Autorentext

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.

Klappentext

"I thoroughly enjoyed reading this book. It adds a fresh and original dimension to the study of modern Egypt."--Marilyn Booth, author of The Career and Communities of Zaynab Fawwaz: Feminist Thinking in Fin-de-Siècle Egypt "Nile Nightshade provides a master class in food history by deftly and accessibly navigating a complex political, culinary, and linguistic story through a now-common vegetable. By prioritizing the kitchen, Anny Gaul produces a new way of thinking about the building of national cuisines that trasverses borders both imposed and imaginative."--Alicia Kennedy, author of No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating "Gaul's amazingly documented, engagingly erudite, and insightful story of how Egyptians made the tomato their own is a fascinating way to learn about Egypt, its history, agriculture, culinary culture, and people."--Claudia Roden, author of Claudia Roden's Mediterranean and The New Book of Middle Eastern Food