Graduate Student Ann Gaul presented "A New Kitchen for a Modern Egypt: Domestic Science and Egyptian Cuisine, 1915-1970." in France

On June 1st, 2017, Anny Gaul participated in a panel at the Third International Conference on Food History and Cultures in Tours, France. Her paper was titled “A New Kitchen for a Modern Egypt: Domestic Science and Egyptian Cuisine, 1915-1970.” She discussed the importance of balancing textual sources like cookbooks with ethnographic data and material history in order to understand how shifts in domestic ideology and technology influenced cooking practices in mid-century Egypt.

Click here for more information on Ann Gaul and her work.