The cultures of the people at the Ramadan tables in a discussion session

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In a Ramadan atmosphere and in an artistic cultural spirit, the Book Studio Foundation organized a Ramadan evening entitled “Cultures of people at the iftar tables”, through the reading of the book “Zaryab Kitchen” by its author Farouk Mardam Bey, where he participated Sheikh Saqr bin Rashid. Al Qasimi, and cultural and media activities, at Kitab Café.Uptown Mirdif, Dubai.

At the beginning, Abeer Assem Kazbour, Director of the Book Studio, greeted the audience and introduced the musician Ziryab, who is considered a music genius, a very talented and an innovator of the art of public taste, called etiquette. sot. She said: We have believed in ourselves since the beginning of Book Studio the integration of culture with society and here we are today, with the notes of Ramadan, shedding light on the cultures of peoples by reading what the book deals with in terms of food of peoples . tables, east and west, and to learn more about Ziryab’s historic music, which many of us overlook because she was highly talented and the innovator of public taste art, called all day.

food from the Emirates

Sheikh Saqr Al Qasimi spoke about the Emirates breakfast table, with its variety and richness in the main dishes. He added:

The book is devoted to a section entitled “Memories of the journey in which Mardam Bey cleverly travels from the Maghreb cuisines to the Orient, the Gulf and Europe, and we find him calling the Arabian Gulf the” Palace of Spices “.

a tour

Then, in her melodious voice, Sanaa Falali from Morocco took us on a reading tour of the book “Zaryab’s Kitchen” and said: He intertwined travel literature with his funny observations on the culinary arts and its history. Through historical anecdotes and cultural readings, French-based Syrian historian and thinker Farouk Mardam Bey left his rich impressions on the origins of cuisine in the East and West in his remarkable book “Zaryab Cuisine.”

And she continued: “The writer wanted to honor this freedman who became the arbiter of taste and elegance, just like Petron and Brommel.” Perhaps this was the first time a writer touched on Arab food culture in its entirety, both in the East and in the Maghreb, through scientific references, literary evidence, historical anecdotes, travel impressions, and culinary recipes.

All contribute to highlighting the cultural fertilization that Islam has been the most prominent justification in the Mediterranean basin for at least ten centuries. She also talked about her experience in giving Moroccan taste and preserving Moroccan table habits during her stay in Dubai.

The guest of the evening was the distinguished child Taiba Ateeq, thirteen years old from Iraq, who was named the youngest volunteer. Taiba was also awarded the title of Ambassador of Peace, despite her young age, as in collaboration with the Rashid Center for Determination trained people determined on the basics of photography.

habits

Then the writer and journalist Shaima Issa spoke about the customs and traditions of Egyptian cuisine, the sweets prepared during Ramadan and the Eid sweets. About the book, she said: The book is divided into three parts, the first is entitled “Praise”, where Ziryabi praises the benefits of fourteen types of fruits and vegetables, as well as couscous, rice and bulgur, explaining his sayings, which are characterized often out of humor.

And Shaima is the author of the novel Zahra, which will be turned into an anime series in agreement with the famous international studio company for the production of films and anime series.

differences

After that, Dr. Hala Al-Hinnawi from Syria talked about the difference between Syrian and Lebanese dishes, as many people believe that Levantine cuisine has a taste, but in fact, each region has its own taste and way of preparing the same dish. . Dr. Bassam Al-Hajjar also spoke about his experience in preserving heritage heritage in transferring Palestinian food to America, as he established a restaurant specializing in Palestinian and Arab heritage food.

The readings were intertwined with artistic paragraphs, so the tones of the lute flowed and danced with joy in the evening, so the performances alternated between Andalusia, East and Gulf playing from the fingers of Ohoud Adel from Egypt, who spoke about the artistic part of Ziryab and mentioned that we find the writer embodying the soul of “Zaryab”, the genius musician dating back to the founding of the Andalusian School.

And the addition of the fifth string to the lute, and he was nicknamed the “Black Bird”, and in addition to its music and melodies, it is also attributed to the teaching of the people of Cordoba to prepare food Baghdad, and his introduction of “Asparagus” in Spain and his development of the table arts, bringing with him from his native Iraq, which he left about a year 820 An art-immersed heritage, with its musical variety, as well as in the cuisine.

Abeer Kasbour closed the evening by thanking the sponsor of the evening, Mr. Moeen, director of Phoenicia Furniture, for his support of art and culture.

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