Podcasts about nawal nasrallah

Imagine sitting down for dinner in ancient Babylon. What would be on the menu? Thanks to clay tablets discovered over a century ago, we're starting to find out. These tablets, written around 4,000 years ago, were originally thought to be about medicine. But in the 1980s, scholars realised that these texts were actually recipes. "Out of hundreds of thousands of cuneiform documents, they are the only food recipes that exist" says Agnete Lassen, associate curator of the Yale Babylonian collection. This means they offer a rare glimpse into the culinary world of this ancient region of Mesopotamia, now modern-day Iraq.想象一下在古巴比伦坐下来吃晚饭。 菜单上会有什么？ 多亏了一个多世纪前发现的粘土片，我们才开始找到答案。 这些泥板写于大约 4,000 年前，最初被认为是关于医学的。 但到了 20 世纪 80 年代，学者们意识到这些文本实际上是食谱。 耶鲁大学巴比伦馆藏副馆长阿格尼特·拉森 (Agnete Lassen) 表示：“在数十万份楔形文字文献中，它们是唯一现存的食物食谱。” 这意味着它们为人们提供了难得一睹这个古老的美索不达米亚地区（现在的伊拉克）的烹饪世界的机会。It seems the cooks of that time were expected to know what they were doing – the instructions are straight to the point, and the amounts of the ingredients are not specified. Despite this, modern researchers have been recreating and taste-testing the ancient dishes. One recipe that has been successfully recreated is a stew called 'tuh'u'. The dish starts with water and seared lamb. Then, in go salt, beer, some vegetables, and for a fiery taste, garlic and coriander. It's a favourite among researchers: "It's pungent and it's very nicely spiced" says Agnete Lassen, "It has good flavours." Another dish turned out so unbearably bitter that none of the other seasonings could be detected, so either the translation was incorrect, or people's tastes were very different back then.看起来当时的厨师应该知道自己在做什么——说明是开门见山的，并且没有具体说明配料的数量。 尽管如此，现代研究人员一直在重新创造和测试这些古老的菜肴。 一种已成功重现的食谱是一种名为“tuh'u”的炖菜。 这道菜以水和烤羊肉开始。 然后加入盐、啤酒、一些蔬菜，为了获得火辣的味道，可以加入大蒜和香菜。 它是研究人员的最爱：“它很辛辣，而且味道很好”，阿格尼特·拉森 (Agnete Lassen) 说，“味道很好。” 还有一道菜，苦得难以忍受，其他的调味料都检测不到，所以要么是翻译错误，要么是当时人们的口味不同。Interestingly, all the recipes discovered are for making stews and broths, observes Iraqi food historian, Nawal Nasrallah. Stew remained a tradition in medieval Iraq and continues to be a staple of modern Iraqi food. On the other hand, other ancient flavours have disappeared. For example, a Roman fish sauce called 'garam' was a potent, fermented sauce with an umami flavour. It was once popular but is now not a common feature of modern Italian cuisine.有趣的是，伊拉克食品历史学家纳瓦尔·纳斯拉拉 (Nawal Nasrallah) 观察到，所有发现的食谱都是用来制作炖菜和肉汤的。 炖菜仍然是中世纪伊拉克的传统，并且仍然是现代伊拉克食物的主食。 另一方面，其他古老的风味已经消失。 例如，一种名为“garam”的罗马鱼露是一种具有鲜味的强效发酵酱汁。 它曾经很流行，但现在已不再是现代意大利美食的常见特征。How many of our own culinary traditions will survive years from now? Will future generations taste what we taste today, or will our favourite dishes become forgotten?我们自己的烹饪传统有多少能够在多年后幸存下来？ 子孙后代会尝到我们今天尝到的味道，还是我们最喜欢的菜肴会被遗忘？词汇表recipe 食谱cuneiform 楔形文字的culinary 烹饪的straight to the point 直截了当的ingredient 材料，食材taste-test 试吃，尝试…的味道stew 炖菜seared 高温速煎的fiery （食物味道）辣的coriander 芫荽，香菜pungent （味道）浓郁的，强烈的spiced 经过调味的flavour 口味，味道bitter 苦的seasoning 调味料broth 肉汤staple 主食potent （味道）强烈的fermented 发酵的umami 鲜味cuisine 菜肴

It was the political and cultural center of the Arab world during its height. The city was a melting pot of cultures, foods and ideas that attracted people from as far north as Scandinavia and as far south as Africa. Within 100 years of its establishment, there were lush gardens, elaborate villas, and great libraries. This was THE city to be in - the 'navel of the world'. The city of medieval Baghdad!Join John and renowned Iraqi historian and author Nawal Nasrallah, as they uncover the fresh produce scene of golden age Baghdad. What role did food and produce play in the daily lives of this impressive city? Why were vegan dishes referred to as not "real" food? How important was agriculture to this society? And what impact did this city from the 8th century leave on our world today?In Sponsorship with Cornell University: Dyson Cornell SC Johnson College of Business"Delights from the Garden of Eden" by Nawal Nasrallah: https://www.booksaremagic.net/item/ZrQwhj121jBbbuq8aku0GwJoin the History of Fresh Produce Club at www.theproduceindustrypodcast.comInstagram, TikTok, Threads: @historyoffreshproduceEmail: historyoffreshproduce@gmail.com

It was the political and cultural center of the Arab world during its height. The city was a melting pot of cultures, foods and ideas that attracted people from as far north as Scandinavia and as far south as Africa. Within 100 years of its establishment, there were lush gardens, elaborate villas, and great libraries. This was THE city to be in - the 'navel of the world'. The city of medieval Baghdad!Join John and renowned Iraqi historian and author Nawal Nasrallah, as they uncover the fresh produce scene of golden age Baghdad. What role did food and produce play in the daily lives of this impressive city? Why were vegan dishes referred to as not "real" food? How important was agriculture to this society? And what impact did this city from the 8th century leave on our world today?In Sponsorship with Cornell University: Dyson Cornell SC Johnson College of Business"Delights from the Garden of Eden" by Nawal Nasrallah: https://www.booksaremagic.net/item/ZrQwhj121jBbbuq8aku0GwJoin the History of Fresh Produce Club at www.theproduceindustrypodcast.comInstagram, TikTok, Threads: @historyoffreshproduceEmail: historyoffreshproduce@gmail.com

Join Nawal Nasrallah for a delectable dive into the world of Medieval North African cooking. Learn the connection between ostrich eggs and eggplants, how we have been stuffing birds wrong this whole time, and the brilliant historical stories behind these recipes. Listen as Nawal discusses her work translating centuries-old cookbooks to access an art of history that is so often forgotten. This podcast will leave you hungry: for knowledge and for food.

What made the Umayyah descendants to flee Damascus and the Caliphate there almost overnight and travel all the way to the westernmost tip of the known world in the Iberian Peninsula?And how in turn succeeded in creating a flourishing cultural and culinary paradise?Let's find out some amazing recipes from the period and the secret ingredients in the highly sophisticated cuisine of Moorish Spain!Enjoy!Find out more about Nawal Nasrallah:https://nawalcooking.blogspot.com/https://www.aramcoworld.com/Articles/November-2022/Refuge-in-Recipes-The-Research-Journey-of-Nawal-Nahttps://www.aljazeera.com/features/2020/9/13/medieval-arabic-cookbooks-reviving-the-taste-of-historyOn today's episode the music featured is from Motion Array and the song "Thessaloniki" from Pavlos Kapralos! If you want to find out more check his YouTube channel here:https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1AThis episode comes with the welcome support of Maltby and Greek UK's No1 Greek delicatessen!Get shopping some delicious Greek wines, cheeses, honey and herbs here:https://www.maltbyandgreek.com/And don't forget to use the discount code delicious for 15% discount!The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

While the 2022 World Cup is in full swing, we at Meat and Three are taking on the challenge of investigating the relationship between food and sports. From the missing drink that's dominating world cup discourse to the one available in plenty at Wimbledon, learn about the foods we associate with sports and how they affect our personal and national identities. Then, take a trip to the cooking competitions of the medieval Arab World and learn about how sailors prepare their kitchens for competitions that last days and even weeks. Further Reading:To learn more about the construction of this year's World Cup, read Pete Pattisson's work. Explore Tony Collins' historical work on sports and society and Sarah Gee's work "Sport, Alcohol and Social Inquiry: A Global Cocktail."Check out Nawal Nasrallah's cookbook, "Delights from the Garden of Eden: A Cookbook and History of the Iraqi Cuisine."Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Many chefs reach global status, with international demand for their latest book. Spare a thought for the translators, tasked with making their recipes accessible across barriers of language, culture and cuisine. Translating a recipe isn't as simple as getting the dictionary out, you need to understand the different terminology and ingredients used in each country, whilst staying true to the original dish. We speak to Rosa Llopis, a Spanish translator who specialises in gastronomy and has translated a number of cookbooks. Cristina Cigognini is an Italian translator who usually specialises in literary translation of novels, but brought her skills to two cook books published by the chef Yotam Ottolenghi. Nawal Nasrallah is an Iraqi living in the US who translates medieval Arabic food texts, bringing those historic recipes to new audiences. If you would like to get in touch with the show, please email thefoodchain@bbc.co.uk. Presented by Ruth Alexander. Produced by Beatrice Pickup.

This week, in a special extended episode, Gilly is on stage at the British Library in London whose Food Season has been tantalising food fans with a whole month of talks inspired by the cookbooks, recipes and culinary stories in its collection. Speakers have included Jessica Harris, Angela Hartnett, Dan Saladino, Alice Waters, Felicity Cloake, Frances Moore Lappé and Henry Dimbleby.Gilly's panel of experts explore 13th century Moorish cookery through an extraordinary story of a recently discovered mis-filed manuscript. Come and sit with the sold out audience as Polly Russell, curator of the Food Season introduces Sam and Sam Clark of Moro to the stage with Arabic scholar Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes cooked up Moro-style.To get 10% off the Leith's Essentials online course that Gilly is doing over over the next 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar. Enter code GILLYSGIFT and click redeem. See acast.com/privacy for privacy and opt-out information.

On episode 3, Taif Alkhudary speaks with Nawal Nasrallah about the history and development of Iraqi cuisine from Mesopotamia to modern day through her own cookbook 'Delights from the Garden of Eden' and her translation of the medieval Arabic cookbook 'Annals of the Caliphs' Kitchens', an annotated translation of the tenth-century, Abbasid-era cookbook Kitab al-Tabikh by Ibn Sayyar al-Warraq. Nawal is an award-winning food historian of the Arab world, and translator of major medieval Arabic cookbooks hailing from Baghdad, Egypt, and Al-Andalus. Taif is a Research Assistant on the LSE Middle East Centre project 'Managing Religious Diversity in the Middle East: The Muhasasa Ta'ifia in Iraq, 2003–2018'. All artwork by Rawand Issa: www.instagram.com/rawand.issa_

In this episode we explore the relationship between cooking and writing. With special guest Anny Gaul, we talk about the origins of national dishes such as couscous and koshary; medieval Arabic cook books; and representations of kitchens and cooking in Egyptian literature.  Show Notes: Anny Gaul's writing and recipes, including the one on “bad translations” of hummus are online at cookingwithgaul.com. She wrote about Egyptian koshary as the dish we need right now for Eater. Her article on Abla Nazira's famous cookbooks is here. Her analysis of the depictions of cooking, kitchens and happiness in Egyptian writing can be found in the anthology Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond. The essay on couscous from which she reads at the beginning of the episode can be found in the last issue of Arab Lit Quarterly.  Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook,  ed. and translated by Nawal Nasrallah and Scents and Flavors: A Syrian Cookbook, tr. Charles Perry, are both out in paperback this year.  Many adapted recipes are available at Nawal Nasrallah's website, nawalcooking.blogspot.com. The Library of Arabic Literature offers free Arabic-only PDFs of their works, including Scents and Flavors.  This episode mentions the Egyptian novelist Sonallah Ibrahim's Zaat, in which the kitchen is a site of mishaps, set-backs and middle-class aspirations.  Here are links to further recent writing in Arabic on food:  CIC Collective Workshop, Taste of Letters A historical essay in the Al Jazeera Culture Section Novelist Nael El Toukhy in Mada Masr  An essay on food in Ottoman era poetry

  In this episode we explore the relationship between cooking and writing. With special guest Anny Gaul, we talk about the origins of national dishes such as couscous and koshary; medieval Arabic cook books; and representations of kitchens and cooking in Egyptian literature.  Show Notes: Anny Gaul's writing and recipes, including the one on “bad translations” of hummus are online at cookingwithgaul.com. She wrote about Egyptian koshary as the dish we need right now for Eater. Her article on Abla Nazira's famous cookbooks is here. Her analysis of the depictions of cooking, kitchens and happiness in Egyptian writing can be found in the anthology Insatiable Appetite: Food as Cultural Signifier in the Middle East and Beyond. The essay on couscous from which she reads at the beginning of the episode can be found in the last issue of Arab Lit Quarterly.  Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook,  ed. and translated by Nawal Nasrallah and Scents and Flavors: A Syrian Cookbook, tr. Charles Perry, are both out in paperback this year.  Many adapted recipes are available at Nawal Nasrallah's website, nawalcooking.blogspot.com. The Library of Arabic Literature offers free Arabic-only PDFs of their works, including Scents and Flavors.  This episode mentions the Egyptian novelist Sonallah Ibrahim's Zaat, in which the kitchen is a site of mishaps, set-backs and middle-class aspirations.  Here are links to further recent writing in Arabic on food:  CIC Collective Workshop, Taste of Letters A historical essay in the Al Jazeera Culture Section Novelist Nael El Toukhy in Mada Masr  An essay on food in Ottoman era poetry

When Jean Bottéro penned his article,The Oldest Cuisine in the World: Cooking in Mesopotamia, he never imagined that ancient Mesopotamian culture would appeal to the modern-day palate. In the book's final pages, Bottéro writes: Lastly, let me say quite plainly that it is virtually impossible for us to execute these recipes of Mesopotamian haute cuisine...I would not advise trying to incorporate their culinary tradition, just as it stands, into our own. His comment, which follows paragraphs that dive into vibrant descriptions of the royal foods and recipes, seems rather ironic. Perhaps Bottéro's fear stems from the possibilities of an unfaithful rewriting of ancient Mesopotamian food history or an ill-executed experiment that aggravates his picky appetite. Whatever his reason, it is disappointing to see Bottéro skip out on experimenting with his research in the kitchen. Since his formative article about Mesopotamian food culture, historians, chefs, and bloggers have kindled a new interest in ancient Mesopotamian foods. One such chef is Nawal Nasrallah. Nawal is an Iraqi scholar, chef, and author of Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. She joins me for this episode to talk about how growing up in Iraq, surrounded by Iraqi cuisine, has influenced her cookbook endeavors and her recent experience reconstructing Mesopotamian cuisine at Yale University. This episode is packed with musings by an experienced cookbook writer, and the consequences of applying a western palate to a non-western cuisine. --- Support this podcast: https://anchor.fm/goudatalks/support

The practice of having your food prepared by strangers in a public place goes back millennia but what makes a restaurant different from the many other dining options is that you can choose from a list of dishes, you can eat at a time of your rather than the cook's choosing and are usually served by a professional waiter in pleasant surroundings. There were fully-fledged restaurants in 12th-century China catering to a wide range of tastes and budgets. Six centuries later, the first European restaurants in Paris advertised themselves as places that offered good health, rather than just good food. The fashion for French-style dining quickly spread to other countries but it took over a century for the waiters, waitresses and kitchen staff – the very people who are crucial to the success of any restaurant - to be given half-decent working conditions and a modicum of recognition. Bridget Kendall discusses the development of the restaurant with historians Rebecca L. Spang, Patricia Van den Eeckhout, Luke Barr, Nawal Nasrallah and Christian de Pee. Photo: A waiter with a serving platter and dome. Credit: RTimages/Getty Images

Episode Acknowledgements Special thanks to the Qatar Foundation International, which provided the seed funding and support to develop and launch this podcast and to produce this episode. Thanks to Nawal Nasrallah for generously sharing her expertise in this episode. Featured Music “Kim Arar,” by Wind of Anatolia, from the album Live at the 2014 Golden Festival, used with permission from Wind of Anatolia. The track has been excerpted and mixed with narrative. “Arizona Moon,” by Blue Dot Sessions, from the album Cholate, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been overlaid with narrative. “Borough,” by Blue Dot Sessions, from the album Molerider, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been overlaid with narrative. “Trailrunner,” by Blue Dot Sessions, from the album Zander, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been remixed and overlaid with narrative. “Vernouillet,” by Blue Dot Sessions, from the album The Sweet Hots, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been remixed and overlaid with narrative. “When in the West,” by Blue Dot Sessions, from the album Landsman Duets, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been overlaid with narrative. “Great, Great Lengths,” by Blue Dot Sessions, from the album The Balloonist, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been overlaid with narrative. “Delamine,” by Blue Dot Sessions, from the album Bitters, used under Creative Commons License Attribution Non-Commercial 4.0 International (CC BY-NC 4.0). The track has been overlaid with narrative. Image Credits Photo of spice display provided by Daniel Osborn. Photo of Nawal Nasrallah provided by Nawal Nasrallah. More about Primary Source at primarysource.org

Nawal Nasrallah reflects on her relationship with Iraqi food and her experience translating a thousand year old cookbook. Anne Fishel discusses the importance of family dinners. Jill Gilkerson shares the key to effective communication with children.

Nawal Nasrallah is a translator, author, and Iraqi food blogger. She talks with us about her book "Annals of the Caliphs' Kitchens", her translation of a tenth-century Baghdadi cookbook. Over 80 of the 615 recipes were written as poems that explore the relationship between the culinary and the divine. She explores her personal experience with Iraqi food.

The Kanz al-fawāʾid fī tanwīʿ al-mawāʾid, a fourteenth-century cookbook, is unique for its variety and comprehensive coverage of contemporary Egyptian cuisine. It is the only surviving cookbook from a period when Cairo was a flourishing metropolis and a cultural haven for people of diverse ethnicities and nationalities. Now available for the first time in English, it has been meticulously translated and supplemented with a comprehensive introduction by scholar Nawal Nasrallah. She joins Linda on this episode to discuss the discoveries, delights, and difficulties of the task of making this important work accessible. A Taste of the Past is powered by Simplecast

Courtesy of Nawal Nasrallah This week we're travelling to the golden age of the Islamic Empire in 10th century Baghdad. Hidden in a bustling paper market, we'll visit a mysterious bookmaker responsible for one of the largest cookbooks from the medieval world. While it may not have exactly 1,001 recipes (only 632 at last count...), the book is a treasure trove of medieval dining etiquette, recommendations for healthy eating, and some of the best food poetry we've ever read (ode to fried fish, anyone?). We'll speak with Nawal Nasrallah, editor and translator of Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Bagdadi Cookbook as she reveals the delicious and ancient cuisine of medieval Baghdad. We'll even make a few medieval Baghdadi recipes, discovering some surprising similarities to not only modern Iraqi cuisine, but culinary traditions throughout the world. Written & Produced by Laura CarlsonTechnical Direction by Mike PorttSpecial Guest: Nawal NasrallahFind out more about Nawal's work at her website, www.iraqicookbook.comYou can buy her edition & translation of al-Warraq's 10th century cookbook, Annals of the Caliphs' Kitchen: Ibn Sayyar al-Warraq's Tenth-Century Baghdadi Cookbook from Brill Publishers at brill.comFind out more about the delicious recipes we made from Nawal's book on our show notes.Episode Soundtrack featuring "Alleys of Istanbul" by Turku, Nomads of the Silk Road (licensed under a Attribution License) Learn more about our sponsors for this episode, Sudio Sweden, makers of stylish earbuds for the discerning podcast listener. Right now, Feast listeners can get a 15% discount of their products by entering FEAST17 at checkout. Find out more by visiting sudiosweden.com. (P.S., we're huge fans of the Vasa Blå headphones, check them out here!) Show Notes | Find on iTunes | Other Players Learn more about your ad choices. Visit megaphone.fm/adchoices

Two award-winning authors -- Annia Ciezadlo and Nawal Nasrallah -- discuss their work and Iraqi cuisine. Speaker Biography: Nawal Nasrallah is an independent scholar and food author spreading the word about Iraqi cuisine and culture. Her book, "Delights from the Garden of Eden" was highly regarded by The New York Times, NPR, Newsweek and the Boston Herald. She is a native of Iraq who now lives in New Hampshire. Sep. 12, 2013. Speaker Biography: Author and journalist Annia Ciezadlo lived in the Middle East as a reporter for the Christian Science Monitor and The New Republic from 2004-2007. Her award winning book, "Day of Honey: A Memoir of Food, Love, and War" was widely praised by The Washington Post, NPR and The New York Times. For transcript, captions and more information, visit http://www.loc.gov/today/cyberlc/feature_wdesc.php?rec=6178

Nawal Nasrallah joins Linda Pelaccio in the studio to celebrate the new edition of her book, Delights from the Garden of Eden. This week on A Taste of the Past, Linda and Nawal delve into the history of Iraqi cuisine and the Sumerian people. Learn about some of the world’s oldest recipes written on cuneiform tablets. Learn about the importance of stews in the Iraqi diet! How did traditional, medieval-influenced Iraqi recipes change with the discovery of the New World? Tune into this episode to learn more about cooking techniques for masgouf! Find out how Nawal blends ancient, medieval, and modern recipes in her book! This program has been sponsored by Hearst Ranch. Thanks to SNOWMINE for today’s musical interlude. “I wanted people to see the other side of Iraq- the culture, the food- the bright side! This was my chance.” [3:00] “We had a revolution in our kitchens in the 19th century when the tomato was introduced.” [25:40] — Nawal Nasrallah on A Taste of the Past