Food Odysseys: The Mobility of Tastes, Techniques, and Terroirs
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The Language House presents Food Odysseys: The Mobility of Tastes, Techniques, and Terroirs. This event features talks about food and immigration by Dr. Anny Gaul (Assistant Prof. of Arabic Studies, UMD)"Morocco's Migrating Pastry: Medieval Stuffing, Modern Shell"; Dr. Sylvie Durmelat (Associate Prof. of French and Francophone Studies, Georgetown University)"The Circulation of the Couscous Pot: Indigenous Technique, Colonial Commodity"; and Antonio Tahhan (Syrian-American Food Writer and Researcher)"Cultivating Cultures: Clay Pot Yogurt in the Levant."