2–3:15 p.m.: Panel discussion at Friends of the USC Libraries Lecture Hall, DML 240
3:30–5 p.m.: Food tasting festival at Alumni Park

ADMISSION: 
Admission is free. Reservations required.

RSVP

COVID-19 Protocols: Although masks are not required, per the LA County Department of Public Health, it is strongly recommended that attendees wear masks for their own protection and the protection of others.

DESCRIPTION:
Many of the foods we enjoy in Los Angeles arrived via long journeys along the ancient Silk Roads, and are the result of countless exchanges between cultures in East and Central Asia, Persia, Western Asia, North Africa, and the Mediterranean. Join us for a conversation about these often hidden—and delicious—culinary histories moderated by food historian Joseph Nagy of Harvard University, chef Bughra Arkin of Dolan’s Uyghur Cuisine, food archaeologist Farrell Monaco of the blog Tavola Mediterranea, and Good Food producer Elina Shatkin.

After the discussion, see—and taste—Silk Road food histories for yourself. Dolan’s Uyghur Cuisine, Azla Ethiopian Eatery, Chef Mojdeh from Noush (Persian), and Momed (Mediterranean) will provide food tastings of culinary favorites from the ancient Silk Roads.

In conjunction with the panel and tastings, the USC Libraries are presenting The Silk Roads, Connecting Communities, Markets, and Minds since Antiquity, an exhibition tracing the long history of cultural exchanges on the ancient Silk Roads, which were an important forerunner to globalization as we conceive of it today. The exhibition was developed collaboratively by the USC Libraries and faculty from the history and archaeology departments at USC Dornsife and shows in Doheny Memorial Library through Tuesday, May 31.

Presented by USC Visions and Voices: The Arts and Humanities Initiative. Organized by the USC Libraries, USC Center for the Premodern World, USC Archaeology Research Center, and USC East Asian Studies Center at USC Dornsife College. Co-sponsored by Asian Pacific American Student Services.