Three nationally-acclaimed, dynamic chefs share their inspiration for how they have transformed time-honored food traditions into hot tastes for today’s palates. Food writer and culinary network star Virginia Willis transforms classic-but-heavy southern recipes into healthful and wholesome by re-imagining ingredients while keeping Southern charm and appeal. Austin chef / DJ, Tatsu Aikawa (co-owner of Ramen Tatsu-Ya) infuses time-honored ramen-making techniques into a mash-up of inventive ramen dishes. Chef Michael Fojtasek (co-owner of Olamaie, Eater National’s 21 Best New Restaurants) transforms five generations of Southern cooking traditions into Modern Southern Cuisine.
Tagged with “tradition” (5)
The Scots who left their homeland and came to the United States by way of Ulster, carried with them their belongings. They also brought something that didn’t need a suitcase: their traditional music.
A beautiful new books charts the movement of this music from Europe to Appalachia. It’s a movement of songs and generations.
The book is “Wayfaring Strangers,” authored by Fiona Ritchie – host of NPR’s “The Thistle and Shamrock,” which features traditional and contemporary Celtic music — and Doug Orr, president emeritus of Warren Wilson College.
The book comes with a CD of songs sung by artists including Pete Seeger, Doc Watson and Dolly Parton.
Ritchie only half-jokingly says Scottish songs are characterized by their melancholy.
“Scots do like to sing of broken hearts and sad songs of parting and of unrequited love, lost love, death, but also it has that sort of soul to it that comes from Scottish music and Irish music and Appalachian,” Ritchie told Here & Now‘s Robin Young.
The movement of peoples around the world goes on to this day, and we need to remind ourselves that they bring with them their stories, their homesickness for the old place.– Doug Orr
Ritchie says Woody Guthrie, the American folk legend, was inspired by the Scottish poet Robert Burns, who traveled around Scotland collecting songs.
“Woody Guthrie really was of that same spirit,” Ritchie said. “He traveled around as a sort of troubador, tuning into traditions of the people he encountered. And most notably Bob Dylan, who reached back, having been inspired by Woody Guthrie — who in turn was inspired by Burns — Dylan reaches back to the Burnsian approach of picking up bits and pieces of ballads — even just ideas, little bits of tunes — and re-purposes them, recreates new songs for a new generation.”
Orr says the story of the Scottish immigrants is still being played out, by different people in different parts of the world.
“It’s a universal story in many ways,” Orr said. “The immigration, the movement of peoples around the world, goes on to this day, and we need to remind ourselves that they bring with them their stories, their homesickness for the old place. It’s a very human story.”
Music from the Segment
“Barbara Allen” performed by Dolly Parton and Altan
“The Winding River Roe” performed by Cara Dillon
“The Farmer’s Curst Wife” performed by Pete Seeger
“Shady Grove performed”by Doc Watson and David Holt
Also, “It Was a’ for Our Rightfu’ King” performed by Dougie MacLean and
“Benton’s Jig/Benton’s Dream” performed by Patrick Street
“Pretty Saro” performed by Bob Dylan
Fiona Ricthie and Doug Orr, co-authors of “Wayfaring Strangers: The Musical Voyage From Scotland And Ulster To Appalachia.” Fiona Ritchie hosts NPR’s “The Thistle And Shamrock.” Doug Orr is president emeritus of Warren Wilson College and the founder of the Sawannanoa Gathering music workshop. Fiona tweets @fiona_ritchie.
‘Molecular gastronomy’ was coined in the 1991 as a suitably serious-sounding term that would help pave the way for a conference on culinary science.
Since then, however, it has become a convenient, catch-all-phrase to describe science-driven cooking. It explains little and misleads a lot.
In 2006 Heston was involved in producing a statement to explain how his motivations and intentions weren’t confined to the sphere of molecular gastronomy.
ONE Three basic principles guide our cooking: excellence, openness, and integrity.
We are motivated above all by an aspiration to excellence. We wish to work with ingredients of the finest quality, and to realize the full potential of the food we choose to prepare, whether it is a single shot of espresso or a multicourse tasting menu.
TWO Our cooking values tradition, builds on it, and along with tradition is part of the ongoing evolution of our craft.
The world’s culinary traditions are collective, cumulative inventions, a heritage created by hundreds of generations of cooks. Tradition is the base which all cooks who aspire to excellence must know and master. Our open approach builds on the best that tradition has to offer.
THREE We embrace innovation - new ingredients, techniques, appliances, information, and ideas - whenever it can make a real contribution to our cooking.
We do not pursue novelty for its own sake. We may use modern thickeners, sugar substitutes, enzymes, liquid nitrogen, sous-vide, dehydration, and other nontraditional means, but these do not define our cooking. They are a few of the many tools that we are fortunate to have available as we strive to make delicious and stimulating dishes.
FOUR We believe that cooking can affect people in profound ways, and that a spirit of collaboration and sharing is essential to true progress in developing this potential.
The act of eating engages all the senses as well as the mind. Preparing and serving food could therefore be the most complex and comprehensive of the performing arts. To explore the full expressive potential of food and cooking, we collaborate with scientists, from food chemists to psychologists, with artisans and artists (from all walks of the performing arts), architects, designers, industrial engineers. We also believe in the importance of collaboration and generosity among cooks: a readiness to share ideas and information, together with full acknowledgment of those who invent new techniques and dishes.
Singer-guitarist Roger McGuinn, best known as leader of The Byrds, is a folk-rock pioneer. Since the group disbanded, McGuinn has pursued a solo career, and also created the Folk Den Project, an online database of traditional songs he records.
Across the Atlantic in a tiny village in Newfoundland, residents sing a New Year’s carol brought from Europe with the first English and Irish settlers, and handed down through centuries in the oral tradition. For generations villagers have walked from house to house, entered darkened kitchens after midnight, and have sung the carol as occupants listened in the darkness. Producer Chris Brookes tracked down the village carolers and follows them on their rounds as they sing their medieval melodies.
For futher info on the village: http://ca.epodunk.com/profiles/newfoundland-and-labrador/brighton/2000303.html