Favorite Mid-East Cookbooks: the link to a distant past.

Slices of Quince

Version 2

My family’s women were preoccupied with food and cooking.

Lebanon was the crossroads of civilization and it’s cuisine reflected it. My mother and grandmother’s culinary repertoire was mostly Levantine with hints of Greek, Egyptian, Iraqi and Armenian. There were no written recipes or records, files or cookbooks, yet there were endless conversations about the latest failures and successes in the kitchen. The spontaneous barrage of questions, detailed comparisons of methods and styles between friends and relatives would lead you to believe that this close-knit community was about to produce a thesis on comparative cookery.

The women I knew were immersed in complex relationships of subliminal competition or undisclosed complicity. Pride bordered on arrogance, admiration was only a diplomatic façade, and praise was a cover for envy. However, it would have been unthinkable not to share one’s tips and secrets. Recipes were handed down from mother to daughter and, each generation, by…

View original post 704 more words

Advertisements

Comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s