This week, we’re with Anna Ansari, the American-Iranian author of <a href="https://uk.bookshop.org/a/2164/9780241694374" rel="noopener noreferrer" target="_blank">Silk Roads:&nbsp;A Flavor Odyssey with Recipes from Baku to Beijing.</a>We meet at Helm Gallery in Brighton’s North Laine, in front of a live audience which includes members of the <a href="https://niwbh.org" rel="noopener noreferrer" target="_blank">Network of international Women </a>whose debate about the culinary variations of Kuku from Iran and Iraq to Syria, Jordan and Yemen becomes particularly heated in the Q&A. Food, travel and geopolitics, food memory and food identity - it's all here among many of the people who understand these issues most.You can buy <a href="https://uk.bookshop.org/a/2164/9780241694374" rel="noopener noreferrer" target="_blank">Silk Roads</a> from the Cooking the Books shop at Bookshop.org by clicking on the link, which supports this advertising free podcast.And do&nbsp;pop over to Gilly's <a href="https://gillysmith.substack.com" rel="noopener noreferrer" target="_blank">Substack </a>for the recipe for kuku and pictures of the live podcast event.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

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