- Fast Track to Slow Food: A Crash
Course in Lebanese Heritage Cuisine
Last year, Sami Abdul Rahman (BS ’08) discovered that
food, and not pre-med, was what really inspired him. He
takes us on a visit of villages in Lebanon to discover the
traditional foods that have changed his life, and talks
about kick-starting the slow food movement at AUB.
- Heavenly Halloumi
How AUB food scientists are making our food tastier, safer,
and more nutritious (even halloumi.)
- Better Barley, Wonder Wheat
and Champion Chickpeas
The most common varieties of foods we eat—wheat, barley,
chickpeas—are constantly being replaced by new varieties
that can fight disease, improve production, and respond
to the challenges of climate change. The consumer doesn’t
generally know the difference.
- A Night Out in Beirut
Photo essay
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