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Naomi Duguid, A Salty Talk, Wed, November 30 @ 7pm via Zoom

Naomi Duguid, A Salty Talk, Wed, November 30 @ 7pm via Zoom
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  • Naomi Duguid, A Salty Talk, Wed, November 30 @ 7pm via Zoom

    Post #1 - November 5th, 2022, 5:18 pm
    Post #1 - November 5th, 2022, 5:18 pm Post #1 - November 5th, 2022, 5:18 pm
    Culinary Historians of Chicago

    Naomi Duguid, A Salty Talk

    Image

    Links to Recipes
    Black Bean Sauce
    Duck Breast and Bitter Greens with Black Bean Sauce

    “Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes from her just-published book, The Miracle of Salt.

    “In pre-modern times, access to salt in various forms depended on geography and politics: wars were fought over access,” she says. “Humans around the world have used salt as an essential tool for survival; it all gives me a sense of wonder at human creativity and inventiveness.”

    BIO: A former lawyer, Naomi Duguid is a food writer, traveler, and photographer. In her work she explores daily home-cooked foods in their cultural context through stories, recipes, and photographs. Her previous books include Burma: Rivers of Flavor (2012) and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (2016).

    She is also the co-author of six other award-winning books of food and travel.

    Wednesday, November 30th, 2022
    7 p.m. Central Time
    Presented Via ZOOM

    If you are not already on our email list, then to receive zoom link,
    please e-mail: Culinary.Historians@gmail.com

    http://www.CulinaryHistorians.com
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #2 - November 27th, 2022, 11:43 pm
    Post #2 - November 27th, 2022, 11:43 pm Post #2 - November 27th, 2022, 11:43 pm
    A gentle reminder this program will be on Wednesday.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,
  • Post #3 - November 28th, 2022, 11:44 am
    Post #3 - November 28th, 2022, 11:44 am Post #3 - November 28th, 2022, 11:44 am
    Looking forward to it.
    "All great change in America begins at the dinner table." Ronald Reagan

    http://midwestmaize.wordpress.com
  • Post #4 - December 1st, 2022, 8:27 am
    Post #4 - December 1st, 2022, 8:27 am Post #4 - December 1st, 2022, 8:27 am
    https://www.youtube.com/watch?v=jSzMFOPsrCs




    Podcast on Naomi Duguid, A Salty Talk

    ***

    From 2008 until mid-2013, Culinary Historians programs were recorded by WBEZ via Chicago Amplified. Since then, we have recorded our programs hosted on soundcloud.

    You can find a list here.

    We are also on:
    Google Podcast
    iHeartRadio
    Apple Podcast
    rss feed
    RadioPublic
    SoundCloud
    Spotify
    Stitcher

    These run the length of an introduction plus presentation with questions, but no food samples for anyone until we meet in person once more. :D
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways,

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