Mediterranean, Middle Eastern, Claudia Roden discussed on The Food Chain

The Food Chain
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Source. The book was a huge success for the time. It was extremely novel, the most extensive and acceptable guide to Middle Eastern food that had ever been available in the west so far most of clergy as research had taken place in the kitchens and libraries of London. But in the late nineteen eighties, she decided it was time to such a little further afield women. My children left home decided I'm not staying in this house alone, and I decided to travel around the Mediterranean and research the food I had had a very protected life in Egypt. I never went on a tram or a bath, and then I had my family and I was always with them and there I was all alone, but I felt I never was alone. Really. They always say that if you're from any part of the Mediterranean, you're never a stranger really. And I. Found that I felt like a fish in its own waters. And said she wanted to tell us about is another Mediterranean dish? Yes. In Italy, I was invited to the greedy palace in Venice, it's a magnificent place on the Grand Canal, and there was this dinner which was bringing together chefs from all over the regions who believed in keeping their traditions. When I was there, we were all sitting on the road sign a long, long table, all these chef's. It was like my dream total dream come true. One dish that was there was one from the Venuto and it was Pepe on Atta elevator. It was Ovation's peppers, sauteed with tiny baby onions, the onions are cooked a lot at first before you put the peppers options. So they become almost caramelized. But they stay home and there was garlic, and there was white wine. You know it was so simple, but it tastes the totally define. A quick reminder. You're listening to the feature on the BBC World Service with me. Emily, Thomas. Claudia Roden and gypsum writer. His Seminole cookbooks have been credited with revolutionizing attitudes to Middle Eastern cuisine. In the west. One of the most significant of these is the book of Jewish fade, which Claudia began working on in one thousand nine hundred eighty. The time it was as food that was despised because it was really the eastern European Jews that was considered the ideal culture and not the Arab or Moroccan or Syrian Jews. That was considered partly the fruit of the enemy. Everybody to be, please don't try to book on Jewish food, especially Jews to me that it was a kind of food that people mocked. But that didn't stop Ovalles. It was to be sixteen years before the book was completed many of the recipes in it from clued extended family. But she also says she looked for Jews wherever she traveled. Usually going to synagogues and saying, where can I meet dues from here and wherever traveled, I would get a phone call saying, you don't know me, but I know you would you like to come for Chabad and actually now I went to buy a couple of weeks ago and somebody wrote to me to say, do you want to meet some Jews? And I said, no, thank you. I've been meeting juice all the times. I regretted having said that. Tell us about your fourth dish bit was a relative who gave the aren't an almond cake, and you boil to oranges for an hour until they solved. I thought, oh, that's really peculiar, and she would chop them and minced them, but then she would mix them with sugared almonds and eggs. And that was baked and it was a possible cake because in of the juice can't eat flour because it can ferment. So they use almonds, then yes, later when I went to Spain, there was orange cakes everywhere, but there are no almonds. There are no inches in the north of Spain. How could they have come there? There's a big Jewish community that converted and state. So there are these sort of connections when I studied history of the. Place. The food always becomes like part of the jigsaw puzzle. When you published your book of Jewish phase, it was quite a stir, but now we see Jewish food having a real moment, what t- make of that. I'm very happy and I think they are wonderful. The people who do it. It's interesting that because of all the young people who are reinventing they are making me popular. I'm honored. I really, I'm honored because the book is used as a primary source. Now there's the spirit of innovation and I'm very happy with that. And for instance, what we're going to do instead of doing a Mediterranean fish, I'm going to use salmon. Years going to cook her fifth and final dish for me a recipe she's developing for her next book. It is really thirty five years of taste memories of the Mediterranean and this dish. I call it a lap overall Sal because it is from Provence. And it is a fish with tomato sauce and tomato sauce is really the signature tune of the Mediterranean.

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