Lecture by Sami Zubaida
This lecture is organised as part of the Asia House and Iran Heritage Foundation exhibition 30 Years in Solitude.
Iran's cuisine combines a sophisticated urban and courtly tradition with diverse regional influences. These vary from the nomadic and mountainous fringes to the distinct coastal cultures of the Caspian in the North and the Gulf in the South. Dishes combine rice with meat or fish, herbs are frequently employed along with fruits such as pomegranates, apricots and raisins and flavourings include saffron, dried limes, cinnamon and parsley. This talk will explore cultural and social aspects of this distinct cuisine, introducing an understanding of Iran through its food.
Sami Zubaida is Emeritus Professor of Politics and Sociology at Birkbeck College, London and Research Associate of the London Middle East Institute, SOAS. He has held visiting positions at universities in Cairo, Istanbul, Berkeley, Paris and New York. Alongside his many publications on politics and sociology, Professor Zubaida has also published A Taste of Thyme: Culinary Cultures of the Middle East (co-edited with Richard Tapper) and many articles and research papers on food and culture.
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