cuisine

Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.

Acclaimed food writer Anya von Bremzen’s new book is "National Dish: Around the World in Search of Food, History and the Meaning of Home." In it, von Bremzen explores six of the world’s most fascinating and iconic culinary cultures, weaving together cuisine, history, and politics.

Iliana Regan is a self-taught chef. She is the founder and owner of the Michelin-starred “new gatherer” restaurant Elizabeth and the Japanese-inspired pub…

Ruth Reichl is an award-winning journalist, honored with six James Beard Awards for her journalism, magazine feature writing, and criticism. Her latest…

Deanna Fox is an award-winning food and agriculture journalist who writes for the Times Union, The Daily Gazette, USA Today, The Washington Post, Beer…

For thousands of years, the people of the Jewish Diaspora have carried their culinary traditions and kosher laws throughout the world. In the United…

This Thursday, March 27th the International Center of the Capital Region presents Tastes of the World at The Linda in Albany, NY.There will be…