All posts filed under: Gastronomy

Discover Mexico’s Gastronomic History

I’m trhiled to share with you my new projects: Pass the Chipotle Podcast and SABOR! This is Mexican Food Magazine. Mexico’s  national  cuisine  is  an  infinite  source  of  inspiration,  knowledge  and  pleasure. Indeed, I believe there’s no better way to explore a culture than through its gastronomic history. Through SABOR! and its sister project, the Pass the Chipotle podcast, I hope to share my findings – a new approach to Mexico’s food and culinary traditions – with you. Thank you for joining me on this journey! SABOR! This is Mexican Food is a quarterly digital magazine dedicated to the exploration of Mexico’s gastronomic heritage and traditions. Each issue of the magazine offers easy to follow recipes that are delicious and unique, accompanied with great photography and in-depth articles about Mexico’s gastronomic traditions, SABOR! This is Mexican Food celebrates Mexico’s amazing culinary heritage. Click bellow to purchase the magazine. Pass the Chipotle is a delicious and thought provoking bi-weekly podcast discovering Mexico’s gastronomic history. Presented by me, Rocio Carvajal Food researcher, cook and author. It will …

Transmutation of food. Thoughts on Crenn and Redzepi

I often find myself reflecting on what’s behind and beyond food as a cultural process of creation and consumption, beyond our place in the food chain. We constantly disrupt the natural states of raw, fresh, dry and rotten to transform food and ingredients to every limit imaginable. For the past days I’ve been doing some cross-reference reading between Dominique Crenn’s Metamorphosis of taste and UK WIRED’s article: Noma’s taste of Tomorrow, without any deliberate effort I saw many connections between the way both Redzepi’s and Crenn’s approach and relationship of food. For neither becoming a celebrity chef was a goal in their lives, like most true geniuses they simply navigated towards it [food] as a means to manifest their creativity. For Redzepi the transmutation of the environment and its elements isn’t limited for their edible qualities or their natural physical state (s) -but for both-cheefs creative freedom is a very structured and deliberate exercise of perpetual experimentation. The self-imposed restrictions -for the case of NOMA– to only work with regional ingredients forces the team to …

The Elegant Economist

By Eliza Acton In previous posts I’ve reviewed other titles of the penguin series: Great Food, one by M.F.K. Fisher and Isabella Beeton. Eliza Acton unintendedly ended up in a very controversial affair when a certain Mrs. Beeton -you might have heard of- The latter decided to compile a mammoth of a book aiming to help young housewives like herself to have a detailed all in one reference to master the art of managing a household. Commendable as this task was, Beeton –deliberately?- failed at one tiny detail: provide references of the many sources she consulted to compile her works. You can read my review on The Real Mrs Beeton here, this is one of the few books that has been written about her. In The Elegant Economist we get a glimpse into the writing style and overall approach Acton had on cookery. Although it is customary for us nowadays to find shelves filled cookery books that are too often written by women, this certainly wasn’t the case in 1845 when Acton’s Modern Cookery was …