Supreme Council of Culture Releases Book on Egyptian Food Traditions

The Supreme Council of Culture has released a new volume titled ‘Egyptian Popular Foods in Celebrations and Occasions’, authored by Adel Abdelmonem Dawood.

Issued under the secretariat of Dr Ashraf Al Azzazi, the book forms part of the council’s latest publications through the Central Administration for Sectors and Committees, within the First Book series edited by Mohamed Samir.

The cover was designed by Ala Al Sheikh. The publication presents a study of traditional foods associated with Egyptian social and religious events, including festivals, weddings and funerals, examining how dishes are linked to communal rituals.

Dawood, a researcher specialising in intangible cultural heritage and the anthropology of food, focuses on how popular dishes evolve over time and reflect broader social practices tied to daily life and key occasions.

His work builds on earlier research documenting Egyptian traditions, including studies on foods associated with religious holidays and life events. He was awarded the State Encouragement Award in 2019 in the arts category for research related to traditional foods and public occasions.

The release is positioned within the council’s broader publishing programme aimed at documenting folklore, heritage and social practices across Egypt, with a focus on preserving and analysing cultural traditions.