Hawa Hassan — Setting a Place for Us: Recipes and Stories of Displacement, Resilience, and Community from Eight Countries Impacted by War - with Joe Yonan

Countries dealing with major conflict are rarely portrayed in a well-rounded light by the media. Images of disarray and decline saturate their narratives, ignoring the strength, resourcefulness, and ingenuity that arise from having to navigate conflict. With empathy, curiosity, and an insistence on sharing different aspects of human survival, Hawa Hassan gathers singular, multifaceted narratives for eight countries from around the world.Each chapter is devoted to a different country and opens with an informative essay on the culture and its history. Recipes follow highlighting indigenous ingredients and share intimate portraits of the people preserving food culture, including food from:- Afghanistan, such as Bolani (Stuffed Flatbread) and Borani Banjan (Stewed Eggplant with Garlic Yogurt) - Democratic Republic of Congo, such as Chikwanga (Cassava Flour Cake) and Pondu (Cassava Leaf Stew) - Egypt, such as Ta'ameya (Fava Bean Fritters) and Ghorayeba (Shortbread Cookies) - El Salvador, such as Sopa de Res (Beef Shank Soup) and Pupusas con Curtido (Filled Masa Flatbreads with Cabbage Slaw) - Iraq, such as Shorbat Adas (Lentil Soup) and Bamia (Lamb and Okra Stew) - Lebanon, such as Malfouf (Stuffed Cabbage Rolls) and Mouhamara (Spicy Walnut and Red Pepper dip) - Liberia, such as Ground Peanut Soup and Kala (Sweet Fried Dough) - Yemen, such as Saltah (Lamb Stew with Fenugreek Fruth) and SahawiqAn original and groundbreaking work, Setting a Place for Us returns agency to the people whose stories, up until now, have been ignored in the media. It sheds light on the important work of preserving recipes and food traditions in places of conflict and migration.PURCHASE BOOK HERE: https://politics-prose.com/book/9781984860972?ic_referral=iDXonGlG1AJTsuyi8X-f2ohl2B3tRCH_2YbS6akhB34wM3FiFG9OEIV7ZBPZNQTxmVqx5GxK_VXuNQxaFKc9vSRqpm56hHJhKUQ840agPiJCw1qXNFXJM5pfuEeb7fkcfnwHpZoHawa Hassan is James Beard Award winner, host of Food Network's Hawa at Home and Cooking Channel's Spice of Life, acclaimed author of In Bibi's Kitchen, and founder and CEO of Basbaas, makers of African-inspired sauces and condiments. An acclaimed speaker and presenter, Hawa has been covered by major international media including The New York Times, Vogue, Vanity Fair, The Wall Street Journal, Bon Appetit, The Seattle Times, Condé Nast Traveler, Thrillist, Ebony, The Ringer, San Francisco Chronicle, Forbes, The Washington Post, and New York Magazine.Hassan will be in conversation with Joe Yonan, a cookbook author and longtime food writer and editor. He is the author of several books for Ten Speed Press, the most recent being Mastering the Art of Plant-Based Cooking, which was named one of the best cookbooks of the year by NPR, The New York Times, Bon Appetit, Food and Wine, Esquire, and more. His previous book, Cool Beans (2020), was a bestseller and nominated for a James Beard Foundation Award. Since 2006, Joe has been food and dining editor at The Washington Post, where he has won two James Beard Awards for food coverage. He writes The Post’s "Weeknight Vegetarian" column and for five years wrote the "Cooking for One" column, both of which have won honors from the Association of Food Journalists. His work from the Globe and The Post has appeared in multiple editions of the “Best Food Writing” anthology.*recorded 5/27/2025