Gourmet Live :: Oaxaca al Gusto

Oaxaca al Gusto:
An Infinite Gastronomy

By Diana Kennedy
Buy It Now

KEMP’S KITCHEN: MEET DIANA KENNEDY

The full-length feature version of Meet Diana Kennedy by Kemp Minifie appears in the current issue of Gourmet Live. Download the free Gourmet Live app for this story and more.

Water is a precious commodity in Michoacán. Kennedy collects rainwater in a large tank during the rainy season; this water is first used for the kitchen, wash basins, and showers, then filtered and recycled for the lavatories. Showers are no more than two minutes long (turn off while soaping, turn on briefly to rinse); dishwashing water is put in a zinc tub and heated by the sun, and any student found holding plates under a running tap gets an immediate scolding. Kennedy hoped to fuel the kitchen stoves with methane from the cow shed, but, sadly, that didn’t work out.
Gourmet Live‘s Kemp Minifie takes us to Mexico for an in-depth profile of culinary visionary Diana Kennedy, who is responsible for putting authentic Mexican food on the map. From crafting an eco-friendly kitchen to what ingredients she always has in her fridge, get to know the woman that Mexico has named a national treasure.

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Gourmet Live :: Diana Kennedy

Oaxaca al Gusto:
An Infinite Gastronomy

By Diana Kennedy
Buy It Now

50 Most Influential Women:

Men have the big toques, but when you think about it, it’s women who may have exerted the most influence over our foodways—especially since there’s been mass media to record their feats.

So here’s our top 50 countdown of the most important women in food. Period. It’s the view from the United States, but with key players from other cultures. Agree? Disagree? Let us know what you think.

1. Julia Child
The great Julia needs no introduction. Especially not after the great Meryl played her in the movie.

2. Alice Waters
The great Alice needs no introduction. OK, just this: Chez Panisse, farmers’ markets, locavore movement, Edible Schoolyard. As yet, they’ve only made documentary movies about her life.

3. Fannie Farmer
If it weren’t for her we’d still be cooking with “handfuls” and “pinches.” Farmer’s 1896 Boston Cooking–School Cook Book introduced standardized measurements. She also explained the chemical stuff a century before Harold McGee.

...

47. Diana Kennedy
The uncompromising, adventurous Mexican culinary authority ... Get the full list from live.gourmet.com »