Claudia Roden is sometimes called a "culinary journalist," rather than a cookbook writer, and with her newest book, it's easy to see why. Arabesque comprises recipes from Morocco, Turkey and Lebanon, all countries that once were part of the Ottoman Empire. The differences between the three are subtle, but Roden sensitively details the history of each country and how it has shaped the way its citizens cook and eat.
While Roden effuses about the colors and scents, music and traditions of each country, she avoids making any overtly political statements about a region where bombs explode almost as often as amazing flavors. Arabesque is a terrific source for an unbiased historical understanding of the Middle East, but, more importantly, it's a fount of stunning recipes. (Arabesque: A Taste of Morocco, Turkey and Lebanon, by Claudia Roden; Knopf)[email protected]
We welcome readers to submit letters regarding articles and content in Orlando Weekly. Letters should be a minimum of 150 words, refer to content that has appeared on Orlando Weekly, and must include the writer's full name, address, and phone number for verification purposes. No attachments will be considered. Writers of letters selected for publication will be notified via email. Letters may be edited and shortened for space.
Email us at [email protected].
Support Local Journalism.
Join the Orlando Weekly Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Orlando Weekly Press Club for as little as $5 a month.
Subscribe now to get the latest news delivered right to your inbox.