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We will be in conversation with food historian and scholar Anny Gaul’s Nile Nightshade: An Egyptian Culinary History of the Tomato—the January Desk Book Club selection. Join fellow readers as I (Alicia Kennedy) lead a 20-30 minute discussion before we open to Q&A.
From the Desk Members join free using the code at this link and will have access to the full archived video.
WHEN
Monday, January 26, 11 a.m. EST
WHERE
Zoom
You will receive the link 30 minutes before the event begins. Please sign up using the email where you’d like to receive information.
WHO
Anny Gaul is a food historian whose research focuses on the Arabic-speaking world. Her food writing has appeared in Eater and ArabLit Quarterly and her scholarship has been published in Gastronomica, Global Food History, and numerous other scholarly journals. She is also the co-editor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean, a collection of essays and recipes. Her research has been supported by the National Endowment for the Humanities and the Fulbright Program and commended by the Sophie Coe Prize. She teaches at the University of Maryland, College Park and blogs at Cooking with Gaul.
Alicia Kennedy is a writer from Long Island. She is the author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and On Eating: The Making and Unmaking of My Appetites. She is the publisher of From the Desk of Alicia Kennedy, a food and culture newsletter that hosts events, community, and more.
We will be in conversation with food historian and scholar Anny Gaul’s Nile Nightshade: An Egyptian Culinary History of the Tomato—the January Desk Book Club selection. Join fellow readers as I (Alicia Kennedy) lead a 20-30 minute discussion before we open to Q&A.
From the Desk Members join free using the code at this link and will have access to the full archived video.
WHEN
Monday, January 26, 11 a.m. EST
WHERE
Zoom
You will receive the link 30 minutes before the event begins. Please sign up using the email where you’d like to receive information.
WHO
Anny Gaul is a food historian whose research focuses on the Arabic-speaking world. Her food writing has appeared in Eater and ArabLit Quarterly and her scholarship has been published in Gastronomica, Global Food History, and numerous other scholarly journals. She is also the co-editor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean, a collection of essays and recipes. Her research has been supported by the National Endowment for the Humanities and the Fulbright Program and commended by the Sophie Coe Prize. She teaches at the University of Maryland, College Park and blogs at Cooking with Gaul.
Alicia Kennedy is a writer from Long Island. She is the author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and On Eating: The Making and Unmaking of My Appetites. She is the publisher of From the Desk of Alicia Kennedy, a food and culture newsletter that hosts events, community, and more.