Taste of Art: Women in the Collections
Maite Gomez-Rejón shares the culinary history of the Middle East, as deliciously captured in Claudia Roden’s A Book of Middle Eastern Food. Participants learn to make inspired recipes such as falafels, baba ghanoush, and a rosewater gin cocktail. Upon moving to London from her native Cairo, Claudia Roden began sourcing recipes from fellow refugees and immigrants who longed for their native foods. Prior to the publication of A Book of Middle Eastern Food in 1968, all Middle Eastern cookbooks in English were translations of medieval recipes. Part cookbook and part cultural anthropology, Roden's work is a landmark in culinary history.
The event will be held online via Zoom at 5 p.m. (PST). Zoom link and recipes will be sent to attendees in registration confirmation email.