Colonial Policing in Aden, 1937-1967John Willis · The Arab Studies Journal · 1997

The Politics of Bellydancing in CairoShannon Arvizu · The Arab Studies Journal · 2005-2004

The Road to KurdistanWilliam Archer · The Arab Studies Journal · 1994

Citizenship, Gender, and the StateReview by: Özlem Atlan · The Arab Studies Journal · 2002-2001

REVIEW ESSAYReview by: Bhakti Shringarpure · The Arab Studies Journal · 2004-2003