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Lecture on History of Azerbaijani Food at Los Angeles Central Library
LOS ALAMITOS, CA, September 10, 2016 – On September 10, Culinary Historians of Southern California hosted the lecture titled “Food of Azerbaijan: From the Silk Road to Today” presented by Feride Buyuran at Central Library in Los Angeles, CA.
Founded in 1995, Culinary Historians of Southern California is an affiliate of the Los Angeles Public Library with the members who are food researchers and historians, or culture enthusiasts. The speaker, Feride Buyuran, walked the audience through the evolution of Azerbaijani cuisine, highlighting the role of the Silk Road in the formation of the local food scene, the dramatic impact of sovietization on the country’s traditional cuisine, as well as the revival of long-forgotten foods and culinary practices after independence from the former Soviet Union in 1991. The lecture was followed by a reception where the presenter signed her cookbook, Pomegranates and Saffron: A Culinary Journey to Azerbaijan.
Pomegranates and Saffron: A Culinary Journey to Azerbaijan (AZ Cookbook, September 30, 2015, ISBN: 978-0-9961731-2-4, $42) is the first comprehensive English language cookbook on Azerbaijani cuisine published in the U.S. In the 336-page cookbook, readers can explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks, and desserts, all adapted for preparation in a Western kitchen. Pomegranates and Saffron is the winner of 4 awards, including Gourmand World Cookbook Award (Best Eastern European Cookbook in U.S.), Gourmand Best in the World Award (Jury’s Choice), and Living Now Award (Silver Medal in Ethnic Cookbooks category), and National Indie Excellence Award (Winner in International Cookbooks category).
For more information please visit www.AZcookbook.com.
About the Speaker:
Feride Buyuran is the creator of AZCookbook.com, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce this book – her first – about the cuisine of her homeland. The book is a result of more than 6 years of exploring the food culture of Azerbaijan, collecting and testing recipes from various regions of the country, as well as photographing the dishes. Feride has a Bachelor’s and a Master’s degree in English Philology from the State University of Languages in Azerbaijan. She also holds a Master of Business Administration degree from California State University.
To arrange an interview or media appearance with the speaker, or to request a review copy of her book, contact Kathy Sparks – firstname.lastname@example.org, (562) 774-3144.