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Food Historian Simone Cinotto And Fresh Mushrooms On A Hot Grill


Leigh Bush and Maddie Chera interviewed Simone Cinotto in the WFIU studios last fall (Kayte Young/WFIU)

I think a lot of people are under the impression that they can change the food system by what they buy at the grocery store and it’s really not that simple. –Ted Genoways, author of This Blessed Earth: A Year in the Life of an American Family Farm

Harvest Public Media’s Grant Gerlock talks with Ted Genoways about his book that puts consumers in touch with one farm family’s challenges.

Leigh Bush and Maddie Chera talk with Simone Cinotto, a visiting Food Historian at Indiana University’s Food Institute. Cinotto is an Associate Professor of Modern History at the University of Gastronomic Sciences in Pollenzo, Italy. The university was founded in 2004 by the international non-profit association Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna.

Cinotto is the author of The Italian American Table: Food, Family, and Community in New York City (University of Illinois Press, 2013) and Soft Soil, Black Grapes: The Birth of Italian Winemaking in California (New York University Press, 2012). He’s the editor of the essay collection Making Italian America: Consumer Culture and the Production of Ethnic Identities (Fordham University Press, 2014). His most recent article, “Memories of the Italian rice belt, 1945–65: work, class conflict and intimacy during the ‘great transformation’”appears in The Journal of Modern Italian Studies.

During his stay at Indiana University, Cinotto is teaching a course on the History of Italian Food in the Collins Living-Learning Center. Cinotto’s course involves a tasty hands-on component in the IU Food Institute’s kitchen.

We had a chance to sample some of Cinotto’s culinary prowess, when he taught us how to make Bagna Cauda. Be sure to listen to the podcast to hear Cinotto’s description of how best to enjoy this historic dish.

And…you’ll want to get the grill fired up. Chef Daniel Orr shows us a simple (and delicious) way to prepare fresh mushrooms.

Additional recipes and stories included in this episode:
JBS Sells US-Based Cattle-Feedlot Business After Brazilian Scandals
Truffle Herb Aoili
Simple Roasted Tomatoes
The ‘Ghost Geography’ of Midwest Farmland

Note: Several of these stories were originally broadcast and posted on September 30, 2017

Kayte Young

Kayte Young discovered her passion for growing, cooking, foraging and preserving fresh food when she moved to Bloomington in 2007. With a background in construction, architecture, nutrition education and writing, she brings curiosity and a love of storytelling to a show about all things edible. Kayte raises bees, a small family and a yard full of food in Bloomington’s McDoel Gardens neighborhood.

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