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Culture & Cuisine by Amy Riolo | |
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 "The destiny of nations depends on how they nourish themselves"
quote by Jean Anthelme Brillat- Savarin
People often ask me how they can implement healthy living traditions in their homes. First of all, it's important to understand that food does much more than just satisfy physical hunger. It is a powerful means of portraying cultures, experiencing the pleasures of daily life, and achieving optimal health. For those who appreciate cuisine and world cultures, this newsletter will keep you abreast of recreational cooking classes, educational programs for children, culinary history lectures, high-quality sustainable ingredients, and informative books are easier to come by than ever before. Enjoy! | |
 Book of the Month
In many cultures, throwing away old bread is considered a sin. Sheilah Kaufman's Uppper Crusts: Fabulous Ways to Use Bread offers quick, delicious, healthful recipes using what would otherwise be discarded. Its recipes are perfect for both budget and time conscious gourmands! For more information, visit www.cookingwithsheilah.com.
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Quick Links
More Information
Restaurant of the Month:
For a taste of la dolce vita, head to Capitol Hill's Locanda for tender house made pasta, succulent local seafood, and fresh warm focaccia in a casual bistro setting.
Learn to Make Baklava:
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Recipe of the Month
Sunset Cocktail
This Middle Eastern mock- cocktail is a tropical feast in a glass.
The recipe is taken from Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula by Amy Riolo.
Ingredients:
1 cup mango juice, chilled
1 cup guava juice, chilled
1 cup papaya juice, chilled
1 cup unsweetened pineapple juice, chilled
1 banana, sliced
Fresh pineapple chunks, for garnish
Preparation:
Combine mango juice, guava juice, papaya juice, pineapple
juice, and banana in a blender. Puree until smooth. Pour
into serving glasses. Place 1 or 2 pineapple chunks on
the rim of each glass. Serve immediately.
Serves 4 to 6.
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Message
Ever wondered about Arab influences on Italian cuisine? To listen to Nancy Harmon Jenkins, author of Cucina del Sole, and myself discuss the topic on chef Jim Coleman's A Chef's Table radio program, click on the following and select LIsten from the May 24,2008 from the archives. http://www.whyy.org/91FM/chef/200805.html
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 Egyptian Cuisine and Culture
On June 18, 2008 I gave a lecture on Egypt's fascinating 7,000 year culinary history based on research from my upcoming book, Nile Style: Egyptian Cuisine and Culture. Egypt's fresh and flavorful cuisine is a combination of ancient ingenuity, layers of converging cultural and religious influences, and modern cosmopolitanism. To learn more about Egyptian culinary history, get recipes, or learn about my upcoming book, visit www.amyriolo.com.
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Each year, FRESHFARM Markets recruits volunteers from Les Dames D'Escoffier (a professional female culinary organization)to host a weekend of fun and educational activities for children in the Washington, DC metropolitan area. Activities range from teaching kids about fruits and vegetables with culinary "passports" to vegetable and fruit figurines. Healthful recipes, prepared by local chefs, are enjoyed by all ages. To learn more, visit www.lesdamesdc.org.
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 Faces (and Foods) of Ancient Arabia
On August 9, 2008, I gave a lecture entitles "Incense and Spice: Arabian Cuisine from the 7th Century to Present" at the Walters Art Museum in Baltimore, MD to complement the current "Faces of Arabia Exhibit". The exhibit contains a stunning collection of calcite-alabaster and limestone faces and images from ancient Yemen and takes visitors through a delightful tour of both ancient and contemporary sensory experiences, including a "scent station" featuring typical Yemeni fragrances, incense, and spices. I discussed the impact of Islam on the Spice Trade and cuisine of the Arabian Peninsula, the history of coffee, and modern culinary influences in the Arab world. Afterward, I signed copies of my first cookbook Arabian Delights: Recipes and Princely Entertaining Ideas from the Arabian Peninsula while guests enjoyed a dessert buffet inspired by the book. For more information on museum culinary events, visit www.amyriolo.com.
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| Save 25% |
Use this coupon to receive a 25% discount off tuition to the "5 Steps to Whole Person Nourishment" workshop on August 23, 2008. By forwarding the coupon to friends and relatives, they may also use the same coupon. Be sure to RSVP by August 20, 2008.
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| Offer Expires: 8/23/08 | |
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Upcoming Events
5 Steps to Whole Person Nourishment Workshop
August 23, 2008
I will co-lead this workshop with expert wellness coach Kathleen Ammalee Rogers from 9 am to 3pm. Cost is $175 which includes lunch and materials. Call 703-282-0743 to register or with questions. The workshop will be held at: River Road Unitarian Universalist Congregation, 6301 River Road, Bethesda, MD 20817-5825. For more information, call (703) 282-0743.
RSVP by August 20, 2008
Sur la Table Cooking Classes
Classic Latin American Desserts Hands-On Baking Class
August 24, 2008, 11:00 AM, Arlington, Virginia
Bread for Beginners - Learn the simplicity and pleasure of making bread from scratch.
September 6, 2008, 5:00 PM, Arlington, Virginia
Cake Making Workshop- Learn four international classics.
September 14, 2008, 11:00AM, Arlington, VA
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Amy Riolo
Author/FoodHistorian/Lecturer/Restaurant/CulinaryConsultant
Culinary Instructor amy@amyriolo.com (301) 910-8560 | |
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