The Cookbook Club: A Book of Middle Eastern Food
Prior to Claudia Roden's "A Book of Middle Eastern Food," all Middle Eastern cookbooks in English were translations of medieval recipes. Roden is not only a cookbook writer but a cultural anthropologist. She began to source recipes from fellow refugees and immigrants who longed for their native foods. Her story is a fascinating one, her books groundbreaking. First published in the United Kingdom, it was released in the United States in 1972 to high praise.
Join Maite to discuss this cookbook and prepare a 6-course meal adapted from its recipes.
Refunds require 5-day cancellation notification.
Maite Gomez-Rejon has a BFA from the University of Texas at Austin, an MFA from the School of the Art Institute of Chicago and a Grande Diplome from the French Culinary Institute in New York City. Since 1995 Maite has worked in the education departments of the Metropolitan Museum of Art, Museum of Modern Art, and the J. Paul Getty Museum, and has worked as a private chef and caterer. In 2007, Maite founded ArtBites, art and culinary history combined with hands-on cooking instruction, which she teaches at museums, universities, and cultural centers across the country. Maite has been a guest on the Today Show, featured in Food & Wine magazine, and interviewed on KCRWs Good Food and NPRs Splendid Table. She is a contributor to Life & Thyme, Eaten Magazine, and other publications. Her essay, "Mexico's Early Cookbooks," will soon be published by Oxford University Press.
The New School of Cooking (View)
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