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From Tlmecen through to Bethlehem and the Bekaa Valley, we chart the history of wine production in the Middle East and North Africa. Farrah Berrou talks us through her journey of wine writing for a Western audience and what the future holds for Lebanese wine. We also explore the ...  Afficher plus

Have you ever thought about the names behind the dishes you’re eating? Salma Serry, an Egyptian born filmmaker and interdisciplinary foodways researcher, gave us the lowdown on how many of the foods we know and love came to be named. We discuss folk tales, personal and national h ...  Afficher plus

No new episode this week, but we're working on something that requires your help. Do you know any interesting facts, stories or folk tales about the names of dishes from the region? If so we want to hear from you! Drop us an email or contact us on Instagram to get involved. @inst ...  Afficher plus

Camel milk, mushrooms, ta’miyah, agashe, aseeda, tarkeen, these are just some of the foods and dishes that make up Sudan’s intricate network of cuisines. We spoke with Omer Eltigani, cook, archivist and founder of ‘The Sudanese Kitchen’ to talk more about the country’s vast foods ...  Afficher plus

Is there such a thing as a Dubai cuisine? What role do the migrants and expats of the Emirate play in curating this food culture? On episode 7 we see if Vidya Balachander can help us find some answers. The episode also features additional analysis from Steffen Hertog, Associate P ...  Afficher plus