HELLO, WORLD! THE GCI NEWSLETTER Issue 8

Hello, World! THE GCI NEWSLETTER

PROGRAM PLANNING IDEAS FROM THE GLOBAL CULINARY INITIATIVE COMMITTEE May 2018 The Middle East: A Culinary Crossroads by The Global Culinary Initiative Committee

The diverse cuisines of the Middle East are species carried to distant lands.” The exchange techniques, and vibrant flavors that character- like multi-colored threads that, when woven of customs, religious beliefs, philosophy, ideas, ize the exciting foodways of the Middle East. together, create a vibrant and colorful tapestry. and even recipes was extensive. Culinary Tour of the Middle East The region’s rich, varied, and multicultural While regional Middle Eastern dishes, flavors, • Exhibition at Yale University: Middle Eastern history has deeply impacted the culinary scene and customs have many differences, the most of the Middle East. and Islamic Cuisine—The Tradition Continues. significant ones are due to religious dietary View photos of clay tablets from the Babylonian Early civilization began around river areas like laws that govern food preparation. Israel ob- Collection; inscribed in Akkadian with the oldest the Nile in Egypt and the Tigris-Euphrates serves the Jewish laws of kosher; in all Muslim known cooking recipes (about 1750 BCE). river basin in Mesopotamia—a boomerang- countries, there is an observance of halal. • In this article by food writer Claudia Roden, gain shaped region known as the Fertile Crescent. Commonalities include similar dishes, the insight into the complexity of the Middle East’s Because its rich soil gave birth to agriculture use of certain cooking methods, and ingredi- history from the hummus wars to the etiquette and grain domestication, it is called the “cra- ents such as olives, chickpeas, yogurt, sesame of serving guests. dle of civilization.” Fermentation was being seeds, honey, dates, mint, and spices. Hospi- • It’s all about kings and queens! Visit Radio Cherry used in Egypt to leaven bread and to make tality shown to guests is legendary, especially mead and beer. Bombe at Heritage Radio Network to hear in matters of food. The important ritual of Dame Joan Nathan talk about Jewish cuisine and Several empires ruled over the swath of serving coffee is welcoming, with an elaborate King Solomon’s Table, her celebrated cookbook. land—some dating back more than 5,000 etiquette of its own. • A good harvest and a shared meal are at the years. Each one established its own ethnic The “greater Middle East” includes several center of an enduring culture in the West Bank. identity, religious traditions, customs, and countries in southwest Asia and North Africa Palestine’s dishes become special with fragrant foodways, leaving a lasting impact. During the as geographically defined by MENA. (Middle seasoning blends like za’atar, a blend of wild Abassid Period (752 CE to 1258 CE), the gold- East North Africa.) Turkey is often included; thyme, sesame, sumac, and salt. en age of Islam, great refinements were made the region was ruled by the Turkish (Ottoman) in cooking that transformed it into an art. • Not only is Afghanistan’s food delicious, but it Empire (14th century-early 20th century). Tur- symbolizes hospitality and generosity, and it is The Silk Road, a network of ancient trade key is a bridge between the Middle East and key to understanding the country’s culture and routes, passed through the Middle East—a Europe, with whom it shares strong ties. history. swath of land that was a geographic crossroad Military conflict, with the resultant diasporas for caravans traveling from China to Europe it creates, is another reason the foodways of Follow the trail of blue links for and Africa. The region benefited from the different nations spread into other cultures. stories, inspirations, and ideas to transport of goods including foodstuffs like Such is the case with the present Middle East develop chapter cultural exchanges. spices, tea, rice, livestock, fruits, and vegetables. political situation generating massive shifts of The scope of this newsletter is Scholar and author Valerie Hansen believes the populations. We hope this newsletter pushes limited, but we encourage further, Silk Road changed history because travelers beyond daily headlines to inspire exploration independent exploration. “planted their cultures like seeds of exotic of the ancient traditions, ingredients, culinary HELLO, WORLD! THE GCI NEWSLETTER Issue 8 2

• The Sultanate of Oman is the • Egyptian food may be a bit of a • Kitchen who teaches how to oldest independent state in the mystery to the traveler. This site Utensils and make rice pilaf. Share Arab world and is described as showcases local pizza, spit-cooked Essentials the recipes and enjoy “the eastern gateway to the Middle meats, stuffed vegetables, and zesty for Middle the meal together East.” Rich in spice and flavors, the pickled vegetables. Eastern afterwards. cuisine is well worth savoring! • Egyptian food may not have the Cooking. • Offer a discussion • These ten dishes begin to tell the complexity of its neighbors, but • A chef’s for Dames who read layered story of Beirut’s cultural it has an aura lent by 5,000 years blog of about the evolution and political history. of history. This street food article basic, useful of culinary paths and • The food of Iran is an exquisite promises you will “eat like a information about the Middle East. ancient records of Middle East food pharaoh.” preparation. Serve exotic cookies and expression of an exceptionally Recipes ancient culture, with many unique • London’s meze movement is here Moroccan mint tea. • S’khug (also spelled schug or zhug) cooking methods and ingredients. to stay. • Based on this link, learn about top is a Yemeni hot sauce that was Middle Eastern dishes—then have a • This article from The Telegraph will • It’s polite to observe the etiquette brought to Israel and may be the dining-out experience to taste the whet your appetite for a taste of and customs of the Middle East “sriracha of 2018.” exquisite, sophisticated Persian whether traveling abroad or locally dishes explained. • Videos of author Dame Amy cuisine. visiting friends. • Invite a knowledgeable dietitian for Riolo (Washington, D.C.) preparing a discussion of the Mediterranean • Tablets found in the ruins of • In “Tracing the History of Middle Egyptian dishes like koushari (from diet. Here is a link for recipe ideas ancient Iraqi show recipes Eastern Cuisine and Setting Roots Nile Style, photo, page one.) Based for a tasting party. prepared in temples for religious in Los Angeles,” a food writer on lentils, rice, and pasta with a spicy festivals. Modern Iraqi foods reflect examines his families’ migration and sauce, it’s often sold as street food. • Host a chapter viewing of the this rich inheritance. Here is an offers historical culinary tidbits. Amy says it’s “Cairo in a cup.” Nile documentary, In Search of Israeli overview of Iraq’s culinary history. • Honey & Smoke—A Sweet Style won a Gourmand Award for Cuisine, narrated by Chef Michael • Here are “Ten Iraqi Foods That Will Sensation! One of London’s most the best Arab Cuisine Cookbook. Solomonov. The film explains why Israeli food tastes have changed Acquaint You with the Primitive popular and hardest restaurants • A treasure trove of authentic Middle from the “white cuisine” (eggs, Flavors of Mesopotamia.” to book. Put it at the top of your Eastern recipes to make. Try the potatoes, onions, chicken, carp, • The Syrian table is a sophisticated bucket list if you travel to the UK. dukkah—an amazing seasoning bread, and noodles) favored by expression of a multicultural Global Trends blend with ingredients like hazelnuts, country. The Guardian deals original Eastern European settlers • For one of the top food trends of sesame seeds, coriander, and cumin with the meaning of food in all to a more flavorful Mediterranean 2018, look to the Middle East. • Visit this link at the Library of diet. Available on Netflix. its complexity as it related to Congress to hear Amy Riolo’s • Why modern Israeli food is • April is National Arab American contemporary Syrian refugees— discussion of cuisine and culture in America’s favorite new cuisine. Heritage Month. Plan a special event some in the U.S. the Arab World. • A picturesque review of irresistible • Dame Amy Emberlin of for your chapter in 2019. Zingerman’s Bakehouse in Ann • Watch Persian culinary expert Turkish foods, cultural traditions, Cookbooks Arbor, Michigan, shares three Dame Najmieh Batmanglij landscapes, and antiquities. ✦ reasons why tahini is a fast-growing (Washington, D.C.) prepare Persian Batmanglij, Najmieh. Joon: Persian • A photo album of 27 delicious food trend. Jeweled Rice and Cauliflower KuKu, Cooking Made Simple. Mage Publishers, Turkish foods that everyone must similar to the frittata. www.najmieh. 2015. • Dame Eagranie Yuh writes about try. com/cookbooks ✦ Nathan, Joan. King Solomon’s Table: a Vancouver dinner series that is • Click on Turkish cuisine to • Najmieh Batmanglij’s online A Culinary Exploration of Jewish Cooking helping support recently arrived understand why it is one of the collection of Persian recipes from Around the World. Alfred A. Knopf, world’s greatest! refugees. This story celebrates includes Pistachio and Pomegranate 2017. Syrian cuisine. • A guide to Turkish culture and Meatballs, (photo, page two). ✦ Ottolenghi, Yotam. Plenty More: cuisine. The Middle Eastern Pantry • Here are 48 beautifully Vibrant Vegetable Cooking from London’s • Saudi Arabia is the strictest in • Here’s a list of essential pantry photographed Middle Eastern Ottolenghi. Ten Speed Press, 2014. observing the laws of Islam. ingredients from Jamie Oliver for recipes plus several from Azerbaijan, ✦ Riolo, Amy. Nile Style: Egyptian Religion dictates the etiquette of flavorful Middle Eastern cooking. “the world’s last, great, undiscovered Cuisine and Culture. Hippocrene serving meals; men and women eat • Spices and herbs are the foundation cuisine.” Books, 2009 (first edition). separately. Coffee is central to the to any delicious Middle Eastern • The New York Times compiled ✦ Solomonov, Michael and Steven Saudi’s obligation to be hospitable. meal and make it so unique. the recent and archived work of Cook. Zahav: A World of Israeli • The Middle Eastern diet is a • This food writer uses ingredients Grande Dame Joan Nathan. The Cooking. Houghton Mifflin Harcourt close cousin of the healthy and cooking methods from his award-winning food anthropologist/ Publishing Company, 2015. Mediterranean diet. Here is a quick parent’s home country, Iran, to culinary historian specializes in ✦ Srulovich, Itamar and Sarit summation of their similarities. create a modern cuisine that global Jewish foodways. Packer. Honey & Co.: The Baking Passport and Plates captures the essence of the region • Summer recipes from Honey & Co: Book. Saltyard Books, 2015. (UK 2015 The Cookbook. The popular London • “It’s poetry on a plate!” Rose yet represents his own style. Cookbook of the year Sunday Times) restaurant features Middle Eastern petals, pomegranates, pistachios, • Pita is the flatbread of the Middle ✦ Wolfert, Paula. The Cooking of the cuisine. A new cookbook, Honey & saffron, apricots, and exotic spices East and simple to make at home. Eastern Mediterranean: 215 Healthy, are culinary treasures this writer • Here is a report on Middle Eastern Co: at Home will be released July 5. Vibrant, and Inspired Recipes. Ecco (first edition), 1994. (Paula’s Biography: enjoyed while in Iran to explore the ingredients and spices. Chapter Programs www.unforgettablepaula.com) Persian kitchen. • Seven healthy ingredients for • Plan a chapter potluck of Middle creating Middle Eastern dishes. Eastern dishes with a culinarian Copyright 2018 Global Culinary Initiative

GCI Committee: Co-Chairs Susan Fuller Slack (Charleston) and Roberta Duyff (St. Louis); Teresa Farney (Colorado); Margaret Happel Perry (New York); Cecilia Pozo Fileti and Anita Lau (Los Angeles); 2018 Conference liaison, Martha Marino (Seattle); Advisors: Sandy Hu (San Francisco) and founder Suzanne Brown (Atlanta). Photo Credits, Page 1, Left: Egyptian Koushari, Amy Riolo; Top Right: Turkish Kunafa, Phil Duyff; Bottom right: Hummus from Zahav, Atlanta GCI event with Michael Solomonov. Page 2, Pistachio and Pomegranate Meatballs, Najmieh Batmanglij.