Future, Not Fusion, in Lebanese Food | Karim ...

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

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

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 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

Sami Zubaida talked about culinary cultures of the Middle East, drinks and social boundaries, and the history of his chosen single dish: Koshari.Sami Zubaida is Emeritus Professor of Politics and Sociology at Birkbeck, University of London and has held visiting positions in Cairo ...  Show more