Food Odysseys: The Mobility of Tastes, Techniques, and Terroirs
Food Odysseys: The Mobility of Tastes, Techniques, and Terroirs
Arabic | Arabic Flagship | Center for Global Migration Studies | Center for Literary and Comparative Studies | College of Arts and Humanities | French | Language House | School of Languages, Literatures, and Cultures
Wednesday, March 10, 2021 7:00 pm - 8:30 pm
1121,
Zoom link: go.umd.edu/lh-foododysseys
Join the Language House for "Food Odysseys: The Mobility of Tastes, Techniques, and Terroirs" which will feature talks on food and (im)migration in North Africa and the Mediterranean. The event will also feature a tutorial on making yogurt in a clay pot by Antonio Tahhan!
Speakers include:
- Dr. Anny Gaul, assistant professor of Arabic Studies, UMD; "Morocco's Migrating Pastry: Medieval Stuffing, Modern Shell"
- Dr. Sylvie Durmelat, associate professor of French and Francophone Studies, Georgetown University; "The Circulation of the Couscous Pot: Indigenous Technique, Colonial Commodity"
- Antonio Tahhan, Syrian-American Food Writer and Researcher; "Cultivating Cultures: Clay Pot Yogurt in the Levant."
Join us for this virtual event through this Zoom link: go.umd.edu/lh-foododysseys