Culinary Historians: The Food of Morocco with Paula Wolfert

James Beard Award–winning author Paula Wolfert delves into Morroco's rich gastronomic culture in conversation with radio host Linda Pelaccio (A Taste of the Past). They'll discuss Wolfert's new cookbook, The Food of Morocco, describing how ingredients like cumin, cinnamon, saffron and preserved lemons help define the nation's cuisine. Don't miss the prelecture reception featuring tasting samples from the soon-to-be-released tome, including crushed spiced-carrot salad and eggplant zaalouk (grilled eggplant with tomatoes, garlic and lemon juice).