Episode 125 Nancy Harmon Jenkins Learning Culture Through Food

Mediterranean cuisine olive oil and food writing are the topics of the day on A Taste of the Past Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins Nancy has written for The New York Times and is the author of books such as The Mediterranean Diet Cookbook The Essential Mediterranean and an upcoming untitled book about olive oil Hear how Mediterranean food changes from region to region and learn why authenticity in food and food writing is so nebulous Listen in to hear about Nancys upcoming olive oil excursion and how to determine olive oil quality What food cultures excite Nancy Visit Nancys website and find out on this weeks installment of A Taste of the Past This episode has been sponsored by 360 Cookware What I resent more than anything else are people who go to a place and spend three weeks and grab a bunch of recipes and go home to write about it or set themselves up as an expert 20 00 One of the worst things that has happened in the world of food media has been the entrance of the blogger 22 00 — Nancy Harmon Jenkins on A Taste of the Past Click here to visit this podcast episode