Oxford University Press launches book on Pakistani cuisine

As a part of the programme of the International Alliance of Women 36th Triennial Congress, Oxford University PressPakistan, in collaboration with The UK All Pakistan Women’s Association (UK APWA), launched its publication Food Prints: An Epicurean Voyage through Pakistan-Overview of Pakistani Cuisine written by Shanaz Ramzi.

Pakistan is home to many diverse communities, each boasting a cuisine that has been influenced by the country’s rich history and varied topography. The book documents the influence of geography, history,culture, and religion on the culinary habits of Pakistan. Apart from giving a general idea about the forms of the staple diet of the country,it also highlights the various communities that inhabit different parts of the country and the cuisines they enjoy in particular. The author also traces the origins of many of the popular dishes, the enchanting
legends behind some of them, and the occasions they are most associated with. An attractive, well-designed book, it encompasses recipes from across the country, and also includes some of the author’s favourites from her personal repertoire.

Shanaz Ramzi has been working as a freelance journalist since 1994. She has written on a variety of subjects for various publications, both local and international. Ramzi has been twice nominated for the Gender in Journalism Award by UNESCO. She is currently serving at HUM Network Ltd as General Manager, Publications and Public Relations, and Editor of Masala TV Food Mag, Pakistan‘s widely circulated food magazine.
The launch ceremony held at the Old Hall,
Lincoln‘s Inn, was well-attended by food writers, book reviewers, food connoisseurs, and the congress delegates. During her speech, Shanaz Ramzi described how the seeds for writing this book were sown and how it took her a journey of seven years to research and collect material for it. Bashan Rafique,Chairperson, The UK APWA, and Jocelyn Scutt of International Alliance of Women also spoke at the occasion.  

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