SAMI TAMIMI AND TARA WIGLEY, Falastin: A Cookbook (Berkeley, CA: Ten Speed Press, 2020)

Authors

Harry Kashdan, The Ohio State University

Harry Eli Kashdan is a scholar of food culture and migration in the contemporary Mediterranean. He holds a Ph.D. in Comparative Literature from University of Michigan, and was Lauro de Bosis Postdoctoral Fellow in Italian at Harvard University before joining the Department of French and Italian at The Ohio State University as Postdoctoral Scholar in the Global Mediterranean. His work on the literary qualities of cookbooks has been published in Food & Foodways, Mashriq & Mahjar, Quest, and Italian Culture. His current projects include a monograph exploring neighborly relationships between host countries and migrants in the Mediterranean, and a co-edited volume (with Philip Gleissner) of essays by American immigrant food writers on the Covid-19 pandemic.

El-Haddad, Laila and Maggie Schmitt. The Gaza Kitchen: A Palestinian Culinary Journey. Charlottesville, VA: Just World Books, 2012.

Kassis, Reem. The Palestinian Table. London: Phaidon, 2017.

Khan, Yasmin. Zaitoun: Recipes from the Palestinian Kitchen. New York: Norton, 2018.

Ottolenghi, Yotam and Sami Tamimi. Jerusalem: A Cookbook. Berkeley, CA: Ten Speed Press, 2012.

Ottolenghi, Yotam and Sami Tamimi. Ottolenghi: The Cookbook. Berkeley, CA: Ten Speed Press, 2008, 2013.

Ottolenghi, Yotam and Tara Wigley. Ottolenghi Simple: A Cookbook. Berkeley, CA: Ten Speed Press, 2018.

Tamimi, Sami and Tara Wigley. Falastin: A Cookbook. Berkeley, CA: Ten Speed Press, 2020.

2021-09-14

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