The food historian and author talks about the "deification" of the Italian nonna, the invention of tradition & other prickly subjects; plus, a 17th century recipe for stuffed eggplant
Karima is just wonderful and this interview with two people I deeply respect made my night. I was lucky enough to see Karima not too long ago when she came to Thomas Jefferson's Monticello to do a talk (and we ate a delicious Renaissance Mac and cheese dish!) on the history of macaroni and cheese, and its journey from Rome to African American culture as it exists in America today (thanks to Thomas Jeffersons enslaved French trained chef - James Hemmings).
Here, you answered a question I that had been bugging me. I have been delving into Marcella's Essentials of Italian cooking in a cookbook club, and her recipe for carbonara was just so off (so I thought) in that it had garlic and butter (and parsley I think) and I was shocked that this would be so. Well, turns out she (being a pre war Italian) probably wasn't under the impression carbonara had such a rigid recipe - because it didn't at that point.
How wonderfully fascinating and exciting—some of it known to me but some not. I'm still preaching about chicken parm not being on the menu in Italy, but Karima takes it to a much deeper and wider level. This interview has actually re-ignited my interest in the subject. The name Oretta Zanini DaVita comes to mind - I met her in Rome several years ago and was invited to her lovely countryside home for a meal I will never forget. I'm staring at two of her books right now in my library. Thank you for this. I will follow Karima!
I have been following Karima on IG for a long time and always find her posts interesting. My father and his older sister loved cooking together, but they frequently spoke of how their father was forced to come to Brooklyn because in the early 1900s he had no work in Campania, and the family was starving. They were better off here, but the food he taught me to cook was definitely not fancy!
Thanks-Fascinating article. On the recipe, is the removed interior of the eggplant not used in the stuffing? It sounds delicious as written, just want to double check.
Karima is just wonderful and this interview with two people I deeply respect made my night. I was lucky enough to see Karima not too long ago when she came to Thomas Jefferson's Monticello to do a talk (and we ate a delicious Renaissance Mac and cheese dish!) on the history of macaroni and cheese, and its journey from Rome to African American culture as it exists in America today (thanks to Thomas Jeffersons enslaved French trained chef - James Hemmings).
Here, you answered a question I that had been bugging me. I have been delving into Marcella's Essentials of Italian cooking in a cookbook club, and her recipe for carbonara was just so off (so I thought) in that it had garlic and butter (and parsley I think) and I was shocked that this would be so. Well, turns out she (being a pre war Italian) probably wasn't under the impression carbonara had such a rigid recipe - because it didn't at that point.
Thank you both for having this discussion!
Now I want to read her book on the nonne!
Absolutely! And I cannot wait to read her story on the carbonara !
I adore Karima, and learn so very much from her research and her work!
How wonderfully fascinating and exciting—some of it known to me but some not. I'm still preaching about chicken parm not being on the menu in Italy, but Karima takes it to a much deeper and wider level. This interview has actually re-ignited my interest in the subject. The name Oretta Zanini DaVita comes to mind - I met her in Rome several years ago and was invited to her lovely countryside home for a meal I will never forget. I'm staring at two of her books right now in my library. Thank you for this. I will follow Karima!
Just ordered her book. Taking it with me to Italy. Perfect companion!
What a treat! I loved Karima’s book, it was very eye opening.
Saving this eggplant recipe.
Fascinating! Thanks for the introduction to these new-to-me thoughts on Italian food. Or should I say grazie!
I have been following Karima on IG for a long time and always find her posts interesting. My father and his older sister loved cooking together, but they frequently spoke of how their father was forced to come to Brooklyn because in the early 1900s he had no work in Campania, and the family was starving. They were better off here, but the food he taught me to cook was definitely not fancy!
Thanks-Fascinating article. On the recipe, is the removed interior of the eggplant not used in the stuffing? It sounds delicious as written, just want to double check.
What a fascinating interview!