Finding India in the heart of Queens, N.Y.
I got my first taste of Indian food when I moved to New York to attend school.
When I was growing up in Milwaukee,...
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Added on: Oct 23, 2007 in
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Interview with food writer Nancy Harmon Jenkins
Food writer Nancy Harmon Jenkins has established herself as one of the authoritative voices on Mediterranean cuisine. She has lived and traveled extensively within the region and divides her time between homes in Maine and Tuscany. We recently caught up with her to talk with her latest book Cucina del Sole.
KGI: In the intro to your book, you describe the essence of Southern Italian cuisine as the simplicity of “natural ingredients” made using “straightforward, uncomplicated techniques.” What are a few of the ingredients and flavors that define the region for you and what makes them different from their counterparts available elsewhere?
NHJ: The natural ingredients I'm thinking of are the products of Southern Italian fields and gardens, the vegetables and fruits especially, that have such extraordinary depths of flavor, quite unlike those available elsewhere in the world. I put this down primarily to geography--also climate to a certain extent. Mild rainy winters and hot dry summers seem to be ideal for vegetable gardening. But the volcanic geography of much of the south--I think especially of the areas around Etna in Sicily and Vesuvius in Campania, but also, lesser known, the Monte Vulture in Basilicata. In Campania they call the soil arapilla and it means specifically soil that evolves from volcanic ash. In some places it goes down as much as three meters and it is peculiarly rich in minerals. That to me is one source of the flavor of tomatoes from the slopes of Vesuvius or the great array of citrus from around Etna, not to mention the wine grapes from all three regions. Puglia's geography is not volcanic but it represents another advantage--a porous limestone karst that soaks up rainwater and acts as a giant sponge beneath the fields of Puglia, where a large portion of Europe's organic vegetables are raised. Obviously everywhere in the world there are unique combinations of geography and climate that lead to the production of certain vegetables, but I think there are few places where such high quality is so consistent around the year and across the board as it is in the south of Italy.
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Hanukkah Cheese Gelt Coins Recipe
These tasty Cheddar cheese crackers are great not only as edible gelt for Hanukkah, but also a great appetizer cracker for any occasion, party, or just as a snack. You...
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Whither the Mediterranean Diet?
Story excerpted from a report by by Joseph Shapiro for National Public Radio
When Hitler's armies and Axis powers occupied Greece during World War II, they pretty much stripped Greece of its food, which was sent to German soldiers on battle fronts across Europe.
By the end of the war, at least a quarter of a million Greek men, women and children had died from starvation.
Just three years after the war, American scientists arrived on the Greek island of Crete to help rebuild. The wartime survivors still scraped by on the tiniest portions of food, so the scientists were amazed by what they saw.
Scientists found the people of Crete in excellent health even after the war, explained Dr. Anthony Kafatos of the University of Crete's School of Medicine. He said that after the war, there was no malnutrition.
"The families here in Crete, they produced everything they wanted at home," Kafatos said. "And they had no supermarkets, no electricity, no refrigerator. So they had only seasonal foods."
But now, that kind of homegrown eating is vanishing.
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