by Simón de Swaan

The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome.–Claudia Roden, food writer, Picnic: The Complete Guide to Outdoor Food (1981)

Egyptian born, Claudia Roden studied in Paris and moved to London where she has lived for most of her life. She travels as a food writer and is the author of the James Beard Award–winning The Book of Jewish Food and A Book of Middle Eastern Food, amongst other works.  Her most recent book Arabesque won the Andre Simon Memorial Fund Award for Best Food Book, the Glenfiddich Best Food Book Award, and the Gourmand World Media Special Award of the Jury.

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