Duguid's new book focuses on flavors of Myanmar

10/29/2012 | New York Times (tiered subscription model), The

In her new book, "Burma: Rivers of Flavor", photographer and writer Naomi Duguid explains what she learned about the country’s food during the time she spent traveling there from 2008 to 2011. Duguid, who will present at Worlds of Flavor this year, writes about dishes that use flavors associated with Indian and Chinese cooking, including dishes such as thoke, which is a salad-like mixture of cooked and raw vegetables, fresh herbs, nuts, seeds and protein.

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New York Times (tiered subscription model), The