Laura’s Other Writings

Over the years, I’ve written or edited a lot of papers and given a lot of briefings.  Of the ones that can be shared here, the selection below represents the papers for which I was the principal author, prime mover of the thoughts or a major player in the execution of the research that led to the publications.  I’ve also posted a few briefings that contain information that augmented the publications they were associated with or that have ideas shared in a lecture hall that never made it to print publication.

Some of the publications have been very influential – like The Next Wave of HIV-AIDS which catalyzed the formation of PEPFAR.  Other writings have had a gentler impact like the Ultraviolet Photography paper which defines a method of photography now used in several countries around the world.

Food and Culture

Infectious Disease – Public Health



9 thoughts on “Laura’s Other Writings

  1. I am the Food & Wine Editor of KCBS RADIO in San Francisco, and would like to see a review copy of the book. Also, being of Assyrian ancestry, I would love to play with some of the “recipes” myself. Do you have them in the book, or is this recipe search totally separate?

  2. Hi Laura

    Hope you are well. I was fascinated by your apple tasting session. Here in the M household , we are very fussy about having ‘proper’ apples. It is sad that so many varieties have died out in England. The ‘old’ varieties have a far superior flavourand so many uses. Brilliant account.

    • Hi V:

      Glad you stopped by and left a comment! Agree completely about good apples, and good fruit in general as well. The taste of heirloom apples is far superior to supermarket varieties, tho’sometimes they are not as pretty (smaller, less colorful, spotted) as mainstream apples. If we returned to taste (rather than sight) as the primary sense we judge food with, we would be better off. Think of it – no more tasteless fruit, no more cookbooks filled with beautiful photographs and tasteless recipes, no more rediculous, almost acrobatic presentations of dishes that are pleasing to the eye but unsatisfactory to the palate . . .

  3. Hi Laura, What a fabulous experience you had on your travels. The photos and descriptions are sumptuous. I was fascinated by the similarities to Indian food. I am going to try making your butter chicken tomorrow ( Monday ) for dinner, served up with Miles’ spicy aubergine. Heck ! watch this space and see if the M. family are in for me making a disaster..! xx

  4. You refer to more than one volume of Silk Road Gourmet. Have others been published, or will they be?

    Thank you.

  5. I recently attended the national (perhaps international) Silk Road exhibit at our Cleveland Museum of Natural History. After the first ten to fifteen percent of the exhibit that focused on the Chinese connection, the rest was devoted to the contributions of Arabs/Muslims. It didn’t take long to realize that “Arabs” and “Muslims” included the many other cultures and religions that lived among them in the Middle East, but who were not credited with their inventions. One such was the navigational item, the astrolabe, which was first introduced in about 500 BCE by Jewish savants and merchants who travelled by ship. The internet provides one with ancient Hebrew lettering. The exhibit’s accreditation is severely restricted and, therefore, inaccurate. Can you provide me with information to clarify the peoples who were part of the Silk Route trade, or direct me? Thank you.

    • Hi Tabitha:

      You question is difficult to answer, because the correct answer is: EVERYONE in the Old World participated or in some way benefited from Silk Road Trade. Strictly speaking trade was limited to the lands and seas of Asia and Africa, but the Europeans and people well inland received goods as they passed through the hands of many traders. Was Mali part of the trade? Yes. Was Tibet part of the trade? Yes. usw.

      I also hate the term “Arab” in regards to History, because it is applied to all Muslims, only a fraction of which are actually Arab. Thus great thinkers like Avicenna become “Arab”, when in fact he was an Uzbek. Muslim traders were incredibly important to trade on the Silk Road, and it is good to hear that they were acknowledged in the exhibit.

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