June 5, 2008 "From Baghdad to Bombay" is Subject of June 17 Book Talk

Press Contact: Audrey Fischer (202) 707-0022

Good food is often the centerpiece of family celebrations. With family members living on four continents, Pearl Sofaer has sampled a vast repertoire of recipes, which she has documented in her new memoir, “From Baghdad to Bombay: In the Kitchens of My Cousins.” Sofaer will discuss her book at the Library of Congress at noon on Tuesday, June 17, in the West Dining Room, located on the sixth floor of the James Madison Building, 101 Independence Avenue S.E., Washington, D.C. The lecture and book signing, which is free and open to the public, is sponsored jointly by the Hebraic Section in the African Middle Eastern Division and the Asian Division. Born in Bombay of Iraqi Jewish heritage, Sofaer grew up in India and currently lives in the United States. Her large family originated in Baghdad and Kirkuk, Iraq, before migrating to Burma and India during the late 19th and early 20th centuries. After the partition of India in 1947, most of her family moved to the four corners of the globe. Their rich and diverse cultural heritage is reflected in their kitchens, which they generously opened to their cousin, who has woven the threads of a diverse family into a rich tapestry of cuisine. Educated in India, England and the United States, Sofaer is an author, singer and visual artist. She has performed at the Northwest Folklilfe Festival in Seattle, Washington, and has shown her paintings and sculptures in art exhibitions throughout the San Francisco Bay Area where she resides. She has served as a cantor for the Barah Congregation in the Bay Area for more than a decade. “Baghdad to Bombay” is available for $18 in selected bookstores nationwide and through the author’s Web site at www.pearlsofaer.com. Founded in 1800, the Library of Congress seeks to spark imagination and creativity and further human understanding and wisdom by providing access to knowledge through its magnificent collections, programs and exhibitions. Among its unparalleled collection of 138 million items are works on gastronomy and the culinary arts dating back to the 15th century. Many of the Library’s rich resources can be accessed through its Web site at www.loc.gov.


PR 08-109
ISSN 0731-3527