Mary Fawzy
School
University Of Cape Town
Expertise
Food History, Food Writing, North African And Middle Eastern Cuisine
- Mary once tried every single shawarma store in her city (Cape Town) for an assignment.
- When she's not working, she's reading up on food history and on the hunt for everyone's grandmother's recipes.
- Her biggest pride is hosting classes on how to make the perfect falafel.
Experience
Mary has been a food and culture writer for the past five years. Coming from a background of non-profit work, writing and recipe development became a creative outlet. When she discovered she could combine the two (food and writing), she never looked back. She has recipes published in Kitchn, Food52, Allrecipes, and Eating Well. She's also got pieces on the intersection of food, history, and justice in Vittles, Gastro Obscura, and New Frame. She was also featured as an "African foodie to watch" by South African magazine, Fresh Living in 2022. As an Egyptian who grew up in Southern Africa, Mary has a passion for Pan-African cuisine and the creative evolution of recipes that come from the immigrant experience.
Education
Mary has a Master's degree (MPhil) in Justice and Transformation from the University of Cape Town, South Africa
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Stories By Mary Fawzy
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Have you ever wondered whether watermelon seeds are safe to eat, or the difference between white and black seeds? We answer those questions and many more.
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No one likes a dry Thanksgiving turkey, which is why a good baster is so important. From high capacity to heat-resistant, these are the best on the market.
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Vegetarian cookbooks aren't just for vegetarians. These awesome tomes will bring delicious recipes to your kitchen no matter your taste for meat.