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