Skip to main content

Subscribe to Smithsonian magazine and get a FREE tote.

Rathina Sankari

Rathina Sankari is a freelance journalist based in Paris. Her work has appeared in Saveur, BBC Travel, Eater, National Geographic Traveller, Travel + Leisure, South China Morning Post, Self, Bon Appétit, National Public Radio, and more.

Workers bake bread, pastries and meat at a communal oven in Marrakesh.

How Tanjia, a Meat Stew Slow-Cooked in Bathhouses, Shaped Marrekesh’s Social Life

In the Moroccan city, shared infrastructure, labor and ritual gave rise to a savory dish prepared in hammams and neighborhood ovens