cooking with gaul

{imik simik}

Tag: French culinary history

April 17, 2017April 17, 2017

Sweetening the sofra: a sweet & sour dinner menu

I study culinary history and literature in North Africa and the Arabic speaking world; this blog is a record of what happens when I put my research and passions into play at my own stove. I focus on flavors & dishes from across the Middle East and North Africa––with a few large dashes of historical research & cultural commentary.

While most of the recipes featured here hail from the Middle East & North Africa or elsewhere in the Mediterranean, I also love to cook anything that happens to be in season. A recipe index lists all recipes alphabetically; you can also browse by category or search for keywords below.

For less cooking and more history & literature, check out my research blog. You can read more about my work and other writing here.

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(more) about the blog
food & foodways in the middle east & north africa: a bibliography
ful, koshari, macarona bechamel
recipe index
resources for thinking about food

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(re-posted bc technical difficulties): Since September I’ve cooked my way through @anasatassi’s wonderful cookbook, Sumac: Recipes and Stories from Syria. Tune into the Radical Books Collective event tomorrow (December 3rd) to hear my interview with Atassi about his research, creative process, sumac as a “red thread” linking the book’s dishes to one another and connecting Syria’s past to today’s kitchens, and what street food has to do with freedom. Links to the livestream in bio.

Xander the Moroccan rescue kitty always goes for the shelves with North African content. Today’s browsing interests: Fanon, Laroui, Mernissi and more #smartycat

The last move is the best #CatChoreography

Sunday snuggles with ArabLit Quarterly cc @arablitorg @screamlnour @salmaserry

It’s been a long and lonesome road but I’m doing this again

All out DC!

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