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.
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
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