Apetizer called Foul, a fava bean dish served with powdered spices
Dorowot, chicken stew: spicy, simmered in cloves and cardamom and chiles for a very, very long time
Kitfo: steak tartar tossed with spiced butter
Hirutye's Yebegsiga Alitcha: lamb stew, tossed with injera, wrapped with injera, eaten with injera
Jane Goldman is the editor of the brand new food publication, Chow Magazine, available by subscription and on newsstands now.
Amelia Saltsman is a local food writer and home cook. She spoke about California cooking in the 1850's. If you'd like to see the books she mentioned, go to the Los Angeles Natural History Museum's Light, Motion, Dreams exhibit. The books are in the Prairie Room and the show runs until January, 2005.
Maggi Chinese soy sauce: close to Chinese thin soy
Chinese sweet soy sauce: dark soy and very thick
Kecap: Indonesian/Malaysian; peppery flavor, not fishy but very salty and great for marinades for the grill
Anthony Bourdain is the author, most recently, of Anthony Bourdain's Les Halles Cookbook : Strategies, Recipes, and Techniques of Classic Bistro Cooking, published by Bloomsbury USA.