Noha Baz’s newly published trilogy is an ode to Lebanon’s culinary memory. (Credit: Courtesy of the author)
Faced with destruction, many try, in their own way, to preserve the memory of a place. Some do it through photography. Others through documentation. Noha Baz, for her part, preserves it through flavor.“We need to remember the beautiful memories of the South, not just its destruction,” the French-Lebanese pediatrician told L’Orient-Le Jour, succinctly summarizing the approach behind her new trilogy devoted to southern Lebanon: not to recount the bombings, but to preserve what keeps a land alive. Back to basics A as in Ashta, T as in Teta: The ABCs of Lebanese flavors according to chef Karim Haidar “We forget many things, but never a flavor,” she says. War destroys houses, but not what a mother passes down to her child in front of the stove. Baz spent time in Jezzine and Sour alongside a woman who shared gestures and recipes older...
Faced with destruction, many try, in their own way, to preserve the memory of a place. Some do it through photography. Others through documentation. Noha Baz, for her part, preserves it through flavor.“We need to remember the beautiful memories of the South, not just its destruction,” the French-Lebanese pediatrician told L’Orient-Le Jour, succinctly summarizing the approach behind her new...
