Video: Cuisine and Culture in the Arab World
In this lecture from the Library of Congress, noted chef, food historian, and author Amy Riolo discusses the cultural and historical influences that have shaped ancient and modern Arab cuisine.
In this lecture from the Library of Congress, noted chef, food historian, and author Amy Riolo explores the cultural and historical influences that have shaped ancient and modern Arab cuisine. Riolo discusses the influence of agriculture in Egypt and Mesopotamia, followed by the exchange of Greek, Roman, Phoenician, and Arab cuisines in Mediterranean trade. Later, spices and coffee would become some of the most important exports of the Arabian Peninsula. During the era of the British Empire, cultural food exchanges grew even more widespread, with many Arab states adopting ingredients and dishes from India as well.
Overall, the lecture offers an in-depth look at the foundations of Arab cuisine and how it has impacted recipes around the world.
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