Alif: Journal of Comparative Poetics, no. 44

Food as culture in literature and the arts This issue of Alif seeks to contribute to current scholarship on food and foodways. Food, here, emerges as a way to construct identitiesboth individual and nationaland as a means of addressing familial, social, and religious issues, thereby providing a valuable critical approach, not just to literature and the arts, but to the humanities and social sciences as well. CONTRIBUTORS: Emad Abdul-latif, Qatar University, Doha, Qatar. Randa Aboubakr, Cairo University, Egypt Shereen Abouelnaga, Cairo University, Egypt Asaad Alsaleh, Indiana University, Bloomington, Indiana, USA Isabella Alto, Queens University, Ontario, Canada Yasmin Amin, Orient-Institute Beirut, Beirut, Lebanon Nada Ayad, The Cooper Union, New York City, New York, USA David Bell, Ohio University, Athens, Ohio, USA Sayyed Daifallah, The Academy of Arts, Cairo, Egypt Anusha Dsouza, University of Mumbai, India Anny Gaul, University of Maryland, College Park, Maryland, USA Walid Ghabbour, Port Said University, Port Said, Egypt Magda Hasabelnaby, Ain Shams University, Cairo, Egypt Mohja Kahf, University of Arkansas, Fayetteville, Arkansas, USA Adham Masaoud Al Kak, Levant Center for Cultural Studies, Cairo, Egypt Ezzat El Kamhawi, Egyptian author, Cairo, Egypt Mousa M. Khoury, Birzeit University, Ramallah, Palestine Theresa Moran, Ohio University, Athens, Ohio, USA Salma Serry, University of Toronto, Ontario, Canada Omer Taher, Egyptian Author, Cairo, Egypt