Sharing the Flavor

Sharing the Flavor
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Sharing the Flavor

A Podcast about creating Flavor. We explore flavor and show you the technique and history to go with the recipe. Show notes and links to recipes and technique videos can be found here: https://sharingtheflavor.com

  1. Sensory Science with Dr. Chris Simons

    OCT 11

    Sensory Science with Dr. Chris Simons

    This episode features a discussion of sensory science and how environment matters to how we perceive food and flavor. We are joined by Dr. Chris Simons of The Ohio State University's Department of Food Science and Technology. Chris’ research interests uses a multidisciplinary approach to understand the perception of foods and how they are processed to influence reward and behavior. Chris has a B.S. degree in Biology from the University of Oregon, an M.S. degree in Physiology from Portland State University, and a Ph.D. in Sensory Science from the University of California, Davis. Subsequently, Chris completed post-doctoral fellowships at the EPHE in Massy, France and the Dental School at the Universite Paris 6. From 2004 through 2012 Chris led the Sensory Research function at Givaudan Flavors Corp. and joined the faculty in the Department of Food Science and Technology at the Ohio State University in 2013. While completing his post-doctoral fellowship in France Chris had an epiphany about how environment can have an influence on how we perceive food and this has guided his research at OSU. We discuss traditional techniques to testing flavor and contrast that with new more immersive techniques promoted by Chris in the sensory lab and the affect it has on these tests. Environment does have an influence on our perception and we discuss that and more in this episode. MenuChris grew up in Oregon and is a fan of the Native American technique of cooking Salmon on planks over open fire. Check out the recipe for Cedar Plank Salmon and video of Celilo Falls.

    57 min
  2. Parma and Emilia-Romagna Cuisine with Stefania Bertaccini

    JUN 9

    Parma and Emilia-Romagna Cuisine with Stefania Bertaccini

    Parma and Emilia-Romagna Cuisine with Stefania BertacciniThis episode features the cuisine of Parma, Italy which is in the culinary rich region of Emilia-Romagna. We interview Stefania Bertaccini who is a cook, teacher, food guide and has a passion for nature. She operates Stefania's Cooking Classes and Tours in Parma, and also provide cooking classes online. This region of Emilia-Romagna is an extremely important contributor to Italian cuisine. It is the "Food Valley" of Italy and features some of the best cuisine of Italy. Parma is a huge part of that. Parma is home to Parmigianno-Reggiano cheese, Prosciutto di Parma ham and Balsamic Vinegar to name a few of the most famous. Parma is also home to some other great cured meats like Culatello and Culatta, porcini mushrooms, truffles and many fundamental recipes for pasta, such as Anolini as well as the fried dough torta fritta. This is just the highlights of a list that is vast.  Stefania guides us through the process of producing Parmigianno-Reggiano cheese and the history of the cheese. She also educates us on the aging of Parmigianno-Reggiano and the affects on taste and digestion. She then takes us on a tour of the production of Prosciutto di Parma and the artistic and meticulous process of aging the ham and the extremely unique process in Parma and the processing plants by the River Enza We next talk about the art of making Traditional balsamic vinegar DOP/PDO. Stefania's family produces traditional Balsamic vinegar in their farmhouse. Lastly we discuss the wonderful wine of Parma, Lambrusco Parma is a city of Gastronomy and has several food museums as well. Contacting StefaniaTripadvisorInstagram MenuParmigiano Reggiano CheeseProsciuttoBalsamic VinegarLambrusco

    1h 7m

  3. APR 29

    Tomato Sauce: Classic Recipes from Marcella Hazan

    Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking. The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes.  Hazan’s famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers.  Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms. MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

    1h 1m
  4. Istanbul and Turkish Cuisine

    MAR 28

    Istanbul and Turkish Cuisine

    This episode features the cuisine of Turkey and the city of Istanbul. We interview Hardy Griffin and Banu Ozer Griffin who lived and enjoyed the cuisine of Turkey for years before moving to the US.  Hardy is a writer of fiction, book reviews, and essays and translates from Turkish to English. Banu is a Lecturer of Turkish Language in the Department of Near Eastern Studies at Cornell University. Turkey is a cross roads of culture and cuisine and contributes a rich tapestry of taste to the southern Mediteranean area. Many people might know Turkey for Doner Kebap and Baklava but there is so much more to enjoy. Street food guideWe discuss the city of Istanbul, street food, restaurants and home cooking. Enjoy! In Movies and TvA Touch of SpiceThe Chef’s Table- NetflixCookbooksA Taste of Sun & Fire - Gaziantep CookeryFetured RestaurantsCiya SofrasıMenuKofteSimitAyranMidye DolmaPepper PasteHerbsDoner KebabPideBorekOlive oil dishesPomegranate SauceKumpir stuffed potatoesOkey card gamea href="https://vidarbergum.com/recipe/turkish-dolma-with-meat/"

    1h 15m
  5. Cooking in Sicily with Chef Paulette

    MAR 1

    Cooking in Sicily with Chef Paulette

    Cooking in Sicily with Chef Paulette LicitraThis episode features the cuisine of Sicily. Sicily is the largest island of Italy and is known for it's volcanic mountains and North African influence to it's cuisine and architecture. This Mediterranean island has spectacular beauty and has been featured in the public TV series Inspector Montalbano. We are joined by our friend, Chef Paulette Licitra. We disuss our Sicilian family heritage, her travels to the island and cooking experiences in Palermo and Ragusa. We delve deep in the cuisine, seafood, street food and certainly the sweets that Sicily is know for. Paulette discusses her travels and cooking in Sicily, including a visit to Capo Market in Palermo and cooking on a boat in the harbor. MenuScaccia RagusanaPork RaguAracinaPesto alla trapaneseCannoliBiscotti ReginaModican Chocolate Enjoy!

    57 min

  6. FEB 15

    Cooking Essentials - Seasoning with Salt

    Cooking Essentials - Seasoning with SaltThis episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch.  Salt in HistoryThis episode includes a history lesson on salt and features topics from the book Salt: A World History by Mark Kurlansky. The book is a great read to understand the cultural and societal importance of salt.  Cooking with SaltWe also feature cooking-related tips about why we use salt and the best types of salt for cooking. We discuss techniques to use with salt for different cooking and baking processes from the following books. Ruhlman's Twenty by Michael RuhlmanSalt Fat Acid Heat by Samin Nosrat We begin the cooking section by referencing the many forms of salt and their use in cooking, curing, brining and finishing. Enjoy!

    48 min
  7. From Michelin Kitchen to Classroom Professor with Matthew James Duffy

    FEB 2

    From Michelin Kitchen to Classroom Professor with Matthew James Duffy

    From Michelin Kitchen to Classroom Professor with Matthew James DuffyThis episode features a discussion with chef and professor, Matthew James Duffy. Matthew is a classically trained fine dining chef that has a passion for breadmaking and teaches at the Centennial College in Toronto Canada. After graduating from University of Guelph, Matthew started his culinary career studying at Stratford Chef School. While attending school, Matthew was able to cook, during semesters of culinary practice, at Sooke Harbour House in British Columbia, Langdon Hall in Ontario Canada, Il Canto in Siena, Italy and Ichiban Ueno Osaka, Japan. He then had the opportunity to cook at Restaurant Noma in Copenhagen, Denmark followed by opportunities in Spain cooking for El Bohio in Madrid and Comerç 24 in Barcelona. After returning to North America, Matthew became a chef for Chef Daniel Boulud at Café Boulud NYC. After working in New York, Matthew was a Sous chef opening Café Boulud Toronto. After years of cooking at Michelin star restaurants, Matthew pursued a teaching career at Centennial College where he is Professor of Baking and Pastry Arts Management. Matthew has a micro bakery and shares this passion for Sourdough and baking online and has created a social media community of bakers.  To stay connected with Matthew's latest content, sign up for his newsletter. Learn from Matthew:Matthew's YouTube ChannelRecipesSourdough GuidesOnline Learning Enjoy!

    1h 14m
  8. NYC to Nashville with Paulette Licitra

    JAN 20

    NYC to Nashville with Paulette Licitra

    This episode features a discussion with author and cook, Paulette Licitra. Paulette, a native of Brooklyn, first started her career in theater and television production before pursuing an education in cooking at the Institute of Culinary Education in New York City.  After her education at ICE, she pursued an internship and subsequent job at Lupa in the West Village of NYC. After working in the restaurant scene she then worked as a caterer in Midtown and also as a cook at Micol Negrin's Rustico Cooking in NYC.  Paulette then moved to Nashville Tennessee and started teaching cooking classes there. She has appeared many times on television in Nashville as well as performs music with her partner Duane in their group, Duette. Paulette conducts classes in person and online and also organizes Italy culinary tours. You can reach Paulette at her website, Chef Paulette. Paulette's published books are:The Easy Italian Cookbook: 100 Quick and Authentic RecipesItalian Cooking Party Links for topics discussed:La Caffettiera Cafe in RomeNonna Betta Rome RestaurantRistorante La Campana - RomePizzeria Tavola Calda Felice e Silvana (Rome) Enjoy!

    59 min
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About

A Podcast about creating Flavor. We explore flavor and show you the technique and history to go with the recipe. Show notes and links to recipes and technique videos can be found here: https://sharingtheflavor.com

Information

  • Creator
    Sharing the Flavor
  • Years Active
    2023 - 2024
  • Episodes
    15
  • Rating
    Explicit
  • Copyright
    © 2023 Sharing The Flavor
  • Show Website
    Sharing the Flavor

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