“Dalia is very soulful, and I wanted to catch the heart, the soul of the food people in the country,” says Anissa. “I’m very conscious of the ephemeral quality of food knowledge, especially in countries where there are problems because people are displaced, because places get bombed. So, I really wanted to catch, for me, for whoever is going to get the book, and for those who are abroad — there are more Lebanese abroad, in diaspora, than in Lebanon — both the visuals and the knowledge.”