Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
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Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
Shakespeare & Company's "Fall Festival of Shakespeare" and staged-reading of "Sense and Sensibility"
The Roundtable
17 minutes
1 week ago
Shakespeare & Company's "Fall Festival of Shakespeare" and staged-reading of "Sense and Sensibility"
Back for its 37th year, the Fall Festival of Shakespeare includes nearly 500 students from 10 schools in Massachusetts and New York, supported by a cadre of 20 Shakespeare & Company directors, six costume designers, and five production designers.Also, Shakespeare & Company’s family-friendly Winter Show returns December 12 – 14th with Sense and Sensibility: a fast-paced, staged reading wherein the wit and romance of Jane Austen’s classic tale come to life.
The Roundtable
Ozoz Sokoh is a culinary anthropologist, food historian, and author of the new cook book “Chop Chop: Cooking the Foods of Nigeria” (Artisan, 2025). In the tradition of Julia Child’s “Mastering the Art of French Cooking” and Madhur Jaffrey’s “An Invitation to Indian Cooking,” “Chop Chop” offers both a cultural history and a hands-on introduction to the flavors of Nigeria.We spoke with Ozoz in a CulinaryArts@SPAC and WAMC on the Road event in Saratoga Springs, New York on November 15. At the event, we were all treated to authentic Nigerian dishes including a goat pepper soup, chin chin, puff puff, jollof rice, and more prepared by Keobi Restaurant of Albany, New York.
