Pati Jinich and Gillian Tett on food, culture and power

Life and Art from FT Weekend

Forhecz Topher

Tv & Film, Arts, Society & Culture

4.6 • 601 Ratings

🗓️ 22 January 2022

⏱️ 36 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This weekend, we look at our culture through new lenses. First, we go to Mexico. Lilah speaks to James Beard Award-winning chef Pati Jinich about how diplomacy is sometimes better achieved through the language of food. Then, anthropologist and FT columnist Gillian Tett looks at social phenomena through the lens of anthropology – from crypto to how tastemakers decide what is 'cool'. Gillian has a PhD in social anthropology and recently published a book called ‘Anthro-Vision’.

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Want to say hi? We love hearing from you. Email us at [email protected]. We’re on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.

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Links and mentions from the episode:

–Pati’s cookbook is called ‘Treasures of the Mexican Table: Classic Recipes, Local Secrets’

–Pati’s show, ‘Pati’s Mexican Table’ is on PBS, with some episodes on YouTube: https://www.youtube.com/watch?v=BETE1-6Pzrk

–La Frontera is on PBS: https://www.pbs.org/show/la-frontera-pati-jinich/

–Salsa Matcha with pistachios, walnuts and pine nuts: https://patijinich.com/salsa-macha-with-pistachios-walnuts-and-pine-nuts/

–Gillian Tett’s book is called ‘Anthro-Vision’. FT review: https://www.ft.com/content/65d66cf7-f793-4531-9b82-1b54b70bbd21

– Gillian’s latest column: ‘A year on, we haven’t absorbed the lessons of the Gamestop saga’ (paywall): https://www.ft.com/content/8bbd2ef9-41fe-4dfa-8f02-28b3f3dac200

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Original music by Metaphor Music. Mixing and sound design is by Breen Turner.

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Transcript

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0:00.0	A month ago, a cookbook landed at my door by the Mexican chef Patti Yinich, called Treasures of the Mexican Table.
0:07.9	It's heavy. There are 150 recipes in it. On the cover, there's a blonde woman holding a bowl of vegetables and herbs.
0:15.7	Avocados, radishes, jalapenos. I know the woman on the cover from her TV show, Patty's Mexican Table.
0:23.9	Today.
0:24.8	Oh, you saw how tender it is?
0:27.1	I didn't even have to make an effort.
0:29.4	It's a combination cooking show and travelogue,
0:32.3	and Yinich goes all over Mexico to eat, meet people, learn their history,
0:39.2	and then teach us their recipes. I'm taking you to the, meet people, learn their history, and then teach us their recipes.
0:43.9	I'm taking you to the town known as the cradle of Chiloreo in Sinaloa.
0:48.3	Anyway, the cookbook. I've been cooking from it a lot.
0:54.1	I started with a pork loin in peanut sauce and then moved on to an egg dish from Oaxaca.
0:57.1	I made a red Chipotle soup from Mexico City.
0:58.3	It was very spicy.
1:03.9	And then a dish with guahillo peppers and pork butt called chilorio from Sinaloa. I'm putting all these chilis in water here that's already boiling.
1:10.0	A couple of bay leaves.
1:13.2	I don't know what it is about Mexico and this cookbook and this chef pattyinich that compels me.
1:20.3	It's warming and familiar.
1:23.0	And something about the physical act of making a complex sauce over two hours, getting elbow deep into this food of a totally new culture, it's kind of been connecting me deeper with my own.
1:36.9	Treasures of the Mexican Table has recipes from all 32 states of Mexico.
1:41.8	Yinich collected them while making her TV show, which is a three-time James
1:45.8	Beard award-winning series, and it airs on PBS. Each recipe tastes different, and it tells a different
	...

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