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06 Oct 2010 - 16 Apr 2021
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September 7, 2015
THE ARTIST OF FRENCH COOKING
Cairo Review
Alain Passard is considered the best French chef in the world. He muses on his kitchen adventures, the splendor of vegetables, and the impact of globalization on cuisine à la française.
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Rising global population means the world must produce more food. Empowering smallholders is the key to fighting hunger and feeding a growing world.
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A country with a bulging population faces crippling food security challenges. A high-level government commitment must address the availability of and access to food.
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In the colonial era the Vietnamese appropriated French baguette and added local ingredients to concoct a sandwich that is now a hit with the patrons of restaurants and food trucks from Singapore to San Francisco.
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The region’s autocrats and foreign intruders created growing disorder. Democratic reform is needed to spare the region from a future of failed states, popular revolts, and religious extremism.
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No Exit: The Politics of Garbage in Lebanon
What Do We Learn from the Iran Deal?
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A WORLD OF FOOD
BOOKS
COUNTING ISLAM: RELIGION, CLASS, AND ELECTIONS IN EGYPT
Amy Hawthorne
A look at the ups and downs of Egypt's Muslim Brotherhood.
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