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Beirut on the Bayou
Raif Shwayri begins his family's story with his grandfather Habib Shwayri's arrival at Ellis Island in 1902. Having left Beirut, then a harbor city on the Syrian coast of the Ottoman Empire, only weeks before, he took the name Alfred Nicola and made his way to relatives in New Orleans. There, he began peddling down the Bayou Lafourche, befriending the communities living alongside the water and earning the nickname "Sweet Papa" for his kindness and generosity. When he returned home to Lebanon in 1920, he invested the money he had made, from years of peddling, in real estate and died a wealthy man in 1956. After his death, his youngest son, Nadim (Raif's father), turned his part of the inherit...
Economically Sustainable Development
Economically Sustainable Development offers practical models for ensuring development initiatives are financially viable in the long term. This book draws on extensive professional experience as well as wide-ranging industry-level analysis and is a must read for researchers, practitioners and policymakers in international development.
Economically Sustainable Development
Economically Sustainable Development offers practical models for ensuring development initiatives are financially viable in the long term. This book draws on extensive professional experience as well as wide-ranging industry-level analysis and is a must read for researchers, practitioners and policymakers in international development.
Making Levantine Cuisine
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
Beirut on the Bayou
Weaves a peoples history of Lebanon with the personal storytelling of a family saga. Raif Shwayri begins his familys story with his grandfather Habib Shwayris arrival at Ellis Island in 1902. Having left Beirut, then a harbor city on the Syrian coast of the Ottoman Empire, only weeks before, he took the name Alfred Nicola and made his way to relatives in New Orleans. There, he began peddling down the Bayou Lafourche, befriending the communities living alongside the water and earning the nickname Sweet Papa for his kindness and generosity. When he returned home to Lebanon in 1920, he invested the money he had made, from years of peddling, in real estate and died a wealthy man in 195...
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