Dan Barbers Quest for Flavor
b'In this latest episode of Gastropod, chef and author Dan Barber takes listeners on a journey around the world in search of great flavor and the ecosystems that support it, from Spain to the deep South. You\\u2019ll hear how a carefully tended landscape of cork trees makes for delicious ham, and about a squash so cutting edge it doesn\\u2019t yet have a name, in this deep dive into the intertwined history and science of soil, cuisine, and flavor. It\\u2019s hard to imagine now, but there was a time before refrigerators, before long-distance trucks and ships. Most people had to survive on food from their immediate surroundings, no matter how poor the soil or challenging the terrain. They couldn\\u2019t import apples from New Zealand and potatoes from Peru, or rely on chemical fertilizer to boost their yields. From within these constraints, communities around the world developed a way of eating that Dan Barber calls \\u201cecosystem cuisines.\\u201d Barber, the James Beard-award-winning chef of Blue Hill restaurant and author of the new book The Third Plate, spoke to Gastropod about his conviction that this historically-inspired style of cuisine can be reinvented, with the help of plant-breeders, his fellow chefs, and the latest in flavor science, in order to create a truly sustainable way to eat for the twenty-first century.\\nLearn more about your ad choices. Visit podcastchoices.com/adchoices'