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Egypt’s Culinary History

£8.00

Language: English & Arabic, 116 pages (x2)

Publisher: RAWI 2019.

What have Egyptians been eating for the past 7000 years? What is Egyptian cuisine?

This issue looks into the rich histories and various recipes of Egyptian cuisine, tracing Greek, Roman, Persian, Levantine and Asian and African influences. With articles exploring ancient Egyptian traditions, festive menus and customs, on food for the pyramid builders, on fasting and deserts, medieval cuisine, global and rural inspirations, on bread, endangered foods and contemporary cooking.

With a selection of recipes.

RAWI is a bilingual magazine on Egypt’s History and Heritage published annually.

Out of stock

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