Anny Gaul
Biographic Data
| ID | 5191126 |
|---|---|
| NAME | Anny Gaul |
| GIVEN NAMES | Anny |
| FAMILY NAME | Gaul |
| SIGNATURE | GAUL A |
| AFFILIATIONS | University of Maryland, College Park |
| ORCID | 0000-0003-3861-7877 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 6 |
| WORKS AS AUTHOR | 6 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2019 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 2 |
Beyond Domesticity
This paper examines two Persian-language cookbook translations published by the Afghan state in 1895 and 1919 as tools of statecraft, challenging traditional understandings of “domesticity” in early twentieth-century Afghan history and situating these culinary texts in global culinary history and transregional circuits of knowledge production. The 1895 translation of a British Indian text, Dainty Dishes for Indian Tables, was produced for Amir Ab…
Bread and the Art of Being Governed
A study of the making and regulation of subsidized bread in Jordan shows how bakers mediate between the state and the public in precarious times
Revolutionary Landscapes and Kitchens of Refusal
This article presents a cultural history of tasbika , a tomato‐based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika ’s relatively recent emergence as one of the country's most ubiquitous home cooking methods was made possible not only by state‐led industrialisation and modernisation projects, but also through a…
From Kitchen Arabic to Recipes for Good Taste
Between the 1880s and the 1950s, a new genre of cookbooks appeared in Egypt. Largely written by women, these texts addressed the housewives of Egypt’s expanding middle classes. This essay describes how the genre’s authors instructed women to nourish the nascent Egyptian nation. In prescribing specific flavors to notions of “good taste,” these cookbooks’ eclectic combinations of recipes oriented Egyptian readers towards Europe and the Arab East, r…
Transnational Dimensions of Moroccan Gender History
While I was browsing the online catalog of Morocco’s Bibliothèque Nationale in the winter of 2017, a search turned up the title of a women’s magazine I had not come across before: Shurūq, a short-lived periodical published in Arabic in 1965 and 1966. When I requested it, however, I was told that the title was unavailable. After several failed attempts to view it, I moved on. Queries with used-book dealers proved equally unsuccessful: many knew th…
Kitchen Histories” and the Taste of Mobility in Morocco
Scholars have long recognized the importance of everyday life to understanding the formation of modern nation-states and national cultures. Culinary culture offers especially rich insights into these processes, but the nature of culinary practice poses a challenge to researchers: namely, much of it exists not in conventional archives or written texts, but in embodied knowledge, learned gestures, and oral tradition. This article outlines a method …
Revolutionary Landscapes and Kitchens of Refusal
This article presents a cultural history of tasbika , a tomato‐based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika ’s relatively recent emergence as one of the country's most ubiquitous home cooking methods was made possible not only by state‐led industrialisation and modernisation projects, but also through a…
From Kitchen Arabic to Recipes for Good Taste
Between the 1880s and the 1950s, a new genre of cookbooks appeared in Egypt. Largely written by women, these texts addressed the housewives of Egypt’s expanding middle classes. This essay describes how the genre’s authors instructed women to nourish the nascent Egyptian nation. In prescribing specific flavors to notions of “good taste,” these cookbooks’ eclectic combinations of recipes oriented Egyptian readers towards Europe and the Arab East, r…
Kitchen Histories” and the Taste of Mobility in Morocco
Scholars have long recognized the importance of everyday life to understanding the formation of modern nation-states and national cultures. Culinary culture offers especially rich insights into these processes, but the nature of culinary practice poses a challenge to researchers: namely, much of it exists not in conventional archives or written texts, but in embodied knowledge, learned gestures, and oral tradition. This article outlines a method …
Kitchen Histories” and the Taste of Mobility in Morocco
Scholars have long recognized the importance of everyday life to understanding the formation of modern nation-states and national cultures. Culinary culture offers especially rich insights into these processes, but the nature of culinary practice poses a challenge to researchers: namely, much of it exists not in conventional archives or written texts, but in embodied knowledge, learned gestures, and oral tradition. This article outlines a method …
From Kitchen Arabic to Recipes for Good Taste
Between the 1880s and the 1950s, a new genre of cookbooks appeared in Egypt. Largely written by women, these texts addressed the housewives of Egypt’s expanding middle classes. This essay describes how the genre’s authors instructed women to nourish the nascent Egyptian nation. In prescribing specific flavors to notions of “good taste,” these cookbooks’ eclectic combinations of recipes oriented Egyptian readers towards Europe and the Arab East, r…
Transnational Dimensions of Moroccan Gender History
While I was browsing the online catalog of Morocco’s Bibliothèque Nationale in the winter of 2017, a search turned up the title of a women’s magazine I had not come across before: Shurūq, a short-lived periodical published in Arabic in 1965 and 1966. When I requested it, however, I was told that the title was unavailable. After several failed attempts to view it, I moved on. Queries with used-book dealers proved equally unsuccessful: many knew th…
Bread and the Art of Being Governed
A study of the making and regulation of subsidized bread in Jordan shows how bakers mediate between the state and the public in precarious times
Revolutionary Landscapes and Kitchens of Refusal
This article presents a cultural history of tasbika , a tomato‐based cooking technique, as a window into transformations of sovereignty in colonial and postcolonial Egypt. It draws on cookbooks, popular magazines and oral histories to argue that tasbika ’s relatively recent emergence as one of the country's most ubiquitous home cooking methods was made possible not only by state‐led industrialisation and modernisation projects, but also through a…
Beyond Domesticity
This paper examines two Persian-language cookbook translations published by the Afghan state in 1895 and 1919 as tools of statecraft, challenging traditional understandings of “domesticity” in early twentieth-century Afghan history and situating these culinary texts in global culinary history and transregional circuits of knowledge production. The 1895 translation of a British Indian text, Dainty Dishes for Indian Tables, was produced for Amir Ab…
Sociology (5 works) · Law (4 works) · Political science (4 works) · Culinary Culture and Tourism (3 works) · Gender Studies (3 works) · Gender Studies (3 works) · History (3 works) · History (3 works) · Law (3 works) · Aesthetics (2 works)