{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Conversations in Atlantic Theory","title":"Anny Gaul on Nile Nightshade: An Egyptian Culinary History of the Tomato","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/223b1122\"></iframe>","width":"100%","height":180,"duration":3887,"description":"Dr. Anny is an associate professor of Arabic Studies at the University of Maryland, College Park. She is the author of Nile Nightshade: An Egyptian Culinary History of the Tomato (University of California Press, 2025) and co-editor of Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean (University of Texas Press, 2021). She is the recipient of the Global Food History Prize for an Emerging Historian (2021) and a James Beard Media Award (2026). Anny blogs at Cooking with Gaul. \nIn today’s conversation, we explore her book Nile Nightshade: An Egyptian Culinary History of the Tomato which traces how the tomato shaped Egypt’s modern national identity through food system modernization and the everyday cooking practices of women, whose recipes and culinary traditions helped define what it meant to be Egyptian.","thumbnail_url":"https://img.transistorcdn.com/IYm47X-SIUdm--k6n5UUulW0HBQhknEAgKZdphppw04/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9zaG93/LzI3NTgzLzE2NzA0/NDMzNzEtYXJ0d29y/ay5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}