About the Book:
Years away, kitchens in Egypt did not contain a fridge. Ovens also were not a commodity, only a direct flame was available. Perishable foods were consumed immediately, as it wasn't possible to store anything but tea, coffee, sugar, salt and any other nonperishable items. Kitchens used to be productive, from pickling, jam making, deserts, savory snacks, and much more items were made from fresh ingredients, not from ready made products like nowadays, even fresh coffee beans used to get roasted and fine grinded in the kitchen. Eventually food was better, healthier and so was general health. Kitchen utensils serving this purpose are not available any more, either replaced with plastic equipment, or electronic ones, and some of them are not used any more due to the lack of need.
The book is part of a project called Photobook Egypt. Photobook Egypt is a powerful series of photography books; each dedicated to a theme or a project photographed and narrated by remarkable Egyptian and regional photographers (whether emerging or established) and illustrated and published by Photopia Cairo. It is a series of wonderful picture books that reflect the power of the region's photographers and their ability to recount facts and hopes through their lens. It is an ongoing project of enjoyable and visually rich photography that proudly represents Egypt's and the region's prominent photographers. Collecting them would be like owning a small part of Egypt on your bookshelf.
About the Photographer:
Yehia A. El Alaily (b. 1972 - Uk) is a freelance food & travel photographer working closely with both local & international clients _ such as, Four seasons Hotels, Nestle, Americana, Hardees Arabia, Starwood Hotels, Emaar, Johns Hopkins University Press & El Beit Magazine.
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