Compiled by Kelly C. Baas & Leslie Kafoure Baas
The Blogger’s personal
note:
I still can’t believe that I managed to read a book about
cooking from cover to cover. I have read so many books in my life about all
kinds of subjects; Cooking surely was not one of them. But the book “Tafadalo”
is different and it’s not simply about cooking.
The book is a collection of stories and cooking recipes from
four generations of two Saidnayan-American families, The Risk and The Eid, from
Indianapolis , IN.
I particularly enjoyed the stories that were told by the
people of Saidnaya. They were not only a depiction of life events that took
place during the early years of immigrants’ lives, but also they reminded me of
my family in Syria
These stories reminded me also of a time I spent with my
late Great Aunt Bahia (Keriaky) Farris in Lowell , MA
It took me a while to recognize that it was just the way
tabbouleh was made during her time in Saidnaya and it was called “safsouf.” I,
on the other hand, have never heard of or seen something like it. The following
week, I called my family in Damascus
Afterward, I decided to learn how to cook. I asked my Aunt
to teach me what she knew and she agreed. She was basically my first teacher.
Also, I asked my family in Syria
Knowing how my Aunt cooked, I recognized the striking
similarity between her way and how the first generation (the immigrants) in
this book cooked. It was simply the old Saidnayan way during those days.
Going through the chapters, one by one, I could
appreciate the changes that took place in the style of cooking. Assimilation
into the American life manifested itself clearly in the kitchen. I noticed that
the newest generation’s cooking became almost indistinguishable from the
American cooking in general. And because of the intermarriages with other ethnic
groups, I could also see the effect other cultures had on cooking in Arabic
homes.
I enjoyed reading this book tremendously. I learned a lot
about cooking, both the Arabic and the non-Arabic ways. I enjoyed the touching
and heart-warming stories. And above all, I enjoyed the wonderful trip down
memory lane to a time I miss a lot.
I, full-heartedly, recommend this book for all to read.
Here are few excerpts from the book:
How did this book come to
be?
“This book began, as so many things in my life do, from a
conversation at a dinner table. Kelly and I sat surrounded by cousins
reminiscing over food and the stories of our family tables. Cousin Fran and
Cousin Susie pointed out that these would be lost to future generations if
someone didn't put them all in writing. They suggested that a family recipe
book including these stories would be the perfect project for me. I often find
other people find projects for me in spite of my being completely happy without
any such project. My initial response was to shrug it off as a good idea that
someone else should tackle.
But after they all left, my daughter Kelly said,
"They're right, Mom. I'll help you." Anyone who knows me knows there
isn't much my daughter could ask or suggest that I would not do. Besides, I knew
she was right.
And so we embarked on this rather ambitious project.
We reached out to over 70 cousins and other family members
plus their young children and asked them to take their limited discretionary
time to go through their family recipes, photos, and stories revolving around
food and send them to us. The response was heart warming and this book could never
have happened without all of their stories, photos and recipes. Thank you to
each of them for sharing these documentations of precious memories.” Leslie
Kafoure Baas
About the title
“Tafadalo was often the word used to call our guests to the
table. We knew it meant, 'come, sit, eat, help yourself.' Literally it means
'do me the honor'. So this phrase is much more than just 'let's eat'. It is an
invitation to sit at our table and share our food, our lives, and our caring.
It is an offering to be part of our family, at the very least for the duration
of this meal. It is a welcome to eat with us and enjoy our home. It shows
respect for those that are invited. It conveys the warmth and abundance that
are hinge pins of our family tables.”
Chapter One
“The honors go to
our first generation ancestors who bravely came to a new and unfamiliar world
with hopes of making a better life for their children and generations to come.
They brought with them their heritage, their wits, their knowledge, their self-respect,
and most of all their love.
We honor them by maintaining this heritage and spreading
this love.
Nezley Saba Risk
Frances Risk Eid Adeebi Kafoure Kafoure”
Chapter Two
“Maintaining the heritage
became the responsibility of the second generation. Their parents had worked
hard to raise them as Americans, their pride in adopting this new country
apparent. So it was their children, this next generation that had to embrace
the culture of the 'old country'. The dancing, the food, and the strong sense
of family were integral parts of their daily lives which they would nurture as
they did their children, passing down the strength and love from one generation
to the next.”
Chapter Three
“Living the legacy
is the privilege of the next generation. We are the ones who reap the benefits
of many, many cousins. Cousins spread around the country and beyond. Distant cousins
that feel as close as sisters and brothers. Older cousins, younger cousins.
Cousins we see often and ones we see on occasion. We happily claim all of them.
And we keep making the recipes of our parents and
grandparents, sometimes changing them for ease or health, sometimes making them
as close to the original as possible. How fortunate we are to have a strong
heritage and the love of so many to support us.”
Chapter Four
“Carrying on the tradition
is the challenge of the next generation. Our families proudly
adapted to American life and were still able to carry on our heritage. A loss
of culture could be common, as the old country lives mostly in stories shared.
Living in a fast paced world that expects even faster results can make it
difficult to work old, time-consuming recipes into daily living. Following the
example of dedication and love passed down in our families, these are the
remarkable relatives who carry on the tradition.”
Chapter Five
“The years to come will
hopefully find our children, grandchildren, great grandchildren and beyond
making and modifying recipes from many years past. As long as they prepare
these and other recipes with love, they will be handing down the legacy of food
in our family.”
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If you are interested, you can buy this book form this website:
(Only one dollar for an eBook and $14.50 for paperback)http://www.lulu.com/us/en/shop/kelly-baas-and-leslie-baas/tafadalo/ebook/product-17375175.html
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