Since we recently touched upon gastrodiplomacy, I felt that this article in the New York Times was of particular interest to us. It discusses the spread of sesame seed products throughout the US and their origins in the Middle East and the Balkans.
Tahini is the specific product that is featured throughout this article. Tahini is a sort of buttery dip made from sesame seeds that have been dipped in salt water then ground into paste. It’s commonly found in hummus and desserts such as halvah.
The article also mentions that many new restaurant have popped up using Tahini in their products. For example, a donut shop in Cambridge, MA, has started to fill some of their donuts with tahini instead of Boston cream. Do you think that this could become a part of the American diet? And do you think that this might lead to better relations with the Middle East?