Exploring the culinary legacy of the Persian Empire

Ice cream, bitter oranges, saffron, and a wealth of rice dishes – Toronto-based writer Naomi Duguid explores the culinary legacy of the Persian Empire in her latest food travelogue, Taste of Persia

PHOTO: Gentl & Hyers; Baku Fish Kebabs from Taste of Persia by Naomi Duguid (Artisan Books, 2016).

Laura Brehaut, Postmedia News
Originally published on September 27, 2016; National Post

At its height, the First Persian Empire (550-330 BC) was the largest known to the ancient world. Also known as the Achaemenid Empire, modern-day Iran was at its heart. It grew to encompass Egypt and the eastern Mediterranean in the west, and northern India and Central Asia in the east.

READ THE STORY ON THE NATIONAL POST

PUBLISHED IN PRINT:
National Post: September 29, 2016; page B6
Windsor Star: September 28, 2016; page C1 / Front and October 6, 2016; page SR7
Saskatoon StarPhoenix: September 28, 2016; page C1 / Front

↑Back to Top