Join acclaimed food writer Fiona Dunlop and scholar Daniel L. Newman for a sensory journey through the rich culinary heritage of al-Andalus.

Dunlop’s Andaluz explores the lasting influence of Moorish cuisine in southern Spain, featuring ingredients like saffron and almonds rooted in Arab and Berber traditions. Newman’s translation of The Exile’s Cookbook offers rare insight into medieval food culture across al-Andalus and North Africa.

Together, they discuss the historical and modern significance of these dishes, revealing how centuries of cultural exchange continue to shape the region’s vibrant flavours. A feast of stories, history, and taste.