Review — DISCOVERING TUNISIAN CUISINE by Judith Dwan Hallet (Tunisia) et al
Discovering Tunisian Cuisine Judith Dwan Hallet (Tunisia 1964–66), Raoudha Guellali Ben Taarit, and Hasna Trabelsi; photographs by Judith Dwan Hallet and Stanley Ira Hallet (Tunisia 1964 – 1966) Spirit of Place/Spirit of Design, Inc December 2019 148 pages $36.00 (hardcover) Reviewed by Vana Prewitt (Liberia 1983–86; Peace Corps Response/S.t Lucia 2016 • Discovering Tunisian Cuisine is as much a table-top photo book as cookbook, and sized appropriately so at 9″x12″. One can see the artist’s eye in the exquisite photos of food, scenery, and people. The authors admitted to struggling over the photos until they got it right. It is a nice balance of interesting history, beautiful photos, family recipes, and stories. As a Returned Peace Corps Volunteer, I especially appreciated the insights to culture and history as it revolves around food. For example, there are three theories about the origins of Brik, a traditional dish of North Africa that looks a whole . . .
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