Arak-Making & the History of Vineyards in Leb...

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

Ramzi Ghosn talks about the profession of wine and arak-making and its significance in the Levant, notably in Lebanon. From Massaya, he discusses the speaks about how Phoenicians valued viticulture and developed the finest wines that continues to be exported to the world.Massaya  ...  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

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

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