CUISINES OF THE WOLRD
The Silk Roads
From Beijing to Rome.
9-18 May 2014
This year’s Sani Gourmet concept focuses on the Cuisines of the World and gives emphasis to the Eurasian Silk Roads which over many centuries facilitated the transmission not just of goods but also ideas and culture. Resources, information and innovations were exchanged between so many cultures over so many hundreds of years that Sani Gourmet targets to put them into a different perspective: to see all these from the gastronomy point of view.
In particular, the year 2014, is aiming to shed light and deal with all the culinary heritage of countries that buckle on the axis of the so called “Silk Route”, starting from Beijing ending up to Rome (China, India, Iran, Turkey, Greece, Italy). Raw culinary ingredients, like rice, soya, noodles/pasta to mention a few, which were commuted and traded on the undulating Silk Road will be documented through their transnational connections, evolution and different rhizome patterns into each country’s gastronomic culture. All in all, it will be a food journey from East to West and vice versa.
So what was the influence of Asia to Europe? How was the rice for example being evolved in the recipes of the European kitchens? Are we using the spices the same way as the Orient? And what are our similarities and differences? And many more questions that Sani Gourmet raises in order to be answered through the menus of the invited chefs.
The expected outcome? To create an intercontinental think tank of multicultural culinary ingenuity.