Although a common condiment, its use in the United States outside of Armenian, Syrian and Turkish immigrant communities was rare until the 20th century, with one source (Los Angeles magazine) dating its rise in use among the broader U.S. population to the 1994 publication of The Cooking of the Eastern Mediterranean (ISBN 978-0-06-016651-9) by Paula Wolfert.
Jeffrey Steingarten, food critic for Vogue, wrote: "Paula is part anthropologist, part amateur scholar. She works in a way that's both sensual and scholarly. She isn't content until she knows not only how your olives were made, but also where you got them, what you did with them, what else you did with them, and whether your friends are doing the same thing. And then she'll call your friends, too."
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A specialist in Mediterranean food, she has written extensively on Moroccan cuisine including two books, one of them (The Food of Morocco) a 2012 James Beard Award winner.
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Molly O'Neill wrote in The New York Times: "When Paula Wolfert discovers a place and its palate, America usually follows." Jean Anderson wrote in Food & Wine: "Wolfert is blessed with a passion for food, an unerring eye and palate and an enviable ability to transport her reader to the ends of the earth."
Paula Abdul | Paula Jones | Paula Radcliffe | Paula Zahn | Paula Rego | Paula Dobriansky | Paula Deen | Paula Prentiss | Head over Heels (Paula Abdul album) | Ana Paula Valadão | Paula Chaves | Infante Francisco de Paula of Spain | Paula Vesala | Paula Rothermel | Paula Marshall | Paula Hawkins | Paula Danziger | Paula Barrett | Paula Aboud | Paula | Francisco de Paula Santander | Paula Yates | Paula Wriedt | Paula Wilcox | Paula Wagner | Paula Volsky | Paula S. Apsell | Paula Robison | Paula Lane | Paula Koivuniemi |