Arab Cuisine Will Never Stop Evolving
When Reem Kassis published her first book, The Palestinian Table, in 2017, she realized, time after time, that people are often temped to look at a country’s or region’s cuisine through a very narrow lens. They want to understand that cuisine through its “national” dishes, often stuck in a vacuum, on a concrete timeline with a beginning and an end, and without any of the nuances and intricacies that fuse elements of different cultures over time.
Kassis’s rebuttle to this notion is The Arabesque Table, which spans the geographic area that now comprises 22 countries stretching from the Atlantic Ocean to the Arabian Sea. The “Arabesque” in the book’s title refers to the ubiquitous ornamental design that appears in Arab and Islamic art (and on the b...