Anny Gaul

Anny Gaul, an Assistant Professor of Arabic studies and cultural historian, explores the fascinating journey of the tomato in Egypt. She reveals how this American crop became intertwined with Egypt's national identity and the lives of women home cooks. Anny discusses the complexities of tomato adoption, agricultural advancements, and the socio-political dynamics influencing food culture. She also highlights the role of cookbooks and personal narratives in preserving culinary traditions, while teasing her upcoming research on Palestinian foodways.