Sharing the Flavor – Details, episodes & analysis

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.

Chris 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.

This 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.

• Tripadvisor
• Instagram

• Parmigiano Reggiano Cheese
• Prosciutto
• Balsamic Vinegar
• Lambrusco

In this episode we interview Paul Gallegos of Cutbow Coffee in Alburquerqe New Mexico. 

Paul was trained in roasting at Peet's coffee and has been roasting coffee for 30 years. 

Paul shares with us the history of Peet's coffee and their early relationship with Starbucks. He talks about the specialty coffee movement started by Alfred Peet. He mentions how, at the same time in the 60's, the Berkley California scene also started the Farm to Table movement, with Alice Water's Chez Panisse. 

Paul educates us on coffee varieties and cultivation and the bean belt of countries across the world that produce coffee. He discusses about the care needed in selecting coffee and how it is similar to wine making.

Giovanni and Paul discuss Italian coffee roasters such as Illy and Sant'Eustachio. They also discuss the region of Trieste, which is the most known region of Italy for coffee production

We also delve into the roasting process and how this imparts flavor into the coffee before the coffee drink is made. 

A show cannot be complete without a food reference and Paul mentions a recipe for short ribs with coffee.

Enjoy!

In this episode we discuss the celebrations surrounding All Saints Day(November 1rst) and All Souls Day (November 2nd). From Mexico's Dia de Los Muertos to Italy's regional celebrations we disuss the traditions and food associated with these days of remembrance.

Vanessa guides us through the celebrations in areas like Atlixco where altars are decorated and celebrations include Pane de Muerto.

Gio discusses traditions in north and south Italy and some of the regional foods. Gio also mentions that Abruzzo has celebrations that include Jack O'Lanterns.

We discuss Italian food from Minestra di Ceci Soup and Pan dei Morti in the north to the wonderful sweets of Naples and Sicily like Ossa dei Morti and Rame di Napoli. In Marche there is a biscuit recipe for Fave dei Morti.

Vanessa features at the end a great chocolate cookie recipe from Naples called Biscotti Toto.

Enjoy!

• Pan de Muerto. 
• Minestra di Ceci
• Fave dei Morti
• Biscotti Totò

In this episode we continue our trip to the north and visiting the eastern central region of Abruzzo. Abruzzo is situated due east of Rome and stretches from the Apennine mountains (including Gran Sasso) to the Adriatic Sea. This give Abruzzo the benefit of mountains as well as seafood along it's coast.

Abruzzo contains mountain ski resorts like Campo Imperatore as well as towns such as l'Aquila that date back to Middle Ages and Renaissance. Along the Adriatic you will find the coastal port city of Pescara.

While not a widely know region for culinary items, Abruzzo has made its contributions to cuisine of Italy.

Abruzzo is considered a southern region of Italy, even though it is central. Abruzzo is known for it's high quality Saffron of l'Aquila, Colline Termane Olive Oil, Liquorice of Atri, and Honey. They are also know for Truffles, Lamb and Rosemary. 

Check out this video on the honey of Abruzzo.

Abruzzo is also known for their Salumi, like Mortadella di Campotosto, Spaghetti alla Chitarra and Torrone. To make Spaghetti alla Chitarra you use a Pasta Chitarra (Guitar).

Enjoy!

• Pallotte Cacio e Uova. 
• Fregnacce Abruzzesi
• Scripelle Mbusse
• Spaghetti alla Chitarra
• Ciabotto
• Arrosticini
• Ferratelle and Coperchiole Abruzzesi con Miele e Noci

In this episode we are in Tuscany and talking with author and food blogger Giulia Scarpaleggia. Giulia has a new book available called Cucina Povera.

We discuss her blog Juls' Kitchen as well as her studio and cooking classes.

We discuss Tuscan cooking and importance of bread making and use of stale bread in Tuscan cuisine. Along with bread we discuss cured meats and the great Salume of Tuscany. We discuss the unique Chestnut flour and pasta and desserts made from this flour. Lastly we discuss the Tuscan diet and the importance of beans in Tuscany.

• Juls' Kitchen
• Cooking with an Italian Accent Podcast
• Cucina Povera
• Letters from Tuscany Newletter

Enjoy!

• Pappa al Pomodoro
• Lasagne bastarde di castagne con sugo di noci
• Castagnaccio, a Tuscan chestnut cake
• Tuscan fagioli all’uccelletto
• Ribolitta

In this episode we continue our trip to the north and visiting the coastal region of Liguria. Liguria is home to the city of Genoa as well as the Italian Riviera, which is famous and includes the Cinque Terre (five lands), Portofino as well as other coast cities. Check out this Eva Celine Youtube on the area.

Liguria Cuisine is famous for Focaccia, Pesto and Seafood.

We talk about how to make Focaccia at home and also commented on professional chefs making it from famous bakeries like Marinetta and Michelin star restaurant The Cook. Check out this video on Focaccia Genovese from Marinetta. Here is a video on how to make Focaccia di Recco.

We highlight a dish made by Vanessa called Polpettone di fagiolini e patate from the website memoriediangelina.com. This is a fabulous "loaf" of potatoes, green beans and cheese.

For Seafood we discuss Ciuppin (seafood soup) as well as Muscoli Ripieni (stuffed mussels). This recipe for mussels is from Grazia Andreotti of the restaurant Da Aristide.

For dessert we discuss Sciacchetra wine and Canestrelli cookies.

Lastly Vanessa introduces us to a hilarious book, A Certain Hunger for which she did a recent blog post. Be sure to check it out!

I'm a Pixar fan and here is a story behind the movie Luca, which is based in Cinque Terre.

Enjoy!

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• Focaccia. I used this youtube from Preppy Kitchen
• Pasta alla...

This 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.

• Tomato Sauce with Onion and Butter
• Tomato Sauce with Olive Oil and Chopped Vegetables
• Pasta with Pancetta & Dried Rosemary
• Tomato Sauce with Heavy Cream
• Tomato Sauce with Garlic and Basil
• Bucatini all'Amatriciana
• Tomato Sauce with Porcini Mushrooms
• Eggplant Sauce with Tomato and Chili Pepper
• Pasta With Fresh Tomato Sauce and Ricotta
• Marcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

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.

We discuss the city of Istanbul, street food, restaurants and home cooking.

Enjoy!

• Kofte
• Simit
• Ayran
• Midye Dolma
• Pepper Paste
• Herbs
• Doner Kebab
• Pide
• Borek
• Olive oil dishes
• Pomegranate Sauce
• Kumpir stuffed potatoes
• Okey card game

This 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.

• Scaccia Ragusana
• Pork Ragu
• Aracina
• Pesto alla trapanese
• Cannoli
• Biscotti Regina
• Modican Chocolate

Enjoy!