Mediterranean Perception in Cookbooks | Claudia Roden

Claudia Roden talked about her new cookbook MED as well as her other work, and the process behind writing them.

Claudia Roden is an Egyptian-born British cookbook writer with a special interest in the social, cultural and historical background of food. She is best known as the author of many cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque. Besides her numerous cookery volumes, Roden has also worked as a journalist and a cooking show presenter for the BBC. Food writers and chefs such as Melissa Clark and Yotam Ottolenghi have credited her with playing a large role in introducing the food of Egypt in particular and the Middle East and North Africa in general to Britain, the United States and the English speaking world. She has been involved with Yale, University College London and the School of Oriental and African Studies and is President of The Oxford Symposium of Food. Her latest book MED, contains recipes from the Eastern Mediterranean.

 

Created by Mikey Muhanna, afikra 

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Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   

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afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. 
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