Kitchen Table: Chasing Zatar
When might have people in the Levant first started to mix Za’tar (the herb) with salt, sumac and sesame seeds, and dip this with olive oil? And in the framework of my research on trying to understand how food moves over time and across geographies, I wonder when Za’tar was first
sold in Brussels?
As Za’tar has become a well-known food item on the table, I decided to started a multiway investigation on the history of the mixture, and it’s coming to Belgium as well.
Part of this investigation is to look at the individual ingredients, where they come from, and how (in what form and what quantities) they come together in Za’tar... and of course to make it myself. So you could say that I made the first Belgian Za’tar from ‘local’ ingredients?!
A food map poster documents the investigation, and a small takeaway bag of homemade Belgian za’tar were the outcomes of my first residency in Beursschouwburg, March 2021.
sold in Brussels?
As Za’tar has become a well-known food item on the table, I decided to started a multiway investigation on the history of the mixture, and it’s coming to Belgium as well.
Part of this investigation is to look at the individual ingredients, where they come from, and how (in what form and what quantities) they come together in Za’tar... and of course to make it myself. So you could say that I made the first Belgian Za’tar from ‘local’ ingredients?!
A food map poster documents the investigation, and a small takeaway bag of homemade Belgian za’tar were the outcomes of my first residency in Beursschouwburg, March 2021.