21 min
“Taste,” Memory & the Matzah Bromelette with Poet Jehanne Dubrow Taste Buds With Deb
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- Food
On this episode of Taste Buds with Deb, host Debra Eckerling speaks with poet Jehanne Dubrow (JehanneDubrow.com), author of “Taste: A Book of Small Bites.” Dubrow, professor of creative writing at the University of North Texas, has also written nine poetry collections and a non-fiction book, called “throughsmoke: an essay in notes,” about how she came to fall in love with the sense of smell.
“Taste and scent work together in particular to tap into the part of the brain where we access memory and emotion,” she says. “It's linked to feeling and to a sense of personal identity.”
The book, “Taste,” is divided into five sections, focusing on the five known tastes, sweet, sour, salty, bitter and umami. Within each of those sections are tiny essays, just like small bites.
“We are so often shaped by the things we've eaten in our lives,” Dubrow said. “We've all had those Proustian experiences where we taste something and Instantly we're taken back to a moment that we've forgotten about up until that time.”
Dubrow talks about her love of food and cooking, vivid food memories, and suggestions for exploring taste. She also shares her recipe for the Matzah Bromelette, which you can find at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.
On this episode of Taste Buds with Deb, host Debra Eckerling speaks with poet Jehanne Dubrow (JehanneDubrow.com), author of “Taste: A Book of Small Bites.” Dubrow, professor of creative writing at the University of North Texas, has also written nine poetry collections and a non-fiction book, called “throughsmoke: an essay in notes,” about how she came to fall in love with the sense of smell.
“Taste and scent work together in particular to tap into the part of the brain where we access memory and emotion,” she says. “It's linked to feeling and to a sense of personal identity.”
The book, “Taste,” is divided into five sections, focusing on the five known tastes, sweet, sour, salty, bitter and umami. Within each of those sections are tiny essays, just like small bites.
“We are so often shaped by the things we've eaten in our lives,” Dubrow said. “We've all had those Proustian experiences where we taste something and Instantly we're taken back to a moment that we've forgotten about up until that time.”
Dubrow talks about her love of food and cooking, vivid food memories, and suggestions for exploring taste. She also shares her recipe for the Matzah Bromelette, which you can find at JewishJournal.com/podcasts. For more from Taste Buds, follow @TheDEBMethod on social media.
21 min