Tomatoes arrived in Egypt in the 16th century but quickly became ubiquitous with Egyptian foodways. In this episode we talk with Anny Gaul, an assistant professor of Arabic Studies at the University of Maryland. Anny published in 2025, Nile Nightshade: An Egyptian culinary history of the tomato, through the University of California Press. She also runs the popular food blog Cooking with Gaul.

You can learn more about Anny Gaul on her website and buy her book on the University of California Press website and other bookstores.

This episode is sponsored by ⁠⁠Bloomsbury Food Library⁠⁠,  an essential resource for students, researchers, and scholars studying food, offering the widest-ranging existing collection of food studies content.