Saturday, January 12, 2013, at 10:30 AM
at the Los Angeles Public Library
Mark Taper Auditorium, Downtown Central Library, 630 W. 5th St.
Free and open to the public
Charles Perry speaking on…
Eating My Way Across UzbekistanCharles says, “I’m reporting on my expedition to Uzbekistan shortly after the country became independent in order to research Central Asian food. I visited Tashkent, the Ferghana Valley, Samarkand and Bukhara, talked with a number of bakers and cooks, developed a taste for horsemeat sausage and steamed pumpkin dumplings and had a poignant meeting with the family of the most famous Uzbek food writer, with whom I had corresponded in the Eighties. I also collected Uzbek cooking equipment and will bring a qazan (hemispherical caldron), a sach (convex griddle) and a number of chekiches (bread punches).”
Charles Perry is the president and co-founder of the Culinary Historians of Southern California. He was a major contributor to the Oxford Companion to Food, has served as a trustee of the annual Oxford Symposium on Food and Cookery and was a staff writer for the Los Angeles Times Food Section from 1990 to 2008. He has translated four medieval Arabic recipe collections and is currently establishing the text of a fourth, based on eight manuscripts.
CHSC Members Only Special Event
Date: Tuesday January 15, at 7 PM
Members Only Event: Uzbek dinner at EuroAsia in Encino
Outline: Uzbekistan has a fascinating cuisine that is little known outside the country, and we have an opportunity to sample this exotic way of dining at one of the only restaurants in Southern California that knows how to prepare it. The menu will include a tomato and pepper salad, Tashkent radish and beef salad, Shurpa soup of beef and vegetables with dill, Sopmsa, the Cenreal Asian cousin of a somosa, Khanum, a unique steamed dumpling with onions and peppers, and chicken kebab with Central Asian pilaf. Charles Perry will give some background on the specific dishes we will be having, as well as Uzbek etiquette.
Space is limited, and this is open to current CHSC members with one guest each. The restaurant does not serve wine or beer, but you may bring your own.
Cost: $35.00, including dinner, tax, and modest tip. To reserve a space and receive further information, send an email to email@example.com.
Space is limited and reservations are required.