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Antonio Tahhan
Between Us, Bread and Salt: a look at Syria's rich culinary heritage
Last year I conducted a Fulbright research project on the culinary traditions found in Aleppo, Syria – an underexposed gem of the Levant. My project explored how foods are purchased, prepared, and served in three distinct contexts: at homes, on the streets, and in restaurants.
In my talk, I will revisit a few afternoons spent in Aleppo's main and largest outdoor market, Souk al Medineh. Souk al Medineh is an interwoven labyrinth of vendors selling authentic Syrian products that goes on for miles, literally. From handcrafted wooden cookie molds used for preparing ma'amoul to traditional Aleppan soap made from local olive oil infused with the fragrance of Syrian laurel leaves. As I explored more of the city, the timely calls to prayer amplified from atop the towering minarets, always helped me keep track of the time.
Food was how I connected to the culture. Conversations that started about eggplants and hummus slowly unraveled into stories of love and tradition, hopes and ambitions. Although I had to leave Syria due to the uprisings, it is important not to forget who the Syrian people are, and to remember the culture and traditions they represent. In Arabic there's a saying, baynatna khubz wa milah, which literally translates to, ‘between us, bread and salt.’ This refers to the abiding bond between people who have shared a meal together.
About Antonio Tahhan:
Antonio Tahhan was born in Venezuela into a Middle Eastern family and grew up in Miami Beach. Hoping for a change in climate and scenery, Tony enrolled in Cornell University, where he pursued degrees in Math, Economics and Spanish Literature. Tony is passionate about all things food, photography, and web development. Upon graduation Tony worked as a research mathematician before applying for the Fulbright research grant in Syria. Today, Tony serves as a Fulbright Alumni Ambassador and is committed to the program's values of cultural exchange and mutual understanding. He continues to publish photos, stories, and recipes from his time in Syria and offers Mediterranean cooking seminars in the DC area.
