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A "Simultaneously Hidden and Deliciously Obvious" History of Levantine Cuisine

Published: February 19, 2022

Writer Antonio Tahhan and Anny Gaul, an assistant professor at the University of Maryland, College Park, discuss a new collection of essays on the region’s food.

Source: thenation.com

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United StatesSan FranciscoNoord HollandCollege ParkDistrito FederalAlexia UnderwoodDafna HirschHarry Eli KashdanAntonio TahhanReem KassisUniversity Of MarylandWashington PostUniversity Of TexasMaking Levantine CuisineTexas PressNorth AfricaAnny GaulArabic StudiesMiddle EasternMiddle EastSan Francisco ChronicleOttoman EmpireWorld War