Taif to Host Second Edition of Saudi Writers Forum

Taif to Host Second Edition of Saudi Writers Forum
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Taif to Host Second Edition of Saudi Writers Forum

Taif to Host Second Edition of Saudi Writers Forum

The Saudi Literature, Publishing and Translation Commission is preparing to launch the 2nd edition of the Saudi Writers Forum, opening doors for dialogue among intellects, authors, and poets willing to discuss the Saudi literary scene, and explore means and perspectives to develop it.

The Academy of Arabic Poetry is set to host the 2nd edition of the Writers Forum in Taif, to celebrate the city’s nomination as the Capital of Arab Poetry 2022. The event, scheduled on August 26-27, includes panels and symposiums that focus on literature genres, translation, publishing, and poetry, as well as renewing the connection with novelists and contributors in the field.

Atallah Al-Juaid, president of the Taif Literary and Cultural Club, said “the second edition of the forum was scheduled in Taif after its selection as a capital of Arabic poetry, a title given for the first time for an Arabic city.”

“Taif will be hosting the Saudi Writer Forum as a platform that brings together intellects and writers to study and discuss everything related to literature in Saudi Arabia.

“Since its debut in Asir, this forum has aimed at availing the expertise and ideas of intellects and writers, in addition to laying the ground for rich literary and cultural discussions among the participants,” Al-Juaid told Asharq Al-Awsat.

Al-Juaid believes that the success of these forums requires commitment to their conclusions and recommendations, as well as implementing their ideas, coping with challenges, and addressing the discussed problematic matters.

“In Saudi Arabia, we are living an accelerated, ongoing advancement in all fields, and culture is no less important than the other industries. It requires a rapid movement that outpaces bureaucracy affecting the cultural institutions, and keeps up with the aspirations of intellects and novelists when it comes to organizing literary and cultural events. Hopefully, the literature commission executives would consider the participants’ concerns, and take advantage of the forum to set an ambitious, advanced vision to address the challenges and inaugurate a new cultural phase,” he said.

Topics of Writers Forum

The scheduled panels held during the forum focus on several topics like exploring the role of the non-profit sector in cultural empowerment, the image of the other, society role, and the current state of Saudi poetry.

The second day of the forum also discusses diverse topics including the enrichment of critical movement, cinema novel, and the activity of the literary scene. The event will see the participation of 21 speakers in eight different panels.

The forum will also dedicate some sessions to showcase the completed and future works of the literature commission, best initiatives, as well as celebrating the selection of Taif as the first city of Arabic poetry this year.

Dr. Ahmed al-Hilali, literature professor at the Taif University, said the forum is an opportunity to gather intellects, exchange views on literature in Saudi Arabia, and highlight aspirations for the coming phase.

“Given their themes and focus on Saudi literature, the panels of the forum will enrich the gathering and give it an enhanced role in discussing topics related to the current state of poetry and other literary topics,” he stated.

“We hope to hear a clearer definition of the future of Saudi Arabia’s culture, and serious proposals about the topics enlisted on the forum’s schedule, to get a better understanding of the new direction of the cultural institutions like literary clubs and cultural associations branches, as well as the products and initiatives recently approved by the ministry,” he added.

The first edition of the Saudi Writers Forum took place on August 2021, in the Asir region. It hosted panels that discussed different subjects, and the challenges and aspirations of Saudi novelists in the sectors of literature, publishing, and culture.



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.