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ABOUT

I am an Egyptian-born interdisciplinary food researcher, and filmmaker. I am currently pursuing graduate studies in Gastronomy at Boston University where I research and write about food and foodways from SWANA at the intersection of history and culture. 

Before that, I have taught mass communication courses at the American University of Sharjah few years after completing my Master of Arts degree in Television and Digital Journalism and have worked in the creative media industry for 10 years.

 

My works Saraab, Dinner 7665, 6 on 18 among other works, screened at Festival Du Cannes Short Film Corner, Internationale Kurzfilmwoche Regensburg, Abu Dhabi Film Festival and Al Riwaq Art Space in Bahrain.

 
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@sufra_kitchen: A social platform on Food history & culture of Southwest Asia and North Africa (SWANA)

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A space to reimagine and rethink food and foodways of SWANA with all its abundance: stories it tells, histories it boasts, recipes it creates, businesses it nurtures, benefits with which it heals and people it brings together. 

 
 

COMMISIONED PROJECTS

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A Menu & It's Leftovers: Finding Jeddah's Food Voices

A public program commissioned by Art Jameel as part of the exhibition 'Staple: What's on your plate?"

The project consists of a series of workshops that look into Jeddah's local food sites, community cookbooks, personal histories, and archival material to unravel the ways that food, history, and culture are interconnected. ⁠⁠The programme culminates in a collaborative published work, conceived as the “leftovers,” i.e. testaments to the research conducted during the workshops.⁠⁠

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Menus of Dubai

A project commissioned by Art Jameel Library

In autumn 2021, this iteration of Library circles explores food menus as a site of confluence where history, knowledge, politics and economies, senses and semantics become interconnected elements produced and reproduced continuously throughout time.

A project curated by Nahla Tabbaa and commissioned by Al Serkal Avenue 

Rewilding the Kitchen is an online/offline project embracing what we call ‘rewilding’— ingredients and food become actors with agency, activating processes that unfold as the ingredients ‘intend'. Other participating artists are Namliyeh and Moza Al-Matrooshi.

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PUBLISHED WORKS

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TALKS, WORKSHOPS & PRESENTATIONS

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2 part-workshop series: Personal food history with Tayyib Society

A guide to approach food and history as means to reflect on the individual's own past and identity beyond the group's politics, collective culture and constructed heritage.

On SWANA's oral history, folk, language and food with LSE's InstantCoffee.pod podcast

A chat on the intertwined relationship between language, food names, storytelling and history of the region. How is language important to food research and what can we tell from a dish's name?

On Food Writing in SWANA at Bila Hudood literature festival

A reading of an excerpt from my essay "Teita's Bitter-orange Jam: Home Economics, Umm Kalthoum and Gamal Abdel-Nasser", in ALQ's Kitchen issue. The readings are followed by discussions with co-panelists on food writing in Egypt and the region.

An investigation into 1950-60s Hawaa' magazine's culinary influence in Egypt with afikra

This public presentation investigated the influence Hawwa' magazine had over the Egyptian Kitchen in the 20th century. It looked into what Egypt & Egyptian cuisine were like at that time, the magazine and its cookbooks, the readers, and the recipes & content

ACADEMIC WORK

NASSER'S POLITICIZATION OF FOOD IN HADAYA HAWAA'

AN EXCAVATION OF A MENU

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NATIONALISTIC FLAVORS AND TEMPORARY MEALS

EUROPEAN PASTRIES IN EGYPT

CONTACT

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