Culinary Historians of New York
Persian Foodways: Cuisines Without Borders
with Naomi Duguid
At its height, the Persian empire encompassed much of the ancient world, and the ingredients and culinary traditions of the vast region influenced cuisines from India and Morocco to Northern Europe. Today, the region is rich with diverse religions, languages and politics, a wealth of culture that Naomi Duguid, in her new book, Taste of Persia (Artisan, 2016) examines through the lens of food. Naomi Duguid traveled the modern-day regions of Armenia, Azerbaijan, Georgia, Iran, and Kurdistan from city markets to rural tables to discover the tart, salty, savory flavors and fresh foods that link these ancient cultures with their captivating cuisines. Join us as she shares her experiences with stunning photographs, recipes and cultural insights.
Naomi Duguid is a writer, photographer, teacher, cook and world traveler. Her explorations of distant places have produced several award-winning books on culture and food, such as Burma: Rivers of Flavor. Her work appears regularly in Lucky Peach, and Food & Wine, and she is the host of Toronto’s Food on Film series.
A reception with samples of dishes such as Fesanjun Khoresh (Pomegranate-Walnut Chicken Stew) Herbed Persian Rice, Beet Borani, Georgian chakapuli (Easter stew) Flatbreads, and Oasis Baqlava will precede the lecture.