Diana Kennedy: Oaxaca al Gusto (podcast)

Sep 16th, 2017 | By | Category: Featured Articles, podcast, the show
Oaxaca al Gusto: An Infinite Gastronomy, University of Texas Press

Oaxaca al Gusto: An Infinite Gastronomy, University of Texas Press

Diana Kennedy has had a love affair with Mexico, its people and cuisine for more than half a century.

Something she noticed early on is that ingredients and cooking methods varied greatly based on what part of the country she traveled, something few outside or even inside Mexico realized back then.

Ms. Kennedy is considered the Julia Child of Mexican cooking for her contributions to our knowledge and understanding of the cuisines of Mexico, which goes far beyond what most of us think of as Mexican food.

She’s the author of the definitive books on the subject, including The Cuisines of Mexico, The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen, and  Oaxaca al Gusto: An Infinite Gastronomy, published in 2010 by UT Press.

Before Diana Kennedy, there was Josefina Velázquez de León, who documented the cuisines and culture of  Mexico.

But today, her books are rare and out of print, so Diana Kennedy, with her passion for the culture and cuisine found her calling—documenting Mexico’s regional foodways. Her book, Oaxaca al Gusto is about the cuisine of Oaxaca, an area of diverse topography, micro-climates and culture.

Something Ms. Kennedy implores all of us to do when shopping for groceries to prepare Mexican food at home is to buy Mexican. She says many of the foods, such as chilis, that we buy in stores that supposedly come from Mexico do not. They come from China, and may be similar to authentic Mexican ingredients, but the differences in these foodstuffs end up changing  the flavor, color, and texture of Mexican cuisine. And she says if we do not do something soon to stop this, we’ll lose the authenticity of this old and diverse way of cooking.

Viva Mexico!

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  1. This show is a real treasure, thank you so much!

  2. It was my pleasure. Truly. Thank you, James.