Bethany Kehdy | Lebanese Cuisine From Baskint...

Modern sports did not just change how people played; they fundamentally rewired how they lived, looked, and identified within a rapidly transforming world. The conversation with Murat Yildiz, an assosciate professor of history at Skidmore College, explores the high-stakes interse ...  Show more

Egyptian print media has historically functioned as a cultural barometer, shifting from the early official bulletins of the 20th century into a relentless and aggressive form of capitalism on steroids. Professor Bahia Shehab discusses her book, "A Trade in Dreams: A Century of Eg ...  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

Karim Haidar talked about the future of Lebanese food in Europe through education and restaurant work. Haidar discusses traditional Lebanese food, devoid of fusion, and how he had developed the Academy of Arab Cuisine in Paris.Renowned chef Karim Haidar has founded the Academy of ...  Show more

Dima Adra talked about her new cookbook "Mama Ghannouj" which includes recipes from the Lebanese cuisine.Dima Adra is the author of Mama Ghannouj, a self-published and crowdfunded Lebanese cookbook. She focused on gathering recipes from 10 moms who are excellent cooks in the comm ...  Show more

What happens when you take a lawyer turned pastry chef trained in France and mix in Egyptian flavors and heritage? Listen to find out. Beware: don't listen while hungry! After 10 years of experience in law (studying and working), El Charkawy first discovered her love of cooking w ...  Show more