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Anchovies Part I
Manage episode 445126302 series 2418152
Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as simple as the way they’re stored.
At the Dublin Gastronomy Symposium this past summer, I was delighted to learn one crucial way to improve any tin of anchovies: keep it in the fridge until you’re ready to use it.
Marcela Garcés is a professor at Siena College in New York, and as a side hustle she and her husband Yuri Morejón run La Centralita, a culinary studio that aims, among other things, “to teach guests about anchovies as a gourmet food in context”. As a result of our conversation, I now hold anchovies in even higher regard.
Notes
- Marcela Garcés’ paper is In Defense of the Anchovy: Creating New Culinary Memories through Applied Cultural Context.
- La Centralita is in Albany, New York.
- Here is the transcript, thanks to the generosity of supporters
- Banner photograph from Marcela Garcés.
292 episode
Manage episode 445126302 series 2418152
Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as simple as the way they’re stored.
At the Dublin Gastronomy Symposium this past summer, I was delighted to learn one crucial way to improve any tin of anchovies: keep it in the fridge until you’re ready to use it.
Marcela Garcés is a professor at Siena College in New York, and as a side hustle she and her husband Yuri Morejón run La Centralita, a culinary studio that aims, among other things, “to teach guests about anchovies as a gourmet food in context”. As a result of our conversation, I now hold anchovies in even higher regard.
Notes
- Marcela Garcés’ paper is In Defense of the Anchovy: Creating New Culinary Memories through Applied Cultural Context.
- La Centralita is in Albany, New York.
- Here is the transcript, thanks to the generosity of supporters
- Banner photograph from Marcela Garcés.
292 episode
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