An Ode to Arab Cuisine
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...
View ArticleIbn Battuta in IMAX
“. . . If I am to die, then what better place to do so than on the road to Mecca,” declares a very young and confident Ibn Battuta to his family and friends who saw him off on his first great journey....
View ArticleCulinary History Mysteries #2 – Ice Cream!
Triple digit temperatures have hit the Central Atlantic once again, leaving locals and visitors alike to find any way they can to keep the mercury down. Some become shut-ins moving between their...
View ArticleVenice and the Silk Road: The Muslim World
Sea gulls calling, businessmen sweeping the sidewalks in front of their shops and restaurants and of course the incessant lap of the waves on the stone foundations of La Serenissima – the serene place....
View Article1001 Tales from the Spice Trade: Cinnamon
We take so much for granted these days. Almost every household cupboard has ground cinnamon or cinnamon sticks in them. Mass produced cinnamon is cheap and readily available at almost every market...
View ArticleOld Baghdad and Fragrant Lamb Meatballs with Sour Sauce
Today we are treated to another guest post by the brilliant Deana Sidney from the site Lost Past Remembered. Deana is a professional designer by day and an avid food historian and accomplished cook all...
View ArticleTraveling the Roads of Arabia
For the past forty years, archaeologists on the Saudi peninsula have been piecing together a pre-Islamic past featuring great city-states that had cultural and commercial connections with the cities of...
View ArticleCulinary History Mystery 6 – Tomato Eggs
Tomato Eggs is a home-cooked Chinese dish that reminds students, travelers, and those living abroad of home. Just a whiff of this cooking and folks will tell tales of sitting in or near the kitchen as...
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