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Anny Gaul
University of Maryland, College Park
Occupation
Assistant Professor
Contact
ABOUT
Anny Gaul is a cultural historian of food and gender in the Arabic-speaking world. Her research uses food and kitchens to explore how abstract ideas like middle-class domesticity and national identity felt and tasted over time, with a focus on Egyptian and Moroccan history. Other interests include the history of women's movements in the Middle East and North Africa and learning by making. Her work has been published in Global Food History, Middle Eastern Literatures, Gastronomica, and Mashriq & Mahjar. She also works as a translator (from Arabic) and has written a food blog since 2011 (www.cookingwithgaul.com).
Discipline
Other
Sub Areas
Arab Studies
Arabic
Cultural Studies
Gender/Women's Studies
Maghreb Studies
Nationalism
Pop Culture
Translation
Transnationalism
Geographic Areas of Interest
Morocco
Egypt
Maghreb
Specialties
Food Studies
History Of Emotions
Women's Movements
Education
PhD | 2019 | Arabic & Islamic Studies | Georgetown University
Abstracts
Translating Tolerance: The Rhetoric of Muhammad VI of Morocco Kitab Abla Nazira: Egyptian Cuisine in the 1930s Mother Sauces and Civilizing Processes: Writing Cuisine in Egypt and Morocco Early Women’s Movements in Egypt and Morocco: Domestic Concerns, Transnational Currents Rabbat al-bayt: The Middle-Class Housewife between Egypt and Sudan Recipes for a Nation: Orienting modern Egypt through midcentury cookbooks Anticolonial “Good Food” and the Mashriqi Culinary Imaginary Red Sauce, Green Sauce: Cooking Okra and Tomatoes in the Nile Valley