Muna has co-written three books on food with her father Habeeb and sister Leila. She works at the Institute for the History and Philosophy of Science and Technology at the University of Toronto. Raised with the tradition of food culture as the mainstay of a happy life, Muna is interested in medieval and modern recipes from Syria in the hopes of exposing the great cultural history of the region. Syrian cuisine is also very sensory; aroma and texture are as important as taste and nutrition. The authors have honored the traditions of these historical recipes but have also adapted them to include modern kitchen appliances for the 21st century cook. (Information on how recipes were prepared in earlier centuries is included in sidebars.) The authors are well versed on the history of Syrian cooking, as well as the state of the Syrian immigration crisis, so will make great interview subjects. 144 recipes; 32 food photographs. Publicity by Elissa Buchter, Schmooze PR (New York).