معرفی
Dr. Anny Gaul is an Assistant Professor and Department Chair of Arabic Studies at the University of Maryland, College Park. Her research focuses on the intersections of food, gender, and culture in the Arabic-speaking world. She holds a B.A. from Yale University and M.A./Ph.D. from Georgetown University.
Her scholarship explores how culinary practices reflect national identity formation, colonial histories, and gender dynamics. Key works include Nile Nightshade: An Egyptian Culinary History of the Tomato (2025) and co-editing Making Levantine Cuisine (2021), which examines the political and social dimensions of Levantine foodways. Her articles appear in Gender & History, Middle Eastern Literatures, and Gastronomica.
Gaul’s research emphasizes how domestic labor and culinary traditions shape Middle Eastern societies. She has won the Global Food History Prize for her 2022 article on Egyptian cookbooks. Her work bridges culinary history with broader themes of transnationalism, colonialism, and cultural resistance.
