In 2019, a two-month food-writing workshop called “The Taste of Letters” (طعم الحروف) took place at the Contemporary Image Collective in Cairo as part of Botoun (a series of workshops, film screenings, and an exhibition that engaged with the politics of food). “The Taste of Letters” became the title of a collection of texts that emerged from the workshop, and they appeared in English translation as part of the Summer 2021 issue of ArabLit Quarterly, guest-edited by Nour Kamel. In this panel, moderated by Nour Kamel, writers reflect on the various tastes that make up food writing in and through Arabic. Kamel is joined by writer, researcher, and filmmaker Salma Serry; the genre-spanning author of Food for Copts (2017) Charles Akl; and Mariam Boctor a member of Botoun’s curatorial team who helped facilitate “The Taste of Letters” workshop and translated some of its texts into English.
Supported in part by ArabLit Quarterly magazine, in honor of its summer issue, THE KITCHEN.
In 2019, a two-month food-writing workshop called “The Taste of Letters” (طعم الحروف) took place at the Contemporary Image Collective in Cairo as part of Botoun (a series of workshops, film screenings, and an exhibition that engaged with the politics of food). “The Taste of Letters” became the title of a collection of texts that emerged from the workshop, and they appeared in English translation as part of the Summer 2021 issue of ArabLit Quarterly, guest-edited by Nour Kamel. In this panel, moderated by Nour Kamel, writers reflect on the various tastes that make up food writing in and through Arabic. Kamel is joined by writer, researcher, and filmmaker Salma Serry; the genre-spanning author of Food for Copts (2017) Charles Akl; and Mariam Boctor a member of Botoun’s curatorial team who helped facilitate “The Taste of Letters” workshop and translated some of its texts into English.
Supported in part by ArabLit Quarterly magazine, in honor of its summer issue, THE KITCHEN.
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