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W E D N E S D A Y

When the open jar of cumin toppled into the hamburger, my dinner companions called it a mistake. I thought it tasted pretty good. Now here comes Californian chef Hugh Carpenter with something called “fusion cooking,” by which he means any dual-nationality food from jerk meatloaf to curried chitlins to cumin-burgers. He’ll try to sell you his Fusion Food Cookbook (“Place open jar of cumin on spice shelf above meat mixture…”) after tonight’s slide-illustrated lecture at 6:30 p.m. at the Smithsonian Arts & Industries Building, 900 Jefferson Dr. SW. $12. (202) 357-3030. (BG)