with snippets of poetry or is in the form of saj or rhymed prose. The ghazal or love poem had a long history being at times tender and chaste and at other times rather explicit. In the Sufi tradition the love poem would take on a wider, mystical and religious importance. Arabic epic literature was much less common than poetry, and presumably originates in oral tradition, written down from the 14th century or so. Maqama or rhymed prose is intermediate between poetry and prose, and also between fiction and non-fiction. Maqama was an incredibly popular form of Arabic literature, being one of the few forms which continued to be written during the decline of Arabic in the 17th and 18th centuries. Arabic literature and culture declined significantly after the 13th century, to the benefit of Turkish and Persian. A modern revival took place beginning in the 19th century, alongside resistance against Ottoman rule. The literary revival is known as al-Nahda in Arabic, and was centered in Egypt and Lebanon. Two distinct trends can be found in the nahda period of revival. The first was a neo-classical movement which sought to rediscover the literary traditions of the past, and was influenced by traditional literary genres—such as the maqama—and works like One Thousand and One Nights. In contrast, a modernist movement began by translating Western modernist works—primarily novels—into Arabic. A tradition of modern Arabic poetry was established by writers such as Francis Marrash, Ahmad Shawqi and Hafiz Ibrahim. Iraqi poet Badr Shakir al-Sayyab is considered to be the originator of free verse in Arabic poetry. Gastronomy Arabic cuisine is the cuisine of the Arab people. The cuisines are often centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Mashriq, and the Khaleej have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens which were developed over the past centuries. The kitchen from the Khaleej region is a very old kitchen. The kitchens can be divided into the urban and rural kitchens. Arab cuisine mostly follows one of three culinary traditions – from the Maghreb, the Levant or Eastern Arabia. In the Maghreb countries (Morocco, Algeria, Tunisia and Libya) traditional main meals are tajines