Layla Yammine

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Location
Beirut, Lebanon
School
Lebanese University, American University of Beirut
Expertise
Levantine food history, Lebanese food practices, Local ingredients
  • A village girl at heart, Layla was raised making winter preserves and was kitchen-trained by her Lebanese grandmother.
  • She spent three years obsessing and researching the origins of yogurt, a pursuit that led her to continue her studies in Levantine food history.
  • Her friends call her "The Official Food Spokesperson" whenever food-related topics and questions arise in social settings.

Experience

Alongside her food and kitchen-centered lifestyle, Layla has been a journalist for more than a decade, reporting on social issues across Lebanon with a particular focus on rural communities, food, land, and agriculture. These topics formed the backbone of her long-form features, where she explores how food intersects with people, memory, place, and everyday life. Layla worked as a staff journalist at Lebanon's most prominent magazine, The Public Source, and has published in different publications such as Al Jazeera and Chowhound. She is also a podcast writer and producer and is currently working on a food-focused series exploring local food practices. Finally, Layla is trilingual and occasionally works as a translator.

Education

Layla holds a bachelor's degree in Journalism from the Lebanese University and is currently pursuing a master's degree in Anthropology at the American University of Beirut, focusing on historical food practices in the Levant.

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