Are you ready to find the flavors we lost?  Patric Kuh,  a James Beard award winning writer and restaurant critic for Los Angeles Magazine, shares insights on how “America’s food artisans are hard at work sharing their craft with us by producing food with integrity based on the past.”

 

Patric Kuh's book: Finding The Flavors We Lost

Patric Kuh’s book: Finding The Flavors We Lost

How did we lose the flavors? Patric shares interesting anecdotes about the evolution of food technology and how it all began with baking soda.  He says that Mrs. Lincoln’s Boston Cookbook implied that “people who use baking soda are too lazy to culture their own yeast. ”

Nancy Silverton at Housewares Charity Foundation event in Chicago

Nancy Silverton at Housewares Charity Foundation event in Chicago

Patric Kuh spotlights some of the food artisans who have reclaimed a lost art and brought it back to the table. He describes how Nancy Silverton “launched into the most ancient form of baking at a time when even yeast-using, efficient, industrialized bakeries were becoming endangered.” Nancy Silverton, founder of Pizzeria Mozza and Osteria Mozza was named Outstanding Chef at the James Beard Foundation Awards in 2014. It was truly an honor to meet her at Women Chefs and Restaurateurs, a culinary organization that my friend, Barbara Lazaroff helped found.  Both Nancy and Barbara are two shining stars in the culinary world.

A photo of Barbara Lazaroff and me at Women Chefs and Restaurateurs conference in Los Angeles

A photo of Barbara Lazaroff and me at Women Chefs and Restaurateurs conference in Los Angeles

Here are three things that food artisans bring to the table:

  1. Artisans craft food through their eyes and their experiences;
  2. Great food artisans acquire a sense about their craft that goes beyond intellect; and
  3. Fermentation is redefining terroir.

What new flavors are you discovering?

Savor the day!

 

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