Culture and Cuisine of Sicily: Preservation of a Foodway, with special guests Anna Tasca Lanza and Fabrizia Lanza

Description

Join Anna Tasca and Fabrizia Lanza - world-renowned experts on Sicilian cuisine - for a panel discussion of Sicilian foodways, the impact of Sicilian immigrants on American foodways, and the preservation of food heritage. Along with acclaimed chef Barbara Lynch, noted wine professional Helen Gallo Bryan, Yankee magazine Food Editor Annie Copps, food historian Netta Davis, and world cheese expert Ihsan Gurdal, we will discuss the importance of preserving traditional foodways, highlighting those of Sicily. Of course, we will also taste the wines from Regaleali, and spuntino - samples of time-honored foods.

Contessa Anna Tasca Lanza is the author of The Flavors of Sicily: Stories, Traditions, and Recipes for Warm-Weather Cooking and The Heart of Sicily: Recipes & Reminiscences of Regaleali, a Country Estate. She teaches traditional Sicilian cooking at her culinary art school on her familyís estate, Regaleali, near Palermo, Sicily. For decades, has been searching to find traditional recipes and cooking methods of the islandís celebrated cuisine.

Fabrizia Lanza, daughter of Anna Tasca, has a degree in Art History, and currently teaches culinary arts at the Regaleali cooking school. Currently, she is compiling an archive to document the ingredients and production of foodstuffs, the methods and tools used by farmers and cooks, and the preservation of food and foodways in Sicily. She is especially interested in the anthropological meanings of traditional cake making, as a ritual, in addition to its social and economic context.

Registration includes includes wine and food tasting.

Sponsored by the MLA in Gastronomy at Boston University and Winebow. 

Cost

  • General Public: $15.00

Instructor

  • Anna Tasca Lanza (Presenter)
    Contessa Anna Tasca Lanza is the author of The Flavors of Sicily: Stories, Traditions, and Recipes for Warm-Weather Cooking and The Heart of Sicily: Recipes & Reminiscences of Regaleali, a Country Estate. She teaches traditional Sicilian cooking at her culinary art school on her familyís estate, Regaleali, near Palermo, Sicily. For decades, has been searching to find traditional recipes and cooking methods of the islandís celebrated cuisine.
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  • Fabrizia Tasca Lanza (Presenter)
    Fabrizia Lanza, daughter of Anna Tasca, has a degree in Art History, and currently teaches culinary arts at the Regaleali cooking school. Currently, she is compiling an archive to document the ingredients and production of foodstuffs, the methods and tools used by farmers and cooks, and the preservation of food and foodways in Sicily. She is especially interested in the anthropological meanings of traditional cake making, as a ritual, in addition to its social and economic context.
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  • Barbara Lynch (Presenter)
    James Beard Award-winning chef.
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  • Helen Gallo Bryan (Presenter)
    Northeast vice president of Winebow Imports.
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  • Annie Copps (Presenter)
    Food editor of Yankee Magazine.
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  • Netta Davis (Presenter)
    Netta Davis is a food historian.
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  • Ihsan Gurdal (Presenter)
    World cheese expert and co-owner of Formaggio Kitchen.
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Meetings

Meets at Boston University: 808 Commonwealth Ave., Demonstration Room, Room 117 at 5:30 pm on Friday, June 15, 2007 (1 meeting)

  • Friday, June 15, 2007