Overview

Food as culture in literature and the arts This issue of Alif seeks to contribute to current scholarship on food and foodways. Food, here, emerges as a way to construct identities—both individual and national—and as a means of addressing familial, social, and religious issues, thereby providing a valuable critical approach, not just to literature and the arts, but to the humanities and social sciences as well. CONTRIBUTORS: Emad Abdul-latif, Qatar University, Doha, Qatar. Randa Aboubakr, Cairo University, Egypt Shereen Abouelnaga, Cairo University, Egypt Asaad Alsaleh, Indiana University, Bloomington, Indiana, USA Isabella Altoé, Queen’s University, Ontario, Canada Yasmin Amin, Orient-Institute Beirut, Beirut, Lebanon Nada Ayad, The Cooper Union, New York City, New York, USA David Bell, Ohio University, Athens, Ohio, USA Sayyed Daifallah, The Academy of Arts, Cairo, Egypt Anusha D’souza, University of Mumbai, India Anny Gaul, University of Maryland, College Park, Maryland, USA Walid Ghabbour, Port Said University, Port Said, Egypt Magda Hasabelnaby, Ain Shams University, Cairo, Egypt Mohja Kahf, University of Arkansas, Fayetteville, Arkansas, USA Adham Masaoud Al Kak, Levant Center for Cultural Studies, Cairo, Egypt Ezzat El Kamhawi, Egyptian author, Cairo, Egypt Mousa M. Khoury, Birzeit University, Ramallah, Palestine Theresa Moran, Ohio University, Athens, Ohio, USA Salma Serry, University of Toronto, Ontario, Canada Omer Taher, Egyptian Author, Cairo, Egypt

Full Product Details

9781649034021

Table of Contents

Reviews

Author Information

Walid El Hamamsy is assistant professor of cultural studies at Cairo University. His academic interests focus on popular culture, comparative literature, translation, and gender. He is co-translator into Arabic of Thomas Jefferson’s Revolutionary Democracy (2011) and co-editor of Popular Culture in the Middle East and North Africa: A Postcolonial Outlook (2013). He lives in Cairo.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available