Until recently few outsiders knew the wooden mosques dotting the highlands of Georgia existed, leaving many of them to deteriorate. The rediscovery of the architectural gems has sparked a movement for their preservation.

In Smorgasbords of Andalusi and Mahgribi Dishes, Arab food historian Nawal Nasrallah breathes new life into an anonymously compiled 13th-century cookbook.

Across the Arabian Gulf, the traditional weaving craft records social heritage.

Artisans are preserving the elusive technique behind these pearls—handmade from a fish, not an oyster—in a town of Slavic, Byzantine and Ottomon influences.

Vancouver-based artist Marie Khouri turns Arabic calligraphy into a 3D examination of love in Baheb, on view at the Arab World Institute in Paris.

Biryani is a whole and very elaborate genre of rice dishes, not be confused with pulao or pilaf.

With his homemade telescope, Astrophotographer Zubuyer Kaolin brings the Orion Nebula close to home.

Moruga hill rice is a nutritious dry-land red rice grown in Trinidad whose history dates to Merikin settlers.

When the Grand Egyptian Museum officially opens its doors, it will reveal treasures from the ancient Egyptians and their storied past.

Golden Vessel From the Islamic Golden Age Reflects Cross-cultural Connections

A Bangladeshi dessert reflects hard-fought adaptability in life.

Prior to our modern practice of image manipulation with editing software, photographers worked more with planned intention and craft.