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Anchovies Part I
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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 つのエピソード
Fetch error
Hmmm there seems to be a problem fetching this series right now. Last successful fetch was on October 16, 2024 02:09 ()
What now? This series will be checked again in the next hour. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
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.
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