Saudi historical highlights on display at Abu Dhabi Book Fair 

Saudi historical highlights on display at Abu Dhabi Book Fair 
Photographic archive and reports from the recommissioning of the Hejaz Railway. (Supplied)
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Updated 25 April 2025
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Saudi historical highlights on display at Abu Dhabi Book Fair 

Saudi historical highlights on display at Abu Dhabi Book Fair 
  • Selections from London-based rare-book dealer Peter Harrington’s offering at the UAE fair, April 26 to May 5 

‘The Holy Mosque at Makkah’ 

With a foreword by former Saudi Minister of Finance Sheikh Mohammed Abalkhail and images by the award-winning African photojournalist Mohamed Amin, this “sumptuous production” tracks the quarter century of restoration of the Sacred Mosque and Holy Kaaba in Makkah in the mid-20th century. “The text contains a historical description of the Holy Kaaba, Masjid al-Haram, a summary of recent construction in the Saudi era, and architectural notes, with the rest of the volume dedicated to Amin’s photographs, presenting detailed views of the diverse and extensive developments,” the book dealer’s notes state. Amin was “the first photographer to be given access to document the Hajj and among the first to photograph sections of the Holy Mosques of Makkah and Madinah. Over three years during the 1970s, he travelled by camel, helicopter, car and on foot to Madinah, Arafat, and Makkah.” 

Confidential reports from the First and Third Arab Petroleum congresses 

The historical global significance of the first Arab Petroleum Congress in 1959 cannot be understated. It was here that the idea of an oil-producing organization (an idea that eventually turned into OPEC) was introduced. “During proceedings, the influential oil journalist Wanda Jablonski introduced Saudi Arabia’s Abdullah Tariki to Venezuela’s Juan Pablo Perez Alfonzo, both of whom were upset by recent price cuts. They rallied delegates to sign the secret Maadi Pact, suggesting a Petroleum Consultation Commission to coordinate producer responses. This laid the groundwork for the 1960 Baghdad Conference, at which OPEC was officially formed,” the book dealer’s notes state. This grouping of documents contains in-house reports from Aramco on that congress, and the Third Arab Petroleum Congress in Dec. 1961, as well as other Aramco-produced materials from 1956-1961. 

Photographic archive and reports from the recommissioning of the Hejaz Railway 

The book dealer describes this collection as “a unique archive relating to the earliest post-war attempt to reconstruct the Hejaz railway and link Damascus with Madinah.” The last train to travel the full length of the railway was reportedly in 1925, after which “the line south of Mudawwara was washed away, and the conflicts that led to the creation of Saudi Arabia in 1932 dampened collective efforts at reconstruction.” The archive includes previously unpublished photos and original reports issued by the International Resources Engineering and Exploration Group, which was awarded to contract to design the project in 1956. “Coverage is particularly detailed for central and northern Saudi Arabia, especially the area around Mada’in Salih and Khur Himar,” the dealer states, and includes images of the party meeting with local officials including the rulers of AlUla and Tabuk. 

A collection of magic lantern slides by Harry St John Bridger Philby & Alec Horace Edward Litton Holt 

The British intelligence officer Philby — who served as an advisor to Saudi Arabia’s founder, King Abdulaziz Ibn Saud — and the engineer and explorer Holt travelled 600 miles together in 1922 through the desert via Al-Jawf province in Saudi Arabia “at the height of increasing tensions between Ibn Saud and the Hashemites.” These 23 slides were, the book dealer believes, likely used to illustrate the presentation the pair gave about their journey before the Royal Geographic Society in the UK on Feb. 12, 1923. “The collection shows Holt and Philby in Arab dress; Ford cars and aeroplanes at Jidd, desert scenes, a Ford condenser, and ploughing for landing fields, among others.” 

Aramco educational PR pack 

In an attempt to attract US students and graduates in the Sixties and Seventies, Aramco produced several collections of promotional material that included posters much like this one, which it distributed to schools and universities in the States. “The lively posters explore the history of Saudi Arabia and the company’s operations, each illustrated with photographs of historical figures (including T. E. Lawrence), company personnel and oil wells, and Saudi architecture,” the book dealer states.  


Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 
Updated 2 min 51 sec ago
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Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

Recipes for success: Chef Jonathan Bouthiaux of Banyan Tree Dubai offers advice and a tasty lobster recipe 

DUBAI: From Michelin-starred kitchens in France to luxury resorts across the globe, Chef Jonathan Bouthiaux has built a career defined by precision, creativity and a passion for sharing culinary stories.  

His journey began in Saint-Malo, Brittany, and took an unexpected turn through charity work in Africa, where cooking became more than a skill — it became a calling. Now, as the executive chef at Banyan Tree Dubai, Bouthiaux oversees the kitchens and menus across the resort. 

Here, the chef talks about learning to keep dishes simple, trusting good ingredients, and how he leads his team to create memorable dining experiences. 

When you started out, what was the most common mistake you made?  

Like many young chefs, I used to overcomplicate things, too many elements on a plate, trying to impress instead of letting the ingredients speak. Over time, I learned that clarity, restraint and seasonality make a stronger impact than complexity for complexity’s sake. 

  

What’s your top tip for amateur chefs? 

Master the basics. Learn how to season correctly and respect your ingredients. Do not stress. Cooking should bring joy. If you forget an ingredient, improvise. Some of the best dishes are born from happy accidents. 

  

What ingredient can instantly improve any dish?  

Acidity, like a touch of fresh lemon juice or a splash of good vinegar, can instantly elevate a dish by bringing balance, brightness and depth. It sharpens flavors and adds complexity. Another game-changer? Infused herb oils; a simple drizzle of basil or rosemary oil can completely transform a dressing or a finished plate, adding aromatic intensity and a refined, layered finish. 

  

When you go out to eat, do you find yourself critiquing the food?  

I naturally notice the details — it comes with the territory — but I always try to appreciate the overall experience. 

 

What’s the most common issue that you find in other restaurants?  

It’s not always to do with technique. Often, it’s about intent. You can sense when a dish has been prepared out of habit rather than with care. In a city like Dubai, ingredient quality and value also stand out. Today’s guests are discerning. They expect transparency and authenticity. Honest flavors and thoughtful sourcing always make a difference. 

  

When you go out to eat, what’s your favorite cuisine?  

I enjoy discovering all types of cuisine, especially when it’s something new or unexpected. That said, I am particularly drawn to Japanese and Italian food. Both are rooted in simplicity, precision and a deep respect for ingredients — values that strongly resonate with me. I also have a solid background in these cuisines, so I find myself naturally appreciating the balance, technique and cultural expression they bring to the table. 

  

What’s your go-to dish if you have to cook something quickly at home? 

A miso-glazed salmon with a side of steamed greens and sesame brown rice. It’s light, nutrient-rich and packed with umami. Plus, it comes together fast without sacrificing flavor or elegance. I always look for that sweet spot between health, simplicity, and satisfaction — something that feels good to eat and is good for you. 

  

What customer request most frustrates you? 

I’m open to adjustments where possible, but I find that excessive alterations to a dish can sometimes disrupt the flow of the dining experience. Dining should be about trusting the chef’s vision and embracing the flavors as they’re crafted. That said, our priority is always ensuring our guests feel satisfied and valued.  

  

What’s your favorite dish to cook and why?  

One of my favorites is Homard à l'Armoricaine (Lobster Armoricaine). This classic French recipe is special to me, as I’m originally from Saint-Malo, Brittany, where I first learned it at the Michelin-starred restaurant La Duchesse Anne. The dish is a true test of technique, requiring multiple steps — from preparing the lobster to creating a rich, flavorful sauce. It is a celebration of fresh lobster and bold flavors, and I enjoy the process as much as the final result. This dish always brings me back to my roots in Brittany and reminds me why I’m so passionate about cuisine. 

  

What’s the most difficult dish for you to get right?  

One dish that requires a high level of technique and precision is the pithiviers—a beautifully intricate puff pastry pie, often filled with game or foie gras, and fresh black truffle. It showcases the kind of refined execution I truly enjoy. The balance of flavors, the evenness of the puff pastry, and the perfect seal all need to come together seamlessly. It’s not just a dish, it’s a statement of culinary skill and elegance. 

  

As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? 

I oversee multiple restaurants, so it’s about building a culture. I believe in structure, consistency and leading by example. Discipline is essential, but not through fear — through clarity, respect and accountability. I focus on empowering my team, mentoring young chefs, and fostering an environment where excellence is the standard, not the exception. Consistency is key — without it, even the most creative ideas lose their value. At the end of the day, we are here to deliver memorable experiences, and that begins with a motivated, aligned team. 

 

RECIPE: Chef Jonathan’s lobster linguini  

For the Lobster Bisque: 

Ingredients: 

1 kg lobster shells (from raw or cooked lobster) 

80 g white onion (1 small), chopped 

40 g carrot (½ medium), chopped 

60 g celery (1 large stalk), chopped 

15 g garlic (3 cloves), crushed 

50 g tomato paste (3 tbsp) 

2.8 L water 

2 tbsp olive oil 

Salt and pepper to taste 

 

For the pasta: 

500 g linguine pasta 

2 whole lobster (about 500–600 g) 

2 tbsp olive oil 

1 clove garlic, minced 

320 g tomato sauce 

160 ml lobster bisque (from above) 

40 g confit or roasted cherry tomatoes 

8 g fresh tarragon, chopped (plus a few leaves for garnish) 

  

Step-by-step instructions 

Make the lobster bisque (can be made ahead) 

Preheat the oven to 200°C (390°F). 

Place lobster shells on a baking tray and roast for 20 minutes. 

In a large pot, heat olive oil, then sauté the onion, carrot, celery, and garlic for 6–8 minutes. 

Add the roasted shells and tomato paste. Stir and cook for 5 minutes. 

Add 2.8 L water, bring to a boil, then lower heat, cover, and simmer for 1 hour 30 minutes. 

Blend the mixture using a hand blender or standard blender. 

Strain through a fine sieve. Season with salt and pepper. Set aside. 

Cook the lobster: 

Bring a large pot of salted water to a boil. Add the lobster and poach for 5–6 minutes. 

Remove, cool slightly, then crack and remove the meat. Slice into bite-sized pieces. 

Heat a small pan with a knob of butter and quickly flash the lobster meat to finish. 

Cook the pasta: 

Boil linguine in salted water until just al dente (around 8–9 minutes). 

Drain and set aside, reserving a bit of pasta water. 

Assemble the dish:  

In a large pan, heat 2 tbsp olive oil and sauté minced garlic until fragrant. 

Add the tomato sauce and lobster bisque. Simmer for 2–3 minutes. 

Add cooked pasta and toss well to coat. If needed, add a splash of pasta water. 

Add chopped tarragon, cherry tomatoes, and the lobster meat. Mix gently for 1–2 minutes. 

Adjust seasoning with salt and pepper. 

To serve: 

Plate the pasta in a warm bowl or shallow plate. 

Top with lobster pieces, cherry tomatoes, and a spoon of sauce. 

Garnish with fresh tarragon leaves, lobster foam (optional), and a drizzle of basil oil (optional). 


Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

Saudi Arabia’s first dedicated art storage depot launched in Jeddah 
Updated 28 min 7 sec ago
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Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

Saudi Arabia’s first dedicated art storage depot launched in Jeddah 

JEDDAH: Jeddah’s ATHR Gallery, in partnership with global arts logistics company Hasenkamp, launched The Art Storage by ATHR on May 24. 

The Art Storage — billed as Saudi Arabia’s first purpose-built, museum-grade art storage depot — integrates top-class security with exacting environmental control. The storage area is fully insulated and climate-regulated, maintaining a stable temperature of 20-22°C with precisely managed humidity levels. The entire system is also engineered to ensure maximum dust control, climate consistency, and discretion. Towering ceilings accommodate monumental works, while wide, retractable gates allow seamless movement of oversized pieces. To eliminate the risk of damage, all areas are fully insulated against rain and extreme weather conditions, ensuring the protection of artworks to international museum standards. 

Rana Alamuddin, director of marketing and communications at ATHR, told Arab News: “ATHR was born out of a desire to fill a gap in the Saudi art scene by providing aspiring and emerging artists with a platform to thrive locally and globally. This new facility is a continuation of that mission, reinforcing Jeddah as the heart of the gallery’s vision.” 

She added that the new facility will help reduce a long-standing gap in Saudi’s cultural ecosystem. “This level of preservation means artworks are protected not just for today, but for generations to come,” she said. 

Thomas Schneider, CEO of Hasenkamp, told Arab News at the opening: “I feel privileged to be part of the development of the cultural scene in Saudi Arabia. I came here for the first time over 11 years ago and the development is just mind-blowing in every aspect in the architectural and cultural scene. This is a booming country and it’s full of so many wonderful creative people.” 

Mohammed Hafiz, CEO of ATHR & co-founder of The Art Storage told Arab News that developing a “complete ecosystem” is essential for the Saudi art sector to grow. 

“A critical part of that ecosystem is safe, professional storage — because most artworks spend more time off-view than on display,” he said. “Proper storage ensures the preservation of priceless, irreplaceable pieces when they’re not in public view. It’s a meaningful contribution to the infrastructure of Saudi Arabia’s cultural future.” 


Authors, screenwriters sign letter calling Gaza war a ‘genocide’

Authors, screenwriters sign letter calling Gaza war a ‘genocide’
Updated 28 May 2025
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Authors, screenwriters sign letter calling Gaza war a ‘genocide’

Authors, screenwriters sign letter calling Gaza war a ‘genocide’

DUBAI: Members of the literary community including Zadie Smith, Ian McEwan, Russell T Davies, Hanif Kureishi, Frank Cottrell-Boyce and George Monbiot are among 380 writers and organizations who have signed an open letter condemning Israel’s war on Gaza, describing it as genocidal and calling for an immediate ceasefire.

The letter, also signed by William Dalrymple, Jeanette Winterson, Brian Eno, Kate Mosse, Irvine Welsh and Elif Shafak, states: “The use of the words ‘genocide’ or ‘acts of genocide’ to describe what is happening in Gaza is no longer debated by international legal experts or human rights organizations.”

The writers are urging the UN to ensure the free and immediate delivery of food and medical supplies to Gaza, alongside a ceasefire “which guarantees safety and justice for all Palestinians, the release of all Israeli hostages, and the release of the thousands of Palestinian prisoners arbitrarily held in Israeli jails.” 

They add that if the Israeli government fails to comply with the demand for a ceasefire, sanctions should be enforced.

The letter, organized by writers Horatio Clare, Kapka Kassabova and Monique Roffey also says that Palestinians “are not the abstract victims of an abstract war. Too often, words have been used to justify the unjustifiable, deny the undeniable, defend the indefensible. Too often, too, the right words – the ones that mattered – have been eradicated, along with those who might have written them.”

The term “genocide” “is not a slogan,” it adds. “It carries legal, political and moral responsibilities.”


Saudi model Amira Al-Zuhair returns to the runway  

Saudi model Amira Al-Zuhair returns to the runway  
Updated 28 May 2025
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Saudi model Amira Al-Zuhair returns to the runway  

Saudi model Amira Al-Zuhair returns to the runway  

DUBAI: French Saudi model Amira Al-Zuhair returned to the runway this week when she walked in Louis Vuitton’s high jewelry collection show, held at Bellver Castle on the island of Majorca, Spain.

Al-Zuhair reshared a video posted by Dubai-based Iraqi model and influencer Dima Al-Sheikhly, who shared her runway moment with the caption: “Wait for it… our beautiful Amira Al-Zuhair.”

The model wore a strapless white gown featuring a fitted bodice and a soft, flowing skirt. (Instagram)

It marks her return to the runway after she hit the catwalk at the amfAR gala in Cannes in May, before which she walked for Australian label Zimmermann at Paris Fashion Week in March.  

For Louis Vuitton, the model wore a strapless white gown featuring a fitted bodice and a soft, flowing skirt. The dress was detailed with cascading ruffles outlined in dark trim, which ran down the front and sides.

Al-Zuhair wore bold, sculptural necklace composed of three gold bands arranged in a layered choker style. (Instagram)

For the jewelry, Al-Zuhair wore bold, sculptural necklace composed of three gold bands arranged in a layered choker style. One band was set with a row of vivid yellow diamonds, while the other two boasted a twisted, rope-like texture. At the center, a large round yellow diamond pendant was suspended beneath a striking white diamond. 

Al-Zuhair also walked Louis Vuitton’s high jewelry show in Saint-Tropez last year.

She wore an intricate chunky choker that featured a wide, structured design with a lattice-like pattern in gold, adorned with numerous diamonds. The focal point of the necklace was a large yellow gemstone, which added contrast to the overall design.

This week, Al-Zuhair also reflected on her recent campaign with Balmain, sharing photos from the Resort 2025 collection shoot.

“Had so much fun shooting inside the Eiffel Tower herself!” she wrote in the caption.

In one of the images, Al-Zuhair donned a strapless denim mini dress paired with two matching denim handbags and calf-high black boots.

In the second image, she wore a black sequined two-piece outfit, featuring a crop top and a high-waisted skirt. The design incorporates gold and silver embellishments, with the top featuring the word “L’aime.”

This is not Al-Zuhair’s first collaboration with Balmain. She previously walked for the brand during Paris Fashion Week in September.

Al-Zuhair, born in Paris to a French mother and Saudi father, has made her mark on the fashion world and has appeared on the runway for an array of renowned fashion houses such as Missoni, Maison Alaia, Brunello Cucinelli, Balmain, Dolce & Gabbana, Giambattista Valli, Giorgio Armani, Elie Saab and more.


Paul Mescal spotlights Palestinian doc ‘No Other Land’

Paul Mescal spotlights Palestinian doc ‘No Other Land’
Updated 28 May 2025
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Paul Mescal spotlights Palestinian doc ‘No Other Land’

Paul Mescal spotlights Palestinian doc ‘No Other Land’

DUBAI: While promoting his latest film, “The History of Sound,” at the 2025 Cannes Film Festival, Irish actor Paul Mescal took a moment to spotlight the Palestinian documentary “No Other Land.”

In a heartfelt statement, Mescal shared his experience watching the film in a packed Brooklyn theater, expressing profound upset over its limited distribution. He emphasized the importance of amplifying Palestinian voices and stories, highlighting the film's portrayal of the destruction of Palestinian villages in the occupied West Bank.

“I remember sitting there in a packed-out theater in Brooklyn and just being so profoundly upset that the film hadn’t, at that point, I still don’t know if it has received distribution there. Having a cultural moment like that with a film like that, which is so wildly upsetting to see in a room. The story that I feel like needed to be told the most was being censored, it felt like almost. And the feeling in the room was one of great fear and sadness and it felt like the film was bigger than the four walls in which we were watching it,” he said.

“No Other Land,” the story of Palestinian activists fighting to protect their communities from demolition by the Israeli military, won the Oscar for best documentary earlier this year.

The film’s co-directors, Palestinian activist Basel Adra and Israeli journalist Yuval Abraham used their speeches to call for an end to the “ethnic cleansing of the Palestinian people.”

The film follows activist Adra as he risks arrest to document the destruction of his hometown, which Israeli soldiers are tearing down to use as a military training zone.