Laura Last week I had the honor and the pleasure of attending a wine tasting at the Georgian Embassy in Washington, DC. Already a fan of Georgian wines – especially of the robust red Mukuzani and the full-bodied, white Tvishi – I attended the tasting to discern the differences between the wines from the featured vintners from Khaketi and the Teliani Valley. Georgia has some of … Read more
In answer to a question recently posed to me by the New Belgium Brewing Company in Fort Collins, Colorado, this week’s offering on the blog is a primer on the food uses of schizandra – berries widely used in China, the Koreas and Japan for coloring and flavor in food and beverages. Schizandra berries are the fruits of the magnolia Schizandra chinensis or Schizandra sphenanthera that are … Read more
Thank you, baby . . . To celebrate the publication of the first volume of The Silk Road Gourmet, my husband took me to Van Morrison’s Astral Weeks show on Friday night. Astral Weeks has always been one of my favorite albums by Morrison, along with the string of those that he recorded with the Pee Wee Ellis band in the mid-1980s: Into the Music, … Read more
The time of Ramadan is almost upon us once again. Since so many of the land and maritime routes of the Silk Road ran through predominantly Muslim countries, and since Muslim traders played such an important role in moving the goods and ideas around that led to a globalization of the ancient world, I wanted to take a moment to explain the holiday to non-Muslims … Read more
The Dark Continent, the Birthplace of Humanity . . . Africa. All of the lands south and west of the Kingdom of Egypt have for far too long been lumped into one cultural unit by westerners, when in reality, nothing could be further from the truth. Africa is not one mysterious, impenetrable land as the legacy of the nineteenth Century European explorers suggests, it is … Read more
“Your lips drop sweetness like honeycomb, my bride, syrup and milk are under your tongue, and your dress had the scent of Lebanon. Your cheeks are an orchard of pomegranates, an orchard full of rare fruits, spikenard and saffron, sweet cane and cinnamon.” What substance was revered by the ancients, was used in Cleopatra’s baths to enhance her beauty and pleasure, was used to treat … Read more
In previous posts I’ve extolled the virtues of Arab traders in keeping the engine of global commerce and subsequent cultural exchange alive along the Silk Road. Although the Arabs were indeed an important part of trade along the Silk Road, many other nationalities and ethnicities were as well. There were Chinese, of course, Greeks, especially along the maritime trade routes, Europeans, and Jewish merchants situated … Read more
Monday morning was magical. I woke up in the middle of a snow-covered wood not having realized that it had snowed overnight. I looked out onto the ground, blanketed with a thick covering of pure white powder, and felt just like a kid who had slept with a spoon under her pillow – I didn’t have to go to work today – yeah! One by … Read more
A recent article in the journal Archaeometry tells of a new discovery of ancient silk in Pakistan’s Indus Valley. The ornaments that contain the fibers have been dated to 2450 – 2000 BC. The really fantastic thing about the find is that analysis of the fibers by electron microscope suggest that the fibers were produced by Antheraea moths indigenous to South Asia. In other words, … Read more
Those of you who have been reading The Silk Road Gourmet for a while know that Bangladesh has a special place in my heart. I have been there many times and am in love with the country and the people and their endless ingenuity in making the best of their home on a semi-hospitable flood plain. In slightly less than 40 years since independence, the … Read more
With a loud drumroll and a crash of cymbals the two enormous lions careened up the marble stairway, and paused to survey the lay of the land before continuing into the courtyard. One golden like the summer sun, the other as black as a new moon night. Both bedecked with mirrors and a single horn in the middle of their foreheads, they looked left and … Read more
The overcast sky moved quickly over the frozen earth as the end of another year slipped silently away. Films were run, one-by-one the kids played with their new games and toys and we all read lots of books. The past few days have been a delight of relaxing by the multi-colored fire of the decorated tree as our ambitious plans for entertaining and visiting local … Read more
Trees adorned with lights, candles and lamps in the window, strings of paper lanterns cut into intricate patterns – all around the world, Christmas is one of the many human holidays that celebrates the return of light to the world. For Christians this light is believed to be God’s light as witnessed in the birth of Jesus. In pre-Islamic Egypt, Osiris died and was reborn … Read more
For those of you who think I’ve made an error in omitting the Levant States from The Silk Road Gourmet – you may be right. Originally, I intended to do a follow on to the Silk Road Gourmet that treated the cuisines of the Maghreb and Levant, but the more cooking I do from these countries (especially Arab cooking), the more I understand their influence … Read more
Not Julia Child. Not Martha Stewart or Nigella Lawson, and certainly not Rachael Ray. I’m talking Annapurna, Demeter, Ceres, Ukemochi-no-kami and Chicomecoatl . . . the goddesses of food and hospitality. Almost every culture has one. Some cultures have more than one: She who keeps the pots and the bellies full of nourishing food. She is the goddess who both personifies hunger and either acts … Read more
With the US’s Thanksgiving Day rapidly approaching, I thought I’d offer a few recipes from the first volume of The Silk Road Gourmet to help you blend Silk Road cookery with traditional fare for the holiday feast. The first recipe and centerpiece of the meal is to be found in Iran’s wonderful Lamb with Cardamom and Pomegranate Sauce. It is an original recipe based on … Read more