Description
A cultural and culinary history of modern Egypt through the nation's beloved tomato.
By the end of the twentieth century, the tomato-indigenous to the Americas-had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity-and sometimes reinforced them.
In Nile Nightshade, Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.
About the Author
Anny Gaul is Assistant Professor of Arabic Studies at the University of Maryland, College Park, and coeditor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. She also runs the popular food blog Cooking with Gaul.
Book Information
ISBN 9780520409132
Author Anny Gaul
Format Hardback
Page Count 304
Imprint University of California Press
Publisher University of California Press
By the end of the twentieth century, the tomato-indigenous to the Americas-had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity-and sometimes reinforced them.
In Nile Nightshade, Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.
About the Author
Anny Gaul is Assistant Professor of Arabic Studies at the University of Maryland, College Park, and coeditor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. She also runs the popular food blog Cooking with Gaul.
Book Information
ISBN 9780520409132
Author Anny Gaul
Format Hardback
Page Count 304
Imprint University of California Press
Publisher University of California Press
