About

Join us on a gastronomic journey that spans centuries and half of the globe, from China in the east to Persia in the west, and all the way to the Mediterranean in the middle, along the historic network of trade routes known as the Silk Road. Each location along the Silk Road, whether a magnificent city, a prosperous trading hamlet, or a lush oasis, has its own distinct character and culture while remaining connected to the others over desert and mountain. Salads, soups, breads, and rice are all the same from Isfahan to Istanbul, and then northwest to Italy.

Oranges, large red jujubes, figs, peaches, and grapes are among the fruits available. Aromatic ginger, onions, and leeks can also be found in plenty. The lovely produce, fresh from the earth, stalk, vine, or branch, is what I like to term "Silk Road ingredients." 

The recipes that can be produced with this abundant wealth are endless.

Consider the enticing collection of little dishes known as mezze in the Middle East and Spain (where they are called tapas). Bao’s refers to a similar pattern of little dishes in China, whereas antipasti refer to them in Italy. 

Noodles may be found in practically every country along the ancient Silk Road. For sure in northern China. 

Recipes and methods passed down from generation to generation; a philosophy of healthy, balanced eating spanning China's yin-yang to India's ayurveda and Iran's "hot and cold" to the Italian Middle Ages' Salerno Regimen; and an especially generous attention on hospitality.

Today, Italian and Chinese cuisine, as well as Indian, Persian, Uzbek, and Turkish cuisine, exemplify the wonderful, affordable, down-to-earth, and happy cuisine that the ancient Silk Road left behind. With a rise in culinary awareness and health concerns, as well as a move toward simpler, more rustic products like flour with bran, brown rice, and fresh, seasonal food, America has transformed into a modern Silk Route.