Food Along the Silk Road - A culinary adventure. The purpose of this book is to describe the food culture along the Silk Road, and the inspirations brought by it to local cuisines. It would include the migration of ingredients, food related customs, local dishes and their origins, cooking techniques and so on. The book will be replete with colorful photographs and text on location in cities and villages on the principal crossroads, in restaurants and private homes. Dishes of every region along the route will be combined with the exciting travel journal of a journey that takes us along an ancient route to uncover an exotic culinary experience.
Eastern Turkey - The Silk-Road

On June 2000 we went to research the western edge of the Silk-Road. e went to Gazi-Anteb, in the south eastern part of Turkey, a city famous for it baklava and pistachio; Trabzon, on the Black Sea, through the Kachgar mountains to Erzurum and Istanbul. (more images will follow soon)
The Chinese Silk road:

Working with  Israel Aharoni, on the book "The food of the Silk Road", we went to the first part of the trip to China. We went from Xian, via Lanzhou, Linxia, Urumoqi, Turpan all the way to Kashgar on the western edge of China.
Uzbekistan:

The hub of the Silk Road, the magic cities of Buchara and Samarkand and the mysterious endless deserts of central Asia. Here is where East and West met to create a magical mixture of fantasy and reality that exist until today.
Noodles Along the Silk Road

The fascinating migration of noodles from La-Mien to Pasta, its origins and traditions as described by Israel Aharoni.
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