Anny Gaul

Anny Gaul, an assistant professor and cultural historian, dives into the fascinating journey of the tomato in Egypt in her new book. She discusses how this once foreign fruit became a cornerstone of national identity and everyday cooking, connecting diverse communities across Egypt. Gaul also highlights women's pivotal roles in shaping culinary culture through cookbooks and oral histories, and explores the impact of modern irrigation on tomato farming. She intriguingly contrasts tomato dominance with traditional practices, revealing a rich tapestry of food history.