Matbakh | Food of the Arab World

Exploring Omani & Zanzibari Food With Chef & Cookbook Author Dina Macki

Palestinian Ingredients Through Time & Space | Fadi Kattan

Ziyad Ayass | Innovation & Nostalgia in F&B Startups

Leen Al Zaben | Building a Real Arab Culinary Community

What Is Armenian Food? | Aline Kamakian

The History of Coffee From Yemen to the World | Mokhtar Alkhanshali

How Did the Emirates Evolve Into a Food-Loving Country? | Sahar Parham Al Awadhi

Al-Tujibi's 13th Century Andalusian Cookbook | Daniel Newman

What the Mesopotamian Kitchen Passed On to Modern-Day Iraqi Food Traditions | Nawal Nasrallah

Palestine & The Politics of Seed Preservation | Vivien Sansour

The Voicenote Chef | Homesick Cooking & a Love Affair With Tabbouleh

Arak-Making & the History of Vineyards in Lebanon | Ramzi Ghosn

The Palestinian Home Cooking Community | Haya Bishouty

Nadir Nahdi | Telling Global Stories Through Local Flavors

المطبخ النوبي بين الذاكرة والإبداع | محمد كمال

Egyptian Flavors, French Pastries | Farah Elcharkawy

Bringing Iraqi Food to the Mainstream | Philip Juma

Food, Community & Social Justice | Reem Assil

Future, Not Fusion, in Lebanese Food | Karim Haidar

Palestine on a Plate | Joudie Kalla

Sami Zubaida | Ethnicity of Arab Food

Halal Food | Febe Armanios

Mediterranean Perception in Cookbooks | Claudia Roden

The Migrant Kitchen | Nasser Jaber

Ancient Egyptian Food | Mennat-Allah El Dorry

Mama Ghannouj | Dima Adra

Bahraini Cuisine | Tala Bashmi

Eat Like a Sultan: Medieval Arab Cooking | Daniel Newman

A Movable (Arabesque) Feast | Reem Kassis

The Evolution of Moroccan Cuisine | Nargisse Benkabbou

Marketing Egyptian Cuisine | Moustafa Elrefaey

Medieval Arab Cookery | Charles Perry

The Palestinian Chef Behind Ottolenghi | Sami Tamimi

Egyptian Food on Social Media | Wesam Masoud

Celeriac Shawarma & Other Lebanese Roots at Noma, Copenhagen | Tarek Alameddine

Bethany Kehdy | Lebanese Cuisine From Baskinta to the World

Souk El Tayeb | Kamal Mouzawak

Anissa Helou | Feast: Food of the Islamic World & Other Cookbooks

Sumac & Cooking in Bethlahem | Fadi Kattan

Jameed and Other Jordanian Delicacies | Omar Sartawi