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).
