“Recipes on the Road: Food Ideas Traveled Too” by Charles Perry
There was no market for recipes on the Silk Road, but food ideas did spread along it. Join Charles Perry, president and co-founder of the Culinary Historians of Southern California and former staff writer for the Los Angeles Times Food Section, as he takes us on a journey exploring the recipes on the Silk Road. In the earlier period, influence spread from the Iranian cultural world to China with the introduction of millstones, making wheat flour and Iranian-style dumplings possible. Some dishes invented in Sogdia (modern Uzbekistan) spread westward to the Middle East in the 9th century, and at some unknown date several centuries ago the Central Asian countries learned of the Indian chapatti. Later, a Central Asian pastry named chakchak appealed to the Manchus and is still made in China under its Manchu name, saqima. Chinese influence did not become strong in Central Asia until the 19th century.