Presented by: Rocio Carvajal, gastronomy educator, cook and author
Episode 67
Together with corn, tomatoes and chillies, beans are part of the holy quartet of Mexico’s gastronomy. Their enduring popularity as a delicious and versatile food synonymous of Mexican cuisine, no wonder they are present in some form in 60% of all traditional dishes.
This episode explores the botanical aspects, culinary uses and cultural history of this emblematic crop.
Links mentioned in this episode:
The Paleobiolinguistics of the Common Bean (Phaseolus vulgaris L.). By Brown, C. H., Clement, C. R., Epps, P., Luedeling, E., & Wichmann, S. Read it here: https://core.ac.uk/download/pdf/210643649.pdf
The worst slur for Mexican-Americans is still a mystery for some. By Dennis Romero. Read it here: https://www.nbcnews.com/news/latino/worst-slur-mexican-americans-still-mystery-some-n959616
Check this great books:
Beans: A History Kindle Edition. by Ken Albala Get your copy here.
Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo. Get your copy here.
Category: podcast