Food as culture in literature and the art s
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
