"With special guest Anny Gaul, we talk about the origins of national dishes such as couscous and koshary; medieval Arabic cook books; and representations of kitchens and cooking in Egyptian literature. "
Adolescence, Food, and Illustrating Family History: A Talk About ‘Teta and Babcia’
"Say what you will, Egyptian culture has historically been a welcoming and permeable one, with a magical capacity to expand to make people feel at home. In a time where ugly polarizing discourse is on the rise, voices that highlight the diversity of Egyptians are important."
14th-Century Cookbook ‘Profoundly Rich Resource for Egyptian Culinary Heritage’
"Our anonymous author was most probably a gourmet cook himself but not necessarily a professional cook. He might have had a profession like those people to support his family, and wrote about cooking, his passion."
Friday Finds: Recipes from ‘Scents and Flavors’
In his introduction, Perry tells us we know this 635-recipe cookbook, soon to be published in a bilingual edition from the LAL, "was the bestseller of the age, to judge from the fact that more copies of it have survived than of all the other medieval cookbooks combined."
Cooking with Naguib Mahfouz
"It's no surprise that the introduction of a new family member brings a change in culinary repertoire."
Shahrazad’s Pharmacy: Literary Objects that Delight and Instruct
American University in Cairo CAASIC fellow Anny Gaul (who blogs at imiksimik.wordpress.com) recently gave a talk at the AUC on "Shahrazad'd Pharmacy: Literary Objects that Delight and Instruct." Will Barnes was there.
