![]() "David came home and said, 'Oh, my dream job to be a foreign correspondent is happening. Then she married her husband, former NPR Morning Edition host David Greene, and plans changed. She got her graduate degree in public policy, and interned at Human Rights Watch. Despite her upbringing, Previte did not always know she wanted to work around food. Previte sets aside the squash innards - which, she explains, do not have to be wasted and would be good mixed with eggs for breakfast - and begins to chop an onion. Previte's lawyer/professor dad sold Italian sausage sandwiches at street fairs and festivals on the weekends. Her mom started catering Lebanese food out of the house - she even opened a restaurant in her 60s. "Language was already lost." So they went "overboard" on the food. ![]() "I think quickly realized that if they didn't overcompensate on culture, we were going to lose it," Previte says. ![]() Both her parents were born and raised in the United States, as were Previte and her siblings. On her mom's side, her family hails from Lebanon. Previte grew up in a small town in Ohio - 3,000 people, three stoplights. "It was food all the time, every day," says Previte. Previte's mother catered Lebanese food from their house and her father sold Italian sausage sandwiches at street fairs and festivals on the weekends. "I try to just tell you the story of how I learned it and where I learned it." So instead of calling it "pita," or "naan," Previte uses, simply, "flatbread." She says she's not trying to wade into the fight over which country "owns," as another example, hummus. The recipes in this cookbook tie in the flavors of a wide region - from the Caucuses to the Middle East and North Africa. "I try not to credit a country," Previte says. But a lot of the recipes are family dishes, from food that Previte grew up eating in her Lebanese/Italian/American home in Ohio, and food she ate in home kitchens all around the world. area and is opening another in Los Angeles - have been adapted for the home cook and are included. Maydān: Recipes from Lebanon and Beyond isn't a restaurant cookbook, though some of the hit dishes from her restaurants - she has four in the D.C. "Somewhere that people came together in all these different countries from Iran, to Ukraine, to Georgia," Previte says, "to either celebrate, to mourn, to rebel."Īnd that's what she wants to do with her food - bring people together around a table.
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