{"id":14126,"date":"2020-12-29T09:31:57","date_gmt":"2020-12-29T14:31:57","guid":{"rendered":"http:\/\/chimeraobscura.com\/vm\/?p=14126"},"modified":"2021-01-02T15:40:06","modified_gmt":"2021-01-02T20:40:06","slug":"episode-414-james-oseland","status":"publish","type":"post","link":"http:\/\/chimeraobscura.com\/vm\/episode-414-james-oseland","title":{"rendered":"Episode 414 – James Oseland"},"content":{"rendered":"

Virtual Memories Show 414:
\nJames Oseland<\/a><\/p>\n

https:\/\/traffic.libsyn.com\/secure\/virtualmemories\/Episode_414_-_James_Oseland.mp3<\/a><\/audio><\/div>

Podcast: Play in new window<\/a> | Download<\/a><\/p>

Subscribe: Spotify<\/a> | TuneIn<\/a> | RSS<\/a> | More<\/a><\/p>\n

“Mexico is the North American version of Italy, and Mexico City is the North American version of Rome.”<\/p><\/blockquote>\n

\"\"<\/a>For the final episode of 2020, James Oseland<\/a> rejoins the show to celebrate the launch of his World Food series of cookbooks, beginning with World Food: Mexico City<\/a> (Ten Speed Press). We talk about his first experience with Mexico City, why he makes it his home, why he considers it North America’s version of Rome, what it was like to treat it as though he was visiting it anew for this book (here’s a video<\/a>), and his love of capturing places through local cooks and the dishes that they make. We get into the food-writing he loves and his broader literary influences, the changes in the food magazine industry, his disinterest in food travel TV, and Mexican cuisine’s propensity for incorporating other culture’s ingredients and foods. We also discuss subtle flavor of chapulinas in guacamole, why James had a pretty good 2020, all things considered, and why I have<\/em> to make his charred tomato salsa recipe (in hopes that it’ll release my inner cook). Give it a listen!<\/a> (& check out our 2019 conversation<\/a>) And go read World Food: Mexico City<\/a>!<\/p>\n

“I’m starting World Food with Mexico City and Paris because they’re equivalents in age and cuisine.”<\/p><\/blockquote>\n