Overview

A cultural and culinary history of modern Egypt through the nation's beloved tomato. By the end of the twentieth century, the tomato—indigenous to the Americas—had become Egypt's top horticultural crop and a staple of Egyptian cuisine. The tomato brought together domestic consumers, cookbook readers, and home cooks through a shared culinary culture that sometimes transcended differences of class, region, gender, and ethnicity—and sometimes reinforced them. In Nile Nightshade, Anny Gaul shows how Egyptians' embrace of the tomato and the emergence of Egypt's modern national identity were both driven by the modernization of the country's food system. Drawing from cookbooks, archival materials, oral histories, and vernacular culture, Gaul follows this commonplace food into the realms of domestic policy and labor through the hands of Egypt's overwhelmingly female home cooks. As they wrote recipes and cooked meals, these women forged key aspects of public culture that defined how Egyptians recognized themselves and one another as Egyptian.

Full Product Details

9780520409149

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Reviews

""Nile Nightshade leaves few cultural-societal stones unturned in chronicling how the tomato gradually came to be a constant presence in Egyptian life. . . . It would be hard to find another writer who brings Ms Gaul’s particular strengths to what could’ve been merely esoteric culinary-history trivialities."" * The Wall Street Journal *

""Nile Nightshade leaves few cultural-societal stones unturned in chronicling how the tomato gradually came to be a constant presence in Egyptian life. . . . It would be hard to find another writer who brings Ms Gaul’s particular strengths to what could’ve been merely esoteric culinary-history trivialities."" * The Wall Street Journal * ""Anny Gaul offers a sweeping survey of the country’s devotion to lycopersicum Solanum that adds colour and depth to portrayals of the social and political whirlwind that have enveloped Egypt over the past 150 years."" * Times Literary Supplement *

Author Information

Anny Gaul is Assistant Professor of Arabic Studies at the University of Maryland, College Park, and coeditor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean. She also runs the popular food blog Cooking with Gaul.

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