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NEWS, EVENTS & MORE
3 July 2019
shanghai, china
Hanan was thrilled to join Etihad Airways in Shanghai, China, at the launch of their Dreamliner 787-10 service between Abu Dhabi and Shanghai. The glittering VIP reception and Chinese-style banquet dinner were held at Bellagio Shanghai. Hanan collaborated with Deputy Executive Sous Chef Michael Wu to present some of the flavours of Abu Dhabi, inspired by recipes from Table Tales. Chef Michael infused Arabic spices and condiments into traditional Shanghaies dishes to create duck shawarma with fig jam wrapped in Chinese pancakes, spiced lamb dumplings in yogurt sauce with sumac and pine nuts, and glutinous rice cakes with date syrup. These East/West Asia fusion dishes were served alongside an elaborate Shanghaies banquet.
Hanan also accompanied Lei Tao through the streets and markets of Shanghai. Tao is co-founder of Uniqueway Inc, an exclusive travel company, and columnist for several large travel publications, as well as Bazaar Men. They sampled Shanghaies breakfast street food including niu rou jian bao (beef-filled fried bun), you tiao with dou jiang (fired dough with soy milk, sometimes referred to as Shanghaise bread and butter), and jian bing, a crepe-like dough with egg, scallions, parsley, and crunchy elements. Lunch was at a restaurant serving food from the Xinjian province in northwest China. A reporter from the CGTN Arabic channel (a subsidiary of China Central Television) journeyed with Hanan and Tao on this culinary adventure so their impressions could be shared with the channel’s Arabic-speaking audience around the globe.
Etihad video: https://www.facebook.com/tabletalesme/videos/462348484590414/
CGTN Arabic video: https://www.facebook.com/cgtnarabic/videos/503427217065174/
29 June 2019
Cambridge, United Kingdom
The Office of Public and Cultural Diplomacy, part of the UAE’s Ministry of Foreign Affairs, invited Hanan to collaborate on a culinary diplomacy program that would share the multicultural flavours and communities of the capital city. One of these events was held in the Old Hall at Queens’ College, University of Cambridge, in the United Kingdom. It was hosted by Cambridge alumnus Dr. Zaki Nusseibeh, UAE Minister of State, with special guests Lord John Eatwell, president of Queens’ College, and HE Mansoor Abulhoul, UAE ambassador to the United Kingdom. Hanan developed the menu with chef Shaun Cook from Queen’s College, drawing inspiration from recipes in Table Tales and the culinary landscape of Abu Dhabi. Guests enjoyed a warm lentil salad with summer vegetables and prawns, followed by a main course of spiced Liwa lamb braised with bzar (traditional Emirati spice blend) and served with saffron rice. Dessert was sticky date pudding with dates from Al Ain and cardamom-infused ice cream. The evening was capped with Dr. Zaki’s signature za’atar tea.
1 MARCH 2019
dubai, uae
Words are not the only things that unite us. Hanan presented Table Tales at the Emirates Airline Festival of Literature and co-hosted the opening dinner, United by Food, with Mohamed and Peyman Al Awadhi, founders of Peeta Planet. This special dinner celebrated the stories that are told by our plates and how sharing a meal with strangers can foster an understanding of what else we share. Over 500 local and international authors and guests savoured the flavours and spirit of Table Tales.
26 FEBRUARY 2019
washington, d.c., UNITED STATES
Hanan joined a panel conversation about culinary diplomacy at the UAE Embassy in Washington, D.C. Moderated by Natalie Jones, Senior Vice President of External Affairs at Meridian International Center, the panel also included Marjon Ajami of Nolu’s, Bill Bragin, Executive Artistic Director of The Arts Center at New York University Abu Dhabi, and Barbara Leaf, former U.S. Ambassador to the UAE. Following the discussion, guests enjoyed a lunch made from Table Tales recipes. For more about this event, please see the article on the Diplomatic Courier website.
23 FEBRUARY 2019
NEW YORK, UNITED STATES
Hanan took part in a conversation on gastrodiplomacy at Sultan Al Qassimi’s cultural majlis in New York. She was joined by Nasser Jaber of Komeeda, an experience marketplace that works with local restaurants, chefs, and food brands to bring new narratives through food, and provide a social impact. With a full house of mostly Arab American millennials, hungry for home, there was a vibrant discussion of food and politics. Special treats of Arabic sweets were offered to the three who asked the most interesting questions.
21 FEBRUARY 2019
It was only fitting that the U.S. launch of Table Tales was held at the Rizzoli flagship bookstore in New York City. Hanan was honoured to be hosted by His Excellency Majid Al-Suwaidi, Consul General of the United Arab Emirates in New York, who gave the welcome address; and Her Excellency Lana Nusseibeh, United Arab Emirates Ambassador and Permanent Representative to the United Nations, who spoke about the special hospitality offered in Abu Dhabi. Marco Ausenda, CEO of Rizzoli New York, made everyone laugh with his comments about the early phases of getting the book published, and then Hanan was joined in conversation by Dr. Mariët Westermann, Executive Vice President for Programs and Research, The Andrew W. Mellon Foundation, who wrote a special introductory piece for Table Tales.
2 FEBRUARY 2019
DUBAI, UAE
As part of their February is for Cookbooks event, the Kinokuniya Bookstore in the Dubai Mall hosted our author for a conversation and book signing. As a nod to the bookstore’s Japanese origins, Rickie Naito, a contributor to Table Tales, prepared a couple of the Japanese recipes in the book. A guest appearance by the Bearded Bakers, a couple of lively Palestinian-Australian brothers known for their konafa cafés and impromptu music and dancing, was a hit.
27 DECEMBER 2018
BEIRUT, LEBANON
Hanan was invited to launch Table Tales in Beirut, Lebanon at Tawlet, a farmer’s kitchen and social initiative that celebrates food, traditions, and sustainable agriculture. Tawlet’s latest project, Aasha el khamis (Thursday night dinners with an inspiring chit chat), aims to bring local and international chefs, farmers, cooks, winemakers, and other food lovers together to share their passions, stories, and dreams. Hanan was joined in conversation with Kamal Mouzawak, founder of Beirut’s Souk El Tayeb (the first farmer’s market to open in Lebanon). Chef Marjon Ajami, founder of Nolu's, a chain of restaurants in the UAE, and a contributor to Table Tales, then treated more than eighty guests to a memorable meal featuring dishes from her Afghan heritage.
15 DECEMBER 2018
sharjah, uae
Hanan and Chef Michael Reyes, who was instrumental in testing the recipes for Table Tales, teamed up for a cooking demonstration and book signing at the book’s official Sharjah launch at Al Rawi (Arabic for ʻthe one who tells stories’). It is Sharjah’s new lagoon-side bookstore, restaurant, and contemporary hub for the Emirate’s creative community. It was fun to celebrate Table Tales in a space created to honour storytellers and their tales.
4 DECEMBER 2018
AMMAN, JORDAN
The first international book launch for Table Tales was held in Amman, Jordan at B@C (Books@Cafe) in the Abdoun neighbourhood. This highly popular venue, with retro floral wallpaper in psychedelic colours and a throwback to the 70s, combines a bookstore with a café. A very warm thank you to everyone who attended and to long-time friend and owner, Madian Al Jazerah.
Thanks to Mazaj FM in Amman for inviting our author on-air for a cultural and culinary conversation about living in the diaspora, away from home.
23 October 2018
official LAUNCH IN ABU DHABI
The launch of Table Tales: The Global Nomad Cuisine of Abu Dhabi, 23 October 2018, exceeded expectations! The large space at Warehouse 421 in Abu Dhabi’s Mina Zayed area was full of almost 400 well-wishers. Guests enjoyed samples from many of the recipes in the book, created by Chef Eztaj, and queued patiently as author Hanan Sayed Worrell signed their copies. Opening remarks by Her Excellency Noura Al Kaabi, Minister of Culture and Knowledge Development, were followed by a panel discussion that included the author; contributors Asma Siddiq Al Mutawaa, Ranya Nasser, Manami Tominaga; and moderator Noor Al Suweid.
