Migratory meals

Refugee populations are planting culinary flags in their new home countries, inspiring unique fusions of flavor and heritage.

“Where we’re seeing this now the most is in war-torn Middle East, with Afghanis, Syrians, Persians all fleeing the area and their food culture trickling down and out,” Ms. Moskow said. “What we think is really going to start to happen is this Middle Eastern fusion cuisine led by Persian influences, with pomegranate, sour cherries, sumac, fenugreek, orange blossom… and then combining the base of that with more traditional Afghani cuisine. Not just hummus and kabob, but these more delicate flavors.”