The Abu Dhabi Arabic Language Centre (ALC) has published the Arabic edition of the book "Salad: A Global History" by Judith Weinraub, as part of its Kalima Translation Project, translated into Arabic by Rasha Salah Al Dakhakhni and reviewed by Mohamed Fathy Khedr.

The book offers readers a glimpse into the history of salads around the world, a staple of various global cuisines that has gained prominence as a light and healthy food choice that is easy to prepare. Written in a lively and engaging style, the book contains illustrations that will stimulate the taste buds and provide a rich serving of nutritional knowledge.

The author takes the readers on a journey through the cuisines of different cultures, including American, Asian, English, Spanish, Russian, Indian, and Turkish, all of which she has personally explored and tasted.

Beyond geography, the book also travels through time, taking readers on a historical exploration of salads from the ancient Roman and Greek civilisations, through the Middle Ages, the Renaissance, the Industrial Revolution, American Civil War, and into the 20th and 21st centuries. It traces the evolution of salads from simple vegetable dishes with a salty dip to the diverse and flavourful varieties available in restaurants and supermarkets around the world today.

Weinraub delves into the importance of gathering and mixing wild plants, highlighting their role as a basic source of calories that complements other food groups, such as proteins, carbohydrates, and dairy products.

The book also includes old and new salad recipes, with details of how to prepare them, from the mixed salad and Salmagundi to Chef’s Salad, Caesar Salad, Coleslaw, Lyonnaise, Niçoise, Waldorf Salad, and many more.