Naomi Duguid is a writer, traveller, and photographer. In her work she explores daily home-cooked foods in their cultural context through stories, recipes, and photographs Her most recent book is The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food (1922). Her previous books include Burma: Rivers of Flavor (2012) and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (2016).
She is the co-author of six earlier award-winning books of food and travel. The first of these was Flatbreads and Flavors. It was followed by Seductions of Rice; HomeBaking; Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Mangoes and Curry Leaves: Culinary Travels through the Great Subcontinent; and Beyond the Great Wall: Recipes and Travels in the Other China.
Naomi is a Trustee of the Oxford Symposium on Food and Cookery and an advocate for whole-grains and sustainable agriculture. She leads two food-centred small-group trips each year, one in northern Thailand and the other in the Republic of Georgia.
Program
Eating the Archive: flatbreads as embodied histories
Artist Sameer Farooq and food writer, researcher, and photographer Naomi Duguid invite you to participate in a collective conversation to share stories, food, and experiences at the site of Sameer’s artwork for TBA 2024, Flatbread Library. Participants will be able to listen and share stories grounded in the history, resiliency and transgressive nature of flatbreads […]
November 3
3:00pm – 5:00pm
