The Culinary Historians host members-only events at which we experience different cuisines while learning about them – not just about the food, but about politeness at the table in different cultures and about special meals for both secular and religious celebrations. We also have an annual themed potluck at which our members collaborate on a feast that represents a particular culture. The galleries on this page can give you a look at a few of those events, and more images will be added soon..

Cuisine of Azerbaijan – September 17th, 2016

On September 17th, 2016 the Culinary Historians gathered for a members-only dinner of the cuisine of Azerbaijan made by Feride Buyuran, author of “Pomegranates And Saffron: A Culinary Journey to Azerbaijan.” Feride and her daughter Meltem greeted visitors wearing traditional Azerbaijani costumes and escorted us to the beautifully lit rear patio. The twelve-course meal included…

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