{"product_id":"9780520409149","title":"Nile Nightshade","description":"\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eWinner of the 2026 James Beard Award for Reference, History, and Scholarship\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003eBest Culinary History Book in the World, Gourmand World Cookbook Awards 2025\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e“Leaves few cultural-societal stones unturned in chronicling how the tomato gradually came to be a constant presence in Egyptian life.”―\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eThe Wall Street Journal\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"a-text-bold\"\u003eA cultural and culinary history of modern Egypt through the nation's beloved tomato. \u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e \u003cbr\u003eBy the end of the twentieth century, the tomato―indigenous to the Americas―had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity―and sometimes reinforced them.\u003c\/span\u003e\u003c\/p\u003e","brand":"Gaul, Anny","offers":[{"title":"Default Title \/ University of California Press","offer_id":51636818575666,"sku":"9780520409149","price":2380.0,"currency_code":"EGP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0733\/8052\/8434\/files\/9780520409149.jpg?v=1787569166","url":"https:\/\/bibliothek-eg.com\/products\/9780520409149","provider":"BIBLIOTHEK  | Barakat for Bookstores","version":"1.0","type":"link"}