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Ruth Nieman: Freekeh - Wild Wheat and Ancient Grains
Cooking the Books with Gilly Smith
English - January 27, 2022 06:00 - 35 minutes - 28.3 MBArts Fiction food books cooking authors reading foodwriting climate sustainability Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Saira Hamilton: My Bangladesh Kitchen
Next Episode: Leah Hyslop: The Brownie Diaries
This week Gilly's talking about something probably quite new to foodies, Biblical Cuisine with Ruth Nieman who has become the go-to expert on Israel’s ancient foods and recipes. Her first book, The Galilean Kitchen captured the oral recipes passed down through the matriarchs of the Druze, Muslim, Christian, and Bedouin communities in Northern Israel and won a Gourmand Award. Now her latest, Freekeh: Wild Wheats and Ancient Grains is longlisted for an Andre Simon Award. Taking the meat out of some of the most unchanged recipes in living history, it has led to a fascinating contribution to the vegetarian canon.
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