Institute for the Study of Ancient Cultures at UChicago Hosts Lecture of Sudanese Archaeological Work Amidst Conflict reposted by Ruth Paget

The Institute for the Study of Ancient Cultures at the University of Chicago will host a lecture on Sudanese archaeological work during a time of conflict (notably at Darfur) on May 27, 2026 with French scholar Vincent Francigny, who has lived in Khartoum for more than ten years as the head of the French Archaeological Mission there..

Information about this free event follows:

https://events.uchicago.edu/event/258182-nubian-month-visiting-scholar-lecture-with-vincent-fr?mkt_tok=MjUwLUNRSC05MzYAAAGiBPWZl0H65O0wHFOtJhzFGewK6uK9NFaS00oZ1p07prk6uXg3gY_8ujKuqVGbOxGJ7-_DTkmfqiF7dgurUkdLeyn4-eeHMhKv3g4B_NSjkwksRvo

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France and developer of the Novgorod and Bento War Games

UChicago Press Free E-Book - Lions in the Balance reposted by Ruth Paget

The University of Chicago free e-book this month is Lions in the Balance.  Click for information below:

Lions in the Balance Free E-Book

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Dibi Lamb at African Soulfood Restaurant in Atlanta, Georgia by Ruth Paget

Dibi Lamb at African Soulfood Restaurant in Atlanta, Georgia by Ruth Paget 

The last time I visited Atlanta (Georgia), I tried dibi lamb from Sénégal, a former French colony in West Africa, at the African Soulfood Restaurant. 

Dibi lamb is delicious and requires very little effort to make according to food.com, which lists a recipe that takes half an hour to make on the grill. 

In this recipe, you make the sauce first from vegetable oil, chopped onion, Dijon (France) mustard with large grains, water, and optional sugar. 

Once the sauce is done, you grill lamb chops 6 – 8 minutes per side for medium chops. When the lamb chops finish cooking, you place them on a serving platter with onion-mustard sauce spooned over it. 

I ate my dibi lamb with spicy rice and thought this was a great little dish to eat in the Georgia heat. 

(Note: Other websites mention that you can make dibi chicken in the same way as well.) 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books