The increasingly indispensable Roads & Kingdoms blog has a wonderful new piece that takes a look at the Azeri tradition of cooking up khash, a hearty though labor-intensive stew made using a sheep's head, hooves and stomach that have gone through various processes in order to render the final product. What I found particularly interesting about the piece, written by Mark Hay, was its suggestion that for Azeris, cooking khash was as much a political act as a culinary one. From the article:
Staking out a claim on khash, naming it as something uniquely Azerbaijani, is a far weightier thing to do in the Caucasus than it is for Florida or Massachusetts to claim key lime or Boston cream pies, respectively, as their own though. Naming a food here is a political act, filled with fire and vigorm, as the contest over foods has been imbued with the long-simmering tensions of regional border disputes.
To read the full story