Author Biography
Graham Auman Pitts is a historian of capitalism, food, and famine. He is the co-editor of Making Levantine Cuisine, forthcoming with the University of Texas Press. His current book manuscript considers the environmental history of World War I in Lebanon. After receiving a PhD from Georgetown’s history department, Graham taught history and international studies at North Carolina State University. The Arab Studies Journal, Cahiers d’Orient, and The Journal of the Ottoman and Turkish Studies Association have published his work. He is a visiting professor at the George Washington University’s Elliott School of International Affairs.
