Bethany Kehdy | Lebanese Cuisine From Baskint...

Hidden dynamics of anti-colonialism come to light when exploring the Syrian revolt of 1925 through a transnational lens. Associate Professor & Author Reem Bailony shares insights from her book, examining how the diaspora politics of the Syrian migrant community in the US connecte ...  Show more

Arabic culture and literature hold a vastly rich classical history that continues to captivate scholars and readers worldwide. Renowned literary critic and Columbia University professor, Dr. Muhsin Al-Musawi, explores the depths of this heritage, from the global allure of the Ara ...  Show more

In this Matbakh event, we talked to Fadi Kattan about how his cuisine and savoir-faire combine worldly influences, a desire for perfection and a passion for the local terroir. When Fadi started his Fawda Restaurant in 2016, he created a cuisine honoring Palestine’s best produce w ...  Show more

In this Matbakh event, we talked to Tarek Alameddine about his experiences in the culinary field between Copenhagen, Egypt, and Lebanon. Tarek believes that Levantine flavors and seasonal produce should be celebrated in the fine dining scene. In the process of creating dishes and ...  Show more

In this Matbakh event, we talked to Wesam Masoud about his creativity in developing and enhancing cooking techniques and flavor pairings. Chef Wesam is known for teaching the basics of cooking techniques, food history and food science in an engaging and idiosyncratic style.Create ...  Show more

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 aut ...  Show more