The Nonfiction of Naguib Mahfouz, Volumes II-IV

The Nonfiction of Naguib Mahfouz, Volumes II-IV

The late Egyptian writer Naguib Mahfouz favored nuanced portrayals that focused on how his characters handled events political and personal, and this contention is clear in the first English translations of his nonfiction writings from 1974 to 1994 reviewed here.
Read
Adel Abidin Preserves Historical Memory

Adel Abidin Preserves Historical Memory

Adel Abidin, winner of the fifth edition of the Ithra Art Prize, is making an impression with his intricate tapestry that weaves figurative threads of selective memory to tell the tale of the fragility of history.
Read
A Personal Exploration of the `ud: A Conversation With Rachel Beckles Willson

A Personal Exploration of the `ud: A Conversation With Rachel Beckles Willson

Entranced as much by its sound as by its centuries of history, in 2010 Rachel Beckles Willson started playing the `ud (oud), building enough skill to start performing on the instrument. She also became curious about its origins. 
Read
Flavors: Spicy Mashed Tomatoes (Tomato Bhorta)

Flavors: Spicy Mashed Tomatoes (Tomato Bhorta)

Bhorta or bharta is a generic term used in Bengal to describe anything that has been ground, pounded or chopped into very small pieces. It is a side dish almost like a relish, which is commonly eaten with rice and lentils.

Read
FirstLook:

FirstLook: "In the Marshes of Iraq"

“In the Marshes of Iraq” — November/December 1966
Read
Meet Me at the Mudhif

Meet Me at the Mudhif

Dozens of volunteers joined together in Houston, Texas, to construct a mudhif, a reed structure dating back 5,000 years to the Mesopotamian marshes of southern Iraq. To this day the hut serves as a town hall for Marsh Arabs to meet with their sheikh. In Houston, it also served as a meeting place—for some of the city’s 4,000 Iraqis and their fellow Houstonians to share insights into an ancient society and gain a sense of community.
Read
Albania’s Resurging Cuisine

Albania’s Resurging Cuisine

After decades of decline under communist rule, food enthusiasts—including brother chef and baker Bledar and Nikolin Kola—are pioneering the return of the country’s traditional dishes. Chefs and other culinary aficionados are drawing on Albania’s 500-plus years of culinary heritage to reinterpret the foods of their ancestors. Their efforts are re-establishing traditions that were feared lost.

Read
Savoring Egypt

Savoring Egypt

Rather than just telling travelers where to go, the guidebook Egypt: Inside Out by Trevor Naylor offers an inside-out perspective that evokes the experience of being there, inviting readers to embrace an almost meditative travel discipline of slowing down to take in the details and complexities of Egypt, moment by moment.

Read
Reflections on Connections

Reflections on Connections

In 2024 AramcoWorld is marking 75 years of transcending cultural barriers. From its early days as an intra-company newsletter seeking to enrich understanding between employees in Dhahran, Saudi Arabia, and the original Aramco headquarters in New York, it evolved into a full-blown magazine focused on engaging external audiences around the globe. This first in a series of anniversary articles follows the timeline of a publication whose bridge-building mission continues.

Read
1 2 3 4 5 6 7 8 9 10... >|
To take advantage of all features on this website, it is recommended that you allow all cookies.
Read more