Nawal Nasrallah's guest appearances

Nawal Nasrallah

Constant Wonder

Gouda Talks

Cooking the Books with Gilly Smith

Instant Coffee

Claudia Roden

Andre Simon

Yasmin Khan

Julia Turshen

Ruth Reichl

Dan Barber

James Rebanks

Orlando Murrin

Yotam Ottolenghi

Sheila Dillon

Raymond Blanc

Melissa Hemsley

Jeff Gordinier

Nik Sharma

Joanne Harris

OwlTail

Sam Clark

Bink Hallum

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.   Hosted on Acast. See acast.com/privacy for more information.

This week, in a special extended episode, Gilly is on stage at the British Library in London whose <a href="https://www.bl.uk/events/food-season" rel="noopener noreferrer nofollow" target="_blank">Food Season</a> 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 <a href="https://oxfordculturalcollective.com/the-team/jessica-harris/" rel="noopener noreferrer nofollow" target="_blank">Jessica Harris</a>, <a href="https://www.muranolondon.com/home/angela-hartnett/" rel="noopener noreferrer nofollow" target="_blank">Angela Hartnett</a>, <a href="https://www.theguardian.com/environment/2022/apr/17/dan-saladino-food-diversity" rel="noopener noreferrer nofollow" target="_blank">Dan Saladino</a>, <a href="https://www.ft.com/content/6a95a84d-7fef-49e7-b944-edb75d9ab3c1" rel="noopener noreferrer nofollow" target="_blank">Alice Waters</a>, <a href="https://www.theguardian.com/profile/felicity-cloake" rel="noopener noreferrer nofollow" target="_blank">Felicity Cloake</a>, <a href="https://www.smallplanet.org/frances-moore-lappe" rel="noopener noreferrer nofollow" target="_blank">Frances Moore Lappé</a> and <a href="https://www.gov.uk/government/people/henry-dimbleby" rel="noopener noreferrer nofollow" target="_blank">Henry Dimbleby.</a>Gilly's panel of experts explore 13th century Moorish cookery through an extraordinary story of a recently discovered mis-filed <a href="https://brill.com/view/title/60748?language=en" rel="noopener noreferrer nofollow" target="_blank">manuscript</a>. Come and sit with the sold out audience as <a href="https://www.linkedin.com/in/polly-russell-69bb821b?original_referer=https%3A%2F%2Fwww%2Egoogle%2Ecom&amp;originalSubdomain=uk" rel="noopener noreferrer nofollow" target="_blank">Polly Russell,</a> curator of the Food Season introduces <a href="https://moro.co.uk/restaurant/people/" rel="noopener noreferrer nofollow" target="_blank">Sam and Sam Clark</a> of Moro to the stage with Arabic scholar <a href="https://nawalcooking.blogspot.com" rel="noopener noreferrer nofollow" target="_blank">Nawal Nasrallah</a> and the Curator of Arabic Scientific Manuscripts, <a href="https://bl.academia.edu/BinkHallum" rel="noopener noreferrer nofollow" target="_blank">Bink Hallum</a> 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 <a href="http://leithsonline.com/courses/essential-cooking" rel="noopener noreferrer nofollow" target="_blank">leithsonline.com/courses/essential-cooking</a> 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: <a href="http://app.workshop.ws/profile" rel="nofollow" target="_blank">app.workshop.ws/profile</a> and click ‘Redeem Coupon’ on the sidebar. Enter code GILLYSGIFT and click redeem.   Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for more information.

British Library Food Season Special: Sam and Sam Clark with Nawal Nasrallah and Bink Hallum

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_

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: <a href="http://www.instagram.com/rawand.issa_" rel="nofollow" target="_blank">www.instagram.com/rawand.issa_</a>

2.3 Iraqi Cuisine from Mesopotamia to Mosul with Nawal Nasrallah

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

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: <a href="https://anchor.fm/goudatalks/support" rel="payment nofollow" target="_blank">https://anchor.fm/goudatalks/support</a>

Reconstructing an Ancient Cuisine: Mesopotamian Style w/ Nawal Nasrallah (Ep. 12)