Podcast appearances and mentions of nancy harmon jenkins

Hosted by Linda Gassenheimer   Olive oil, there are so many, how do we choose, store and use it? Expert Nancy Harmon Jenkins has some answers. And, what is beluga vodka? Wine writer, Sunny Fraser explains. 

Dr. Jessica B. Harris is renowned as the grande dame of African American cookbooks. One of the world's foremost historians, scholars, writers, and thinkers when it comes to food—and African American cooking in particular—she has, over the past 40 years, published 12 books documenting the foods and foodways of the African diaspora, including Hot Stuff (1985), Iron Pots and Wooden Spoons (1989), Sky Juice and Flying Fish (1991), The Welcome Table (1995), The Africa Cookbook (1998), and High on the Hog (2011)—the latter of which became a Netflix docuseries and, in turn, a New York Times bestseller. Through her cookbooks, her work, and her very being, Harris is a living testament to the polyvocal, far-reaching traditions and histories of African American food and culture.On the episode, Harris talks about her love of West African markets, her disregard for recipes despite being the author of numerous cookbooks, and the widely unrecognized yet critical differences between yams and sweet potatoes.Special thanks to our Season 7 sponsor, Van Cleef & Arpels.Show notes: [00:49] Dr. Jessica B. Harris[05:28] Harris's “French-Speaking Theater in Senegal” N.Y.U. Doctoral Dissertation[05:49] Carrie Sembène[07:45] Souvenirs du Sénégal by J. Gérard Bosio and Michel Renaudeau[10:17] R.A.W.[21:06] Hot Stuff (1985)[21:43] The Welcome Table (1995)[22:01] Iron Pots and Wooden Spoons (1989)[22:05] Sky Juice and Flying Fish (1991)[22:06] Tasting Brazil (1992)[23:12] The Africa Cookbook (1998)[23:15] Beyond Gumbo (2003)[23:28] Rum Drinks (2010)[23:56] Vintage Postcards From the African World (2020)[24:46] High on the Hog (2011)[25:46] High on the Hog Netflix Series[33:53] “African/American: Making the Nation's Table” Exhibition[33:57] Ebony Test Kitchen[34:00] Smithsonian National Museum of African American History and Culture[34:29] New York Botanical Garden[35:41] Stephen Satterfield[01:05:00] My Soul Looks Back (2018)[01:05:14] Maya Angelou[01:05:15] James Baldwin[01:05:16] Toni Morrison[01:05:17] Nina Simone[01:07:46] Yahdon Israel[01:09:29] Nancy Harmon Jenkins

In this interview, Nancy Harmon Jenkins discusses making her own olive oil, what olive oils she has in her kitchen, the joy of bitter oils, and how to pair the right olive oil with a dish. Nancy Harmon Jenkins is a nationally known food writer who has traveled the world looking for the connection between who we are and what we eat. She is the author of many books, the latest of which is The New Mediterranean Diet Cookbook (2008). She is also the author of Cucina del Sole: A Celebration of Southern Italian Cooking (2007); The Essential Mediterranean (2003); Flavors of Tuscany (1998); Flavors of Puglia (1997); and the highly acclaimed original version of the Mediterranean Diet Cookbook (1994). Formerly a staff writer with The New York Times, today Ms. Jenkins contributes to a number of publications, including The New York Times, Food & Wine, Eating Well, and Saveur. During the past 15 years she has led many food and wine tours to Sicily, northern Spain, Tuscany-Umbria, and other Mediterranean regions for The Culinary Institute of America. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

For further reading, check out “THE CHEF: SAM HAYWARD; The Zen of Braising” in the New York Times by Nancy Harmon Jenkins.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

How does a cookbook get published? What goes into creating a cookbook, and what makes a cookbook great? While the author’s job is to write the book and create the recipes, a good editor will nurture the book until it’s in its final form, ready to send to the printers, before it’s sent to bookstores and eventually lands in the hands of readers.What does an editor do along the way? Why aren’t there metrics in American cookbooks? Why isn’t there a picture to accompany every recipe in every cookbook published? How does an editor (and ultimately…a publisher) decide who gets to be published? On my podcast, I talk to legendary cookbook editor Susan Friedland, who edited cookbook greats, including Paula Wolfert, Marcella Hazan, Felipe Rojas-Lombardi, Anissa Helou, Nick Malgieri, Alice Waters, Richard Olney, Raymond Sokolov, Joyce White, Nancy Harmon Jenkins, Patricia Wells, and Lydie Marshall. Susan also took a chance on an unknown author and was the editor of my first two books, Room for Dessert and Ripe for Dessert (!).Now retired, Susan remains a good friend and I enjoy visiting her at home (rather than in her office, although to be honest, we often met in restaurants as we both love eating), surrounded by bookshelves that are loaded with classic cookbooks, many that she’s published and others that she admires and continues to cook from.For our podcast, we chatted in her New York apartment and discussed the ins and outs of cookbook publishing and how things have changed in recent years, as well as what makes a cookbook a classic, as many of hers have become. I hope you enjoy our chat!-DavidIf you enjoy my podcast(s), you’re welcome to leave a review in Apple Podcasts. Get full access to David Lebovitz Newsletter at davidlebovitz.substack.com/subscribe

Nancy Harmon Jenkins is simply one of the great food authorities in America. She's also one of the great storytellers, as you will hear. Nancy is the author of 8 books and counting and too many articles to count. From her two home bases in Tuscany and Camden, Maine, she teaches and writes about food topics all over the world. Her Mediterranean Diet Cookbook (now updated) is the benchmark book for the topic, as are her books on pasta and olive oil. Her work is singular: her trademark is deep research, detailed recipes, and often hilariously erudite commentary. This will be a two-part conversation. “Part Deux” will air later this season. For more information on the prolific NHJ, go to www.nancyharmonjenkins.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Let's Talk About Food by becoming a member!Let's Talk About Food is Powered by Simplecast.

Amida Frey - kitchen design, appliance choice, and lighting Jacqueline Coleman, Anne Bousquet, and Labid Ameri - wine Lanie Doss - grocery delivery Nancy Harmon-Jenkins - choosing olive oil

Olive oil, there are so many available, how to choose, store and use olive oil with leading authority Nancy Harmon Jenkins. Her book is Virgin Territory: Exploring the World of Olive Oil. Thrillist columnist, Matt Meltzer gives latest restaurant news, and there’s a quick and easy Dinner in Minutes Greek Lemon Fish with Cracked Wheat Salad (Tabbouleh). Facebook Live; Watch how to  make a quick and easy Dinner in Minutes, Greek Lemon Fish with Cracked Wheat Salad (Tabbouleh)

Nancy Harmon Jenkins is a prolific writer and speaker on global foodways. She is an expert on olive oil and Mediterranean cooking and author of numerous books on these subjects. Daughter Sara Jenkins is chef/owner of Porchetta and Porsena in New York City. The duo co-authored "The Four Seasons of Pasta." Each is working on a food project in native Maine. Wine Educator Karen MacNeil is author of bestseller, "The Wine Bible," and dispenses weekly wine intel in her newsletter, Wine Speed.This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Nancy Harmon Jenkins is a food writer and journalist with a passionate interest in Mediterranean cultures and cuisines, sustainable agriculture, and farm-to-market connections. She began writing about food in various parts of the Mediterranean in 1975, and has a long list of publications to her credit. Her latest book is: Virgin Territory: Exploring the World of Olive Oil.

On today's episode of THE FOOD SEEN, Nancy Harmon Jenkins takes us into “Virgin Territory”, her book exploring the world of olive oil. Nancy will reveal olive oil's origins, the process behind making what is now the 3rd largest food product in the USA (only behind coffee and chocolate), and it's long list of health benefits (omega 3s, good cholesterol, antioxidants). Nancy herself stumbled into an olive orchard, on a farm in Tuscany, under the dogma of a Mediterranean diet. Oh, it's not your ordinary diet, because it's full of delicious food. Sicilian Fried Almonds, Marinated Cured Olives, Tapenades, Roasted Red Peppers with Anchovies and Tomatoes, Tuscan bean soups, French Pistou, Three-Onion Focaccia (Pizza Al Taglio), Spaghetti Aglio-Olio-Pepperoncino, Fried Artichokes, gently olive oil poached fish, and Southern-Fried Chicken in Olive Oil. Leave room for some olive oil gelato, and a bunch of knowledge and praise for unheralded olive growers across the globe. And remember, use your olive oil, and use it liberally. This program was sponsored by Bi-Rite Market. “I think olive oil is the most important ingredient in the kitchen.” [12:00] “In the our country we are not aware of what we can do with olive oil.” [10:00] — Nancy Harmon on The Food Seen

Mediterranean cuisine, olive oil, and food writing are the topics of the day on A Taste of the Past! Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins. Nancy has written for The New York Times, and is the author of books such as The Mediterranean Diet Cookbook, The Essential Mediterranean, and an upcoming untitled book about olive oil. Hear how Mediterranean food changes from region to region, and learn why authenticity in food and food writing is so nebulous. Listen in to hear about Nancy’s upcoming olive oil excursion, and how to determine olive oil quality. What food cultures excite Nancy? Visit Nancy’s website, and find out on this week’s installment of A Taste of the Past! This episode has been sponsored by 360 Cookware. “What I resent more than anything else are people who go to a place and spend three weeks, and grab a bunch of recipes, and go home to write about it or set themselves up as an expert. [20:00] “One of the worst things that has happened in the world of food media has been the entrance of the blogger.” [22:00] — Nancy Harmon Jenkins on A Taste of the Past