Salman Rushdie's Memoir of His Onstage Attack is among Contenders for Top Nonfiction Prize

FILE - Salman Rushdie poses for a portrait to promote his book “Knife: Meditations After an Attempted Murder”, at the Deutsches Theater in Berlin, Germany, May 16, 2024. .(AP Photo/Ebrahim Noroozi, File)
FILE - Salman Rushdie poses for a portrait to promote his book “Knife: Meditations After an Attempted Murder”, at the Deutsches Theater in Berlin, Germany, May 16, 2024. .(AP Photo/Ebrahim Noroozi, File)
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Salman Rushdie's Memoir of His Onstage Attack is among Contenders for Top Nonfiction Prize

FILE - Salman Rushdie poses for a portrait to promote his book “Knife: Meditations After an Attempted Murder”, at the Deutsches Theater in Berlin, Germany, May 16, 2024. .(AP Photo/Ebrahim Noroozi, File)
FILE - Salman Rushdie poses for a portrait to promote his book “Knife: Meditations After an Attempted Murder”, at the Deutsches Theater in Berlin, Germany, May 16, 2024. .(AP Photo/Ebrahim Noroozi, File)

Salman Rushdie’s account of a stabbing attack that blinded him in one eye is among contenders announced Thursday for a prestigious nonfiction book prize.

Rushdie’s memoir “ Knife: Meditations After an Attempted Murder ” is among 12 books on the long list for the 50,000 pound ($66,000) Baillie Gifford Prize, The AP reported.

The 77-year-old novelist recounts being attacked at the Chautauqua Institution in western New York in 2022 as he was about to deliver a lecture on keeping writers safe from harm. A New Jersey man, Hadi Matar, is awaiting trial for the stabbing.

Prize judges called the book “brutally clear, honest and, best of all, funny.”

Rushdie won the Booker Prize for fiction in 1981 for “Midnight’s Children.” He spent years in hiding after Iran’s Ayatollah Khomeini issued a fatwa, or edict, in 1989 calling for his death for the alleged blasphemy in his novel “The Satanic Verses.”

Other semi-finalists for the nonfiction prize include Australia’s Richard Flanagan for his memoir “Question 7” and several works on Asian history, including Gary J. Bass’ “Judgement at Tokyo: World War II on Trial and the Making of Modern Asia” and Viet Thanh Nguyen’s “A Man of Two Faces: A Memoir, A History, A Memorial.”

Founded in 1999, the Baillie Gifford Prize recognizes English-language books from any country in current affairs, history, politics, science, sport, travel, biography, autobiography and the arts. It has been credited with bringing an eclectic slate of fact-based books to a wider audience.

Last year’s winner was John Vaillant’s real-life climate-change thriller “Fire Weather: A True Story from a Hotter World.”

Finalists for the 2024 prize will be announced Oct. 10 and the winner will be crowned Nov. 19 at a ceremony in London.



Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
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Chili Paste Heats Up Dishes at Northeastern Tunisia’s Harissa Festival

Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)
Chahida Boufaied, owner of Dar Chahida Lel Oula, prepares the Harissa in her house in Nabeul, Tunisia, Tuesday, Jan. 7, 2025. (AP Photo/Ons Abid)

For years, Tunisians have been picking bright red peppers, combining them with garlic, vinegar and spices and turning them into a saucy spread called harissa. The condiment is a national staple and pastime, found in homes, restaurants and food stalls throughout the coastal North African nation.

Brick-red, spicy and tangy, it can be scooped up on bread drizzled with olive oil or dabbed onto plates of eggs, fish, stews or sandwiches. Harissa can be sprinkled atop merguez sausages, smeared on savory pastries called brik or sandwiches called fricassées, The Associated Press reported.
In Nabeul, the largest city in Tunisia’s harissa-producing Cap Bon region, local chef and harissa specialist Chahida Boufayed called it “essential to Tunisian cuisine.”
“Harissa is a love story,” she said at a festival held in honor of the chili paste sauce in the northeastern Tunisian city of Nabeul earlier this month. “I don’t make it for the money.”
Aficionados from across Tunisia and the world converged on the 43-year-old mother’s stand to try her recipe. Surrounded by strings of drying baklouti red peppers, she described how she grows her vegetables and blends them with spices to make harissa.
The region’s annual harissa festival has grown in the two-plus years since the United Nations cultural organization, UNESCO, recognized the sauce on a list of items of intangible cultural heritage, said Zouheir Belamin, the president of the association behind the event, a Nabeul-based preservation group. He said its growing prominence worldwide was attracting new tourists to Tunisia, specifically to Nabeul.
UNESCO in 2022 called harissa an integral part of domestic provisions and the daily culinary and food traditions of Tunisian society, adding it to a list of traditions and practices that mark intangible cultural heritage.
Already popular across North Africa as well as in France, the condiment is gaining popularity throughout the world from the United States to China.
Seen as sriracha’s North African cousin, harissa is typically prepared by women who sun-dry harvested red peppers and then deseed, wash and ground them. Its name comes from “haras” – the Arabic verb for “to crush” – because of the next stage in the process.
The finished peppers are combined it with a mixture of garlic cloves, vinegar, salt, olive oil and spices in a mortar and pestle to make a fragrant blend. Variants on display at Nabeul’s Jan. 3-5 festival used cumin, coriander and different spice blends or types of peppers, including smoked ones, to create pastes ranging in color from burgundy to crimson.
“Making harissa is an art. If you master it, you can create wonders,” Boufayed said.