From Soil to City

This episode of Food Stripped Naked is one of our favorites! Our guest was Sara Quiroz, librarian at the International Culinary Center, an award winning culinary school that boasts an impressive roster of alumni such as Dan Barber, Bobby Flay and David Chang. We discuss trends in cook books since colonial times to the present: from book photography to types of cuisines that are in demand. Though I cook almost every meal at home, I have a difficult time following recipes word for word and typically make up my own dishes based on what our Local Roots NYC farmers have brought us that week; however, the recipes featured in one of the first American cookbooks that we talk about on air really appealed to me because they’re all short, basic, and based on seasonality – see below’s photo for an example. This makes total sense since back in those days, most people knew the basics of cooking so step by step instructions weren’t necessary and everything was sourced from a local farm since we didn’t import from overseas.

Listen to our podcast here to find out what is the oldest recipe documented and what was on the dinner table the first Thanksgiving.

Check out ICC’s upcoming workshop on How To Break Into Food Media on Nov 18 and subscribe to Sara’s newsletter Snacks in the Stacks here.

Tune in every Thursday from 11-12pm to Food Stripped Naked at as Local Roots NYC founder and director Wen-Jay Ying converses with the wonderful individuals that make our local food system.


Pictured Above: America’s first cook books and colonial recipes