Feature: How Did the Arabs Influence Sicilian Cuisine?

Library > Community Presentations

Presenter: Dina Yunis

Delivered: London on September 24, 2017

Somehow food always ended up being a point of conversation when Dina Yunis wasn’t focusing on her Thesis. In this afikra feature, Dina talks about how Arab cuisine made its way to Europe in general, and continues with how it influenced and made its mark on Sicilian cuisine.

Sources & Future References

• Cucina Arabo‐Sicula and Maccharruni: Al-Masāq: Vol 9, No 1

• Arab-Sicilian Food: Tale of 1,001 Years - The New York Times

• Making Cassata Alla Siciliana, in Sicily - David Lebovitz

• Sicilian & Sardinian Food - Culinary Influences & Ingredients

• Arabian history in Sicily - The Thinking Traveller

• A Journey into the Imaginary of Sicilian Pastry on JSTOR

• The Influence of Islamic Culinary Art on Europe - MuslimHeritage

• Eating the Arab Roots of Sicilian Cuisine | Saveur

• AramcoWorld : Indexes : Back Issues : 2010s

Note: All community presentations are prepared & presented by non-experts on the subject. They are sharing information in the hopes of spurring interest in that subject.

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About Afikra Community Presentations

Delivered and prepared by afikra Community members, the presentation’s goal is to showcase the presenter’s curiosity and research, and share some knowledge on a ‎topic related to the Arab world’s histories and cultures. The presentation is the ‎culmination of the afikra coaching process to help identify a topic, find research, and develop the ‎presentation. afikra presentations come in two forms, a long question-driven afikra Feature, and a short afikra FWD with the purpose of sharing something interesting.