Jordan Syria And Lebanon

Presents histories of Syria, Lebanon, and Jordan and the geographic, economic, and social factors that have come to define them.

This edited volume investigates the political and socioeconomic impact of the Syrian refugee crisis on Lebanon and Jordan, and these countries’ mechanisms to cope with the rapid influx of refugees. The sudden population increase has resulted in severe pressures on infrastructures and services, as well as growing social tensions between the refugees and host communities. These chapters use a transdisciplinary approach to analyse the repercussions of the humanitarian tragedy at three different levels: 1) the changing governmental policies of the two countries towards the crisis; 2) the different perceptions of the Jordanian and Lebanese local communities on the Syrian refugees; and 3) the role played by NGOs and the civil society in both countries in dealing with protracted humanitarian emergencies.

The three countries that make up the Fertile Crescent, Lebanon, Syria and Jordan, share many culinary traditions and are justifiably famous for their exquisite and complex cuisines. Once all part of the Ottoman Empire, the countries are bound by a common language and ancient cultural heritage, but they also have distinct regional dishes influenced by the vibrant tapestry of ethnic groups and the amazing array of local ingredients, spices and flavourings. Located in the eastern Mediterranean, this region has benefited from the wonderful natural resources of land and sea. The culture is ancient, absorbing many influences throughout its history of invasion and foreign rule, all of which have contributed to a cuisine rich in variety and taste. This beautiful book presents a mouth-watering selection of classic regional recipes. The world-renowned favourites are all present, with tempting mezze dishes and richly roasted meats and baked fish, as well as spiced couscous and rice dishes. There are also less known, but equally delicious recipes to discover such as Armenian Jewelled Bulgur, White Bean Puree with Feta and Olives, Grilled Fish with dates, and Braised Rabbit with Aubergines. A meal from these countries is often completed with little sweets, and here you can learn how to prepare Stuffed Red Date Preserve, Sweet Pancakes with Scented Syrup, Little Walnut Cakes and Lebanese Coffee with Cardamom. An evocative introduction looks at the impact of history, geography, climate, religion and festivities on the foods and how these influences have created such different dishes across the region. With more than 600 sumptuous specially commissioned photographs, this inspiring book captures the essence of Lebanese, Syrian and Jordanese cooking, and offers you the chance to explore a rich and varied cuisine in your own kitchen.

"This book is about the effects of hosting Syrian refugees on Jordan and Lebanon and how the populace reacted to the real and perceived negative effects of the refugees"--