Arak and Mezze celebrates two of the Levant’s cherished traditions—the aniseed-flavored spirit that inspired the great eaux de vie of Europe, and the appetizers that have become a byword for all that is delicious and healthy in Lebanese food.
Michael Karam and Norbert Schiller explore the roots of arak making, its place in the history of alcohol distillation, its role in Lebanese society, and the way in which it has shaped the Lebanese rural tradition.
Michael Karam is Lebanon’s leading wine writer.
Norbert Schiller is a prolific Middle East news photographer. His work is featured regularly in The New York Times and Der Spiegel.