Abood stirs up a taste of Lebanon in cookbook

posted on: May 27, 2015

For Maureen Abood, the art of Lebanese cooking has always been rooted in writing and family. For her, they are inextricable.

The first food-related story she would ever publish appeared in the Washington Post on June 16, 2004, right around Father’s Day. It was a “very long article that became a very short article,” two years in the making. The first line was “the Lebanese cook their grief.” The story tumbled out from there, she said.

“It was a process of coming to understand what it meant for me to write about food and family,” Abood said.

“For me it was about not just emotion, but a kind of vulnerability to really talk about the things that can hurt and the beautiful things about family and food,” she said May 15, speaking as part of the Eli and Edythe Broad Art Museum’s “The Art of …” series. “I didn’t just want to write in a diary. I wanted to write for all of you.”

Source: www.lansingstatejournal.com