Word: aromas
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Dates: during 2000-2009
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...bearing good news is, well, news. So much misery occurs in the lands they and the Israelis fight over that the Palestinians' image is inextricable from refugees, poverty, tanks and suicide bombings. Salah Jamal, however, gives a different flavor to what it means to be Palestinian. His book Arab Aroma, Recipes and Stories (Zendrera Zariquiey; 211 pages) takes readers to a place that reveals more about a culture than failed negotiations: the kitchen...
...Arab Aroma is entering its sixth edition - two Catalan, four Spanish - with sales pushing 20,000, according to its publisher. Negotiations are underway for versions in English, Italian and French. The Spanish edition was named best foreign cuisine book at the 2000 Salon de Livre Gourmand in Périgueux, France...
...Catalan - called Palestine: Occupation and Resistance (Flor del Viento; 106 pages). In his role as historian rather than doctor or cook, he sets out to give a brief guide to the roots of the interminable conflict there. Israelis probably won't like it. But they should enjoy Arab Aroma, a book that could equally have been titled Make Food...
...movies come to life in Disney parades, while Harvard students gather to see their favorite drag queens come out in Hasty Pudding parades. You can try your hand camping at Fort Wilderness or outside Mass. Hall. On Main Street U.S.A. at the Magic Kingdom, a special vent blows the aroma of freshly baked cookies at passersby, while passing by the Garage on Mount Auburn Street I am usually confronted by a not-as-enticing stench of chowder and beer. Atmospheric music is more common at Disney than at Harvard, but the deafening bass heard (and felt) at any weekend party...
...waiter began by lifting the glass dome off a tray that held a truffle the size of a child's fist and inviting us to sniff. The aroma was seductive, but we passed on the $75 appetizer with truffle shavings. Instead I had seared Ecuadoran shrimp and braised lentils, followed by grilled ahi tuna on a bed of chorizo piperade and honey-pepper sauce. Both dishes were excellent. My companion began with scallops and figs and followed with a perfectly seared cut of roast venison...