Celeriac Shawarma & Other Lebanese Roots at N...

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

Palestinian architect and artist Dima Srouji explores the systematic displacement of Palestinian material culture and the liberation lab working to bring it home. For over a century, archaeology in Palestine has been weaponized, used as a tool for land grabs and the erasure of co ...  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

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

In this Matbakh event, we talked to Mennat-Allah El Dorry about her career in archaeobotanical analysis. Much of her research has revolved around food and trying to reconstruct how people in the past cooked and ate.Created by Mikey Muhanna, afikra Hosted by Salma SerryEdited by: ...  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