ArabLit Quarterly emerged in 2018 from the community around the ArabLit website and Bulaq podcast. It aims to bring out beautiful literary translations from Arabic, fresh work by Arab artists, and also new forms of literary criticism that re-frame the discussions around Arabic literature, translation, and art. In our pages, you can find classical Arabic recipes in translation, illuminative infographics, and literary playlists.

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The COOKING-themed issue of ArabLit Quarterly takes readers on a gustatory journey from the 10th century through the 21st, featuring cookbooks, guides to table manners and health, short stories, poetry, essays, and a graphic novel recipe for mahshi by the fantastically talented Sohila Khaled. As always, work ranges over eras, and includes a selection of Andalusi physician Abu Marwan ‘Abd al-Malik Ibn Zuhr’s (d. 1162 CE) Kitab al-Aghdhiya; selections from a guide to dining in company from 16th-century Damascus, translated by Hacı Osman Gündüz (Ozzy); a look at Egyptian history through the lens of cookbooks and home economics by Salma Serry; a journey through (not) making waraq enab by Yasmine Shamma; popular food fiction by Rehab Bassam; poetry on kitchen battles by Rym Jalil; and the essays that came out of the "Taste of Letters" workshop in Cairo.

A journey for the eyes, tongue, and spirit, guest-edited by Nour Kamel.