Rediscovering the True flavors of a Local Terrior | Pascal Baudar | TEDxEchoPark
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- čas přidán 20. 07. 2016
- Pascal Baudar is a professional forager, wild food instructor, and a selfstyled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama. Over the years, through his weekly classes and seminars, he has introduced thousands of home cooks, local chefs, and others to the flavors offered by the wild terroir of southern California. He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times.In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at ted.com/tedx
Hi Pascal! Love what you do, follow you on Instagram. One addition to your talk, and a suggestion to add... is that the reason most of North America doesn't really have a local cousine, is because the people who understood/stand the land, worked/work the land, and had/have wild and domesticated agriculture, were actually punished and killed for eating their native foods. The loss of food diversity in North America is due to a very real cultural genocide. So... that's an important piece of history to include.
I am currently reading your book. I have never felt so out of my depth in learning a new cuisine. But I am also impatient for winter to end here in the Ozarks. Hopefully when it does I will have completed studying your book and have gotten a good local field guide. Thank you for all of your hard work. I hope to learn a fraction of what you know.
Cynthia
Be sure and follow his facebook..
You may wish to do something similar to what I've done: create a weed patch, maybe several. I learned how to identify plants in which I formed an interest by transplanting them into my patch. Then I became familiar with each plant in every stage, from seedling to winter die off. Most 'weeds" are likely to transplant well. One plant which I slightly regretted was a plant I put in my patch before identifying it. It was tansy ragwort. It's an allergen for many and toxic to consume (liver toxicity). Cheers to you on your journey! I hope you find chicory and mullein. The chicory greens can be eaten (young leaves) and the other is good for tea, medicinal on many levels.
Que de chemins tu as parcouru pour en arriver là, Pascal ! Félicitations, de Belgique.
Le plat avec les morceaux de .. sapin, incroyable.
You may want to edit the title of this talk to 'terroir', not terrior
Came here from GMM
Same! I'm super interested...
It is absurd to say that Mexico has its own cuisine and California does not. Until 1848, California was part of Mexico, and it was not taken peacefully!
If Europe has not destroyed the indigenous Indian north and south people, we would have been eating this hundreds of years ago….