ABU DHABI: The Abu Dhabi Arabic Language Centre (ALC), as part of the Kalima Project for Translation, has published the Arabic edition of the book Tea: A Global History by British food historian and chef Helen Saberi.
Originally published in English in 2010, the book consists of an introduction and seven chapters, in addition to a number of recipes and a glossary of tea-related terms. It was translated into Arabic by Dr. Musa Al-Halool and reviewed by Dr. Mohammad Asfour.
The book explores the social and cultural aspects of tea, including its role in formal ceremonies and informal gatherings, as well as the emergence of tea houses in various parts of the world.
Using engaging historical narratives and anecdotes, Saberi provides insightful perspectives on tea cultivation, production, and preparation, highlighting its various varieties and characteristics.
Saberi explores where and how tea is grown worldwide and how it has become integral to different cultures and societies. The book also highlights the com
plex interplay between culture, trade, and traditions that have shaped the world of tea.
Source: Emirates News Agency